ServSafe Manager Chapter 8

ServSafe Manager Chapter 8

10th Grade

10 Qs

quiz-placeholder

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ServSafe Manager Chapter 8

ServSafe Manager Chapter 8

Assessment

Quiz

Other

10th Grade

Easy

Created by

John Teitsch

Used 121+ times

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are foodborne illnesses?

Illnesses caused by genetic factors.

Conditions resulting from lack of exercise.

Diseases caused by consuming contaminated food or beverages.

Infections caused by exposure to air pollution.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is HACCP?

Hazard Analysis and Critical Control Points

Health and Safety Control and Prevention

Highly Automated Control and Command Process

Hazard Assessment and Control of Critical Points

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of Hazard Analysis Critical Control Points (HACCP)?

The purpose of HACCP is to ensure food safety by preventing, reducing, or eliminating hazards that can cause illness or injury.

The purpose of HACCP is to create unnecessary regulations for the food industry.

The purpose of HACCP is to promote the use of unsafe food handling practices.

The purpose of HACCP is to increase the cost of food production.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the seven principles of HACCP?

Conduct a hazard analysis, Determine critical control points (CCPs), Establish non-critical limits, Establish monitoring procedures, Establish corrective actions, Establish verification procedures, Establish record-keeping and documentation procedures

Conduct a risk assessment, Determine critical control points (CCPs), Establish critical limits, Establish monitoring procedures, Establish corrective actions, Establish verification procedures, Establish record-keeping and documentation procedures

Conduct a hazard analysis, Determine critical control points (CCPs), Establish critical limits, Establish monitoring procedures, Establish corrective actions, Establish verification procedures, Establish record-keeping and documentation procedures

Conduct a hazard analysis, Determine non-critical control points (NCCPs), Establish critical limits, Establish monitoring procedures, Establish corrective actions, Establish verification procedures, Establish record-keeping and documentation procedures

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is time-temperature control?

Practice of controlling and monitoring temperature and humidity

Practice of controlling and monitoring time only

Practice of controlling and monitoring temperature only

Practice of controlling and monitoring time and temperature of food

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is time-temperature control important in food safety?

To enhance the taste of food

To increase the shelf life of food

To improve the texture of food

To prevent the growth of harmful bacteria

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are some examples of time-temperature abuse?

Leaving perishable food in the refrigerator for too long, not properly cooking food, and not storing food in airtight containers.

Not properly washing fruits and vegetables, not properly thawing frozen food, and not properly reheating leftovers.

Not properly marinating meat, not properly seasoning food, and not properly sealing food containers.

Leaving perishable food at room temperature for too long, not properly refrigerating or freezing food, and not cooking food to the correct internal temperature.

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