Midterm Exam

What is the primary focus of Advanced Food Safety and Sanitation, according to the sources?

• Cost reduction in food preparation

• Systematic prevention of foodborne illness

• Enhancing food flavor profiles

• Marketing strategies for food products

Which of the following is a component of a Food Safety Management System (FSMS)?

• Customer feedback forms

• Daily sales reports

• SOPs (Standard Operating Procedures)

• Employee vacation schedules

What does a Corrective Action Plan address within an FSMS?

• What to do when food safety standards are not met

• Strategies for staff promotion

• Methods for reducing food waste

• How to improve menu diversity

What is the first principle of HACCP?

• Identify Critical Control Points

• Establish Critical Limits

• Conduct Hazard Analysis

• Monitoring Procedures

Which HACCP principle involves identifying steps to prevent or eliminate food hazards, such as cooking?

• Establish Critical Limits

• Conduct Hazard Analysis

• Identify Critical Control Points (CCPs)

• Monitoring Procedures

Cooking beef to 74 ∘ C is an example of which HACCP principle?

• Corrective Actions

• Monitoring Procedures

• Verification Procedures

• Establish Critical Limits

What are 'Monitoring Procedures' in HACCP designed to do?

• Check Critical Control Points

• Record customer complaints

• Train new staff

• Evaluate vendor performance

If a Critical Limit is not met, what HACCP principle dictates the next steps, such as cooking food for a longer duration?

• Corrective Actions

• Verification Procedures

• Record-Keeping

• Hazard Analysis

What is the purpose of 'Verification Procedures' in HACCP?

• To set new critical limits

• To identify new hazards

• To confirm the system works

• To conduct staff interviews

Maintaining logs for compliance and traceability falls under which HACCP principle?

• Verification Procedures

• Record-Keeping

• Monitoring Procedures

• Corrective Actions