
Servsafe ch10/11
Authored by James Rudd
Other
12th Grade
Used 8+ times

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14 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the 5th HACCP principle?
conduct a hazard analysis
identify corrective actions
establish critical limits
establish monitoring procedures
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the 6th and 7th HACCP principles used for?
to identify and evaluate hazards
establish ways for controlling hazards
help to maintain the HACCP plan and its effectiveness
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Ethan, Abigail, and Samuel are working on a project to improve food safety. They need to identify the point in the process where hazards can be prevented, eliminated, or reduced to safe levels. What is this point called?
critical control points
an HACCP plan
a food safety management program
an imminent health hazard
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A walk-in cooler have a lighting intensity of __Foot candles
10
20
30
50
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of conducting a hazard analysis?
To identify potential hazards and assess risks
To ignore potential hazards and increase risks
To create new hazards and increase risks
To assess potential hazards and ignore risks
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is it called when high water use in one area creates a vacuum in the plumbing that sucks contaminates back into the water supply?
Backflow
Backsiphonage
Air Gap
Vacuum breaker
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How high should tabletop equipment with legs be off of the floor
4 inches
6 inches
2 inches
8 inches
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