Chapter 8 ServSafe

Identify which step in the HACCP plan this statement below falls under;

Checking to see if critical limits are being met.

• Step 1: Hazard analysis

• Step 2: Critical Control Points

• Step 3: Critical limits

• Step 4: Monitoring

Identify which step in the HACCP plan this statement below falls under;

Specific places in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels.

• Step 5: Corrective action

• Step 2: Critical Control Points

• Step 3: Critical limits

• Step 6: Verification

Identify which step in the HACCP plan this statement below falls under;

Determining if the HACCP plan is working as intended.

• Step 5: Corrective action

• Step 7: Record keeping and documentation

• Step 3: Critical limits

• Step 6: Verification

• Verfication

• Monitoring

• Record Keeping

• Hazard analysis

• Monitoring

• Corrective Action

• Hazard analysis

• Verification

WHich is not one of the CDC's most common risk factors for foodborne illness?

• Failing to cook food adequatiely

• Failing to have a pest control program

• Failing to purchase food from safe sources

• Failing to hold food at the proper temperature.

Which is not a corrective action?

• Sanitizing a prep counter before starting a new task

The purpose of a food safety management system is to....

• identify the proper methods for receiving food

• identify and control possible hazards and risks throughout the flow of food

• keep the establishment pest free

• identify faulty equipment within the establishment

A HACCP plan is required when an establishment...

• serves raw shellfish

• serves undercooked ground beef

• uses mushrooms that have been picked in the wild

• packages unpasteurized juice for sale to consumers without a warning label.

• Sanitizing the thermometer probe

• Taking the temperature of the soup

• Reheating the soup

• Recording the temperature of the soup in the temperature log