SS Ch 10 TEST Food Safety Management Systems Test

1. Three Components of Active Managerial Control include.....

• Identifying risks, creating specifications, and training
• Identifying risks, corrective action, and training
• identifying risks, creating purchase orders, and training
• identifying risks, record keeping, and training

2. The Purpose of a Food Safety Management system is to......

• Keep all areas of the facility clean and pest free
• identify, tag, and repair faulty equipment within the facility
• prevent food borne illness by controlling risks and hazards
• use the correct methods for purchasing and receiving foods

3. A pest control program is an example of a(n)...

• HACCP Program/system
• workplace safety program/system
• food safety management program/system
• active managerial control program/system

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

• Verification
• Monitoring
• Hazard analysis
• Record Keeping

5. 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

6. 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

7. 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

8. What is the first step in developing a HACCP Plan?

• Identify corrective actions
• Conduct a hazard analysis
• Establish monitoring procedures
• Determine critical control points

9. A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operation's critical limit of 135F. The chef recorded the temperature in the log and reheated the soup to 165F for 15 seconds within 2 hours. Which was the corrective action?

• Reheating the soup
• Checking the critical limit
• Sanitizing the thermometer probe
• Recording the temperature in the log

10. 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