Chapter 8 ServSafe

Chapter 8 ServSafe

10th - 12th Grade

11 Qs

quiz-placeholder

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Chapter 8 ServSafe

Chapter 8 ServSafe

Assessment

Quiz

Other

10th - 12th Grade

Hard

Created by

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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