FSM 111 ASSESSMENT 2

You notice a small piece of broken glass on the floor in a food preparation area. What should you do?

• Leave it as it is; someone else will take care of it.

• Quickly sweep it up and ignore it if it's not in your way.

• Immediately inform your supervisor and take steps to carefully clean up the glass while ensuring no food is contaminated

• Pick it up with your hands and continue working

A customer reports feeling ill after eating a meal that contained undercooked eggs. What is your immediate course of action?

• Apologize to the customer and offer them a free meal

• Check if any other customers reported similar symptoms and review the preparation process for undercooked eggs

• Disregard the report as it might be unrelated to the meal

• Immediately clean the kitchen and discard all eggs without investigating further

After a busy shift, you notice that some utensils were not properly washed between uses. What is the potential risk?

• There is no risk if the utensils are made of stainless steel

• The utensils may spread bacteria from one food item to another, increasing the risk of cross-contamination and foodborne illnesses

• The utensils will become cleaner over time with continued use

• Only the appearance of the utensils will be affected

During a delivery, you notice that the temperature of the delivered food is not within the safe range. What is the appropriate action to take?

• Discard the food to prevent potential foodborne illness

• Serve the food immediately to avoid wasting it

• Check if the food can be reheated to a safe temperature and serve it

• Report the issue to the delivery company and proceed with using the food if it looks fine

A shipment of perishable items arrives with inadequate temperature control. What is the best way to handle this situation?

• Store the items immediately and adjust their temperature settings

• Use the items as soon as possible without checking their condition

• Place the items in a different storage area and address the temperature issue later

• Inspect the items for any signs of spoilage, discard any compromised items, and report the issue to the supplier

During a routine HACCP review, you identify that the temperature monitoring for a critical control point (CCP) in the cooking process is not being recorded regularly. What should you do?

• Continue with the process and adjust records at the end of the day

• Review the records weekly and make corrections as needed

• Implement immediate corrective actions to ensure regular temperature monitoring and documentation

• Notify management and document the issue for future reference

In the event of a HACCP plan deviation, which step is essential for corrective action?

• Ignore the deviation if it seems minor

• Identify the cause of the deviation, implement corrective actions to address it, and document the incident and resolution

• Adjust the critical limits to avoid further deviations

• Continue the process as usual and review the deviation later

A new employee starts and needs to be trained on the food safety program. What should be the focus of their initial training?

• The key principles of food safety, including hygiene practices, temperature control, and how to handle and store food safely

• Basic kitchen operations and menu items

• Company history and organizational structure

• Advanced cooking techniques and recipes

A new supplier offers a batch of ingredients, but their safety certification is not available. What should you do before proceeding with the purchase?

• Accept the ingredients and conduct an internal safety assessment

• Assume the ingredients are safe if they appear to be in good condition

• Purchase a small sample and test it for safety before deciding

• Request the necessary safety certifications and verify the supplier’s compliance before making a purchase

You observe that some staff members are not using thermometers to check the internal temperature of cooked meats. What should be done?

• Ignore the issue as long as the meats look cooked

• Reinforce the importance of using thermometers for all cooked meats and provide additional training on their proper use

• Allow staff to use their judgment on when the meat is cooked

• Change the cooking procedure to eliminate the need for temperature check