C6-Food Safety Management Quiz

What is the primary purpose of a food safety management system?

• To enhance food flavor

• To prevent foodborne illness

• To increase food production

• To reduce food costs

Which of the following is NOT one of the five common risk factors for foodborne illness?

• Failing to cook food adequately

• Practicing poor personal hygiene

• Purchasing food from unsafe sources

• Using organic ingredients

What does HACCP stand for?

• Hazard Analysis Critical Control Point

• Health Assessment Control and Compliance Program

• Health and Safety Compliance Code

• Hazardous Activity Control and Prevention

Which principle of HACCP involves determining critical control points?

• Principle 2

• Principle 3

• Principle 1

• Principle 4

What is a critical limit in the context of HACCP?

• The maximum number of employees allowed in the kitchen

• The time limit for food preparation

• The number of food items that can be served

• The minimum or maximum limits that must be met to prevent hazards

What should be done if a critical limit is not met?

• Ignore the issue

• Identify corrective actions in advance

• Increase the cooking time indefinitely

• Change the recipe

Which of the following is a step in recovering from a foodborne illness outbreak?

• Increasing menu prices

• Reducing staff training

• Throwing out all suspect food

• Changing suppliers immediately

What is the role of monitoring procedures in HACCP?

• To evaluate customer satisfaction

• To manage employee schedules

• To check if critical limits are consistently met

• To ensure food is served quickly

What should be included in a foodborne illness incident report form?

• Customer's favorite dish

• When and what the customer ate

• The restaurant's opening hours

• Employee performance reviews

Which crisis can affect food safety besides foodborne illness outbreaks?

• Customer complaints

• Menu changes

• Power outages

• Employee turnover