SERVSAFE CH.8

SERVSAFE CH.8

9th Grade - University

19 Qs

quiz-placeholder

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SERVSAFE CH.8

SERVSAFE CH.8

Assessment

Quiz

Life Skills

9th Grade - University

Practice Problem

Hard

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19 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

HACCP stands for

Hazard Analysis Critical Control Position

Hazard Analysis Condition Control Position

Hazard Analysis Condition Control Point

Hazard Analysis Critical Control Point

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.

True

False

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the first step of active managerial control?

Training

Corrective Action

Monitor

Identify Risks

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A HACCP Plan is a

Plan to help prevent foodborne illnesses

Plan to help identify food risks in your operation

Plan to help control food operations in a way that keeps food safe

All of the above

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or False: It is the operation manager's responsibility to actively control the five common risk factors for foodborne illnesses.

True

False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The temperature of chicken is checked to see if it has met its critical limit of 165 degrees for 15 seconds. This is an example of which HACCP principle?

Verification

Record Keeping

Monitoring

Hazard Analysis

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A managers responsibility to actively control risk factors for foodborne illnesses is called:

Food safety management

Active managerial control

HACCP

Quality control and assurance

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