SERVSAFE CH.8

HACCP stands for

• Hazard Analysis Critical Control Position

• Hazard Analysis Condition Control Position

• Hazard Analysis Condition Control Point

• Hazard Analysis Critical Control Point

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

What is the first step of active managerial control?

• Training

• Corrective Action

• Monitor

• Identify Risks

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

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

• True

• False

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

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

• Food safety management

• Active managerial control

• HACCP

• Quality control and assurance

What does an operation need if they want to smoke food as a way of preserving it?

• Crisis-management plan

• Variance from the local regulatory authority

• Food safety certificate

• ServSafe Certificate

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

• Workplace safety program

• Food safety program

• HACCP program

• Active managerial control program

Reviewing temperature logs and other records to make sure that the HACCP plan is working as planned is an example of which HACCP principle?

• Verification

• Monitoring

• Record Keeping

• Hazard Analysis