ServSafe Ch 10 HACCP

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

• Verification

• Monitoring

• Record keeping

• Hazard analysis

The temperature of a pot of 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-serve display. Which step in the flow of food would be a 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 meet the operation's critical limit of 135 degrees F. The chef recorded the temperature in the log and reheated the soup to 165 degrees F for 15 seconds within 2 hours. Which was the corrective action?

• Reheating the soup

• Checking the critical limit

• Sanitizing the thermometer probe

• Recording the thermometer probe

What is a 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 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 analysis

• 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