Chapter 10 servsafe

The temperature of a roast is checked to see if it has met its critical limits of 145 Degrees F for 4 minutes. This is an example of which HACCP principle?

• Verification

• Montioring

• Record Keeping

• Hazard Anaylysis

The temperature of a pot off beef stew is checked during holding the stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle ?

• Monitoring

• Verification

• Hazard Analysis

• Corrective Action

A deli serves cold sandwiches in a self service display. Which step in the flow of food would be critical control point?

• Storage

• Cooling

• Cooking

• Reheating

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot holding unit. The temperature was 120 Degrees F, which did not the meet the operation's critical limit of 135 degrees. The chef recorded the temperature in the log and reheated the soup to 165 degrees for 15 second within 2 hours. which was the corrective action?

• Reheating the soup

• Checking the critical limit

• Sanitizing the thermometer probe.

• Recording the temperature log.

What is the purpose of a food safety management system?

• To keep all areas of the facility clean and pest free?

• To identify, tag, and repair facility equipment within the facility.

• To identify and control possible hazards throughout the flow of food.

• To identify document, and use the correct methods for receiving food.

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

• Monitoring

• Verification

• Hazard Anaylysis

• Record Keeping

What is the first step in developing a HACCP plan?

• Identify corrective actions

• Conduct a hazard analysis

• Establish monitoring procedures

• Determine critical control points

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

• A food safety certificate

• A crisis management plan

• A master cleaning schedule

• A variance from the regulatory authority