
Chapter 8 ServSafe
Quiz
•
Other
•
10th - 12th Grade
•
Hard
ASHLEY HARDAWAY
Used 6+ times
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11 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Verfication
Monitoring
Record Keeping
Hazard analysis
5.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
Monitoring
Corrective Action
Hazard analysis
Verification
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is not a corrective action?
Sanitizing a prep counter before starting a new task
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