ServSafe Chapter 8 Food Safety Management Systems

The temperature of chicken breast is checked during cooking. According to the operation’s policy, the Chicken breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F (74°C). What HACCP principle is addressed by cooking the chicken breast to 165°F (74°C)?

• Verification

• Hazard Analysis

• Monitoring

• Critical Limit

What is the first step in developing a HACCP Plan?

• Identify corrective actions

• conduct a hazard analysis

• Establish monitoring procedures

• Determine critical control points

Which of these food processes does not require a variance from a regulatory authority?

• Smoking food as a method to preserve it

• Buying bean sprouts from a reputable supplier

• Packing food using reduced-oxygen packaging (ROP)

• Pasteurizing juice on-site

Tom's Diner serves grilled chicken breast sandwiches to order. What would be the critical control point (CCP) for the chicken breasts?

• Purchasing

• Receiving

• Cooking

• Serving

The temperature of clam chowder is checked during holding and does not meet the standard. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

• Hazard analysis

• Verification

• Monitoring

• Corrective Action

A cook brought his uniform home, but forget to wash it before starting his shift. Identify the risk.

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Holding food at incorrect temperature

• Using contaminated equipment

• Practicing poor hygiene

A cook plated a chicken breast after making sure it was cooked to 155°F. Identify the risk.

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Holding food at incorrect temperature

• Using contaminated equipment

• Practicing poor hygiene

A cook served rice at 120°F from a holding unit. Identify the risk.

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Holding food at incorrect temperature

• Using contaminated equipment

• Practicing poor hygiene

The purchasing manager bought frozen steaks from his friend who raises and sells meat from his home. Identify the risk.

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Holding food at incorrect temperature

• Using contaminated equipment

• Practicing poor hygiene

A chef used a cutting board to prep fish and then used it to prep fruit salad.

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Holding food at incorrect temperature

• Using contaminated equipment

• Practicing poor hygiene