ServSafe chapter 10

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 faulty equipment within the facility

• To actively control risks and hazards throughout the flow of food

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

Which issue is one of the five common risk factors for foodborne illness?

• Food that hasn't been rotated in storage

• Equipment that is contaminated

• Reserving food returned by one customer to another

• A cross-connection within a plumbing system

What is true about HACCP?

• It is required in all operations

• It must be based on a written plan

• It must be created by regulatory authority

• A plan that works for one operation usually works for another

The temperature of chili is checked during holding. The chill has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HAACP principle?

• Monitoring

• Verification

• Hazard analysis

• Corrective action

Which of the following actions is an example of an FDA Public Health Intervention for controlling the common risk factors for foodborne illness?

• Properly cleaning the facility

• Wearing single-use gloves when handling ready-to-eat food

• Keeping dumpster lids closed when not in use

• Handing out plates to customers in self-service plates

What should you do when a customer calls to complain about a foodborne illness he says was caused by your establishemnt?

• Call the health department

• Complete an incident report

• Discard any suspected food

• Exclude staff who worked during the incident

Which of the following situations poses an imminent health hazard?

• Water comes back up from a floor drain and comes in contact with food in a dry storage

• Chicken soup is 130°F(54°C) two hours after being placed in a hot holding unit

• Meat sauce is cooled to 70°F(21°C) within 2 hours and 40°F(4°C) in the next 4 hours

• A food handler has an infected wound which is covered with a finger cot and glove