
ServSafe 7th Edition Chapters 8-10
Quiz
•
Other
•
12th Grade
•
Practice Problem
•
Easy
NIna Voelker
Used 3+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
The first step of a HACCP plan is to
Identify risks
Take corrective action
Retrain employees
2.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out due to time-temperature abuse. What HACCP principle is being practiced by throwing out the soup?
Hazard analysis
Monitoring
Corrective action
3.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
When the water supply has been disrupted to a natural disaster, an acceptable alternative is
Boiling water for 15 minutes
Buying commercial bottled drinking water
Sanitizing water to a 50-50 mixture of bleach
4.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
What prevents contaminated water from getting into a drinkable water supply system?
Air gap
Faucet aerator
Hose bib
5.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
When drinkable water is contaminated by non-drinkable water, it is due to
A contamination
A cross-contamination
A cross-connection
6.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
Outside garbage containers should
be pestproof.
be waterproof.
have open drain plugs.
7.
MULTIPLE CHOICE QUESTION
30 sec • 5 pts
The shelves in the food storage area must be at least __ " off the floor and away from the wall
2
4
6
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