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WorksheetsServsafe Ch.8 Food Management Systems: HACCP
Total questions: 30
Worksheet time: 17mins
Your operation should have which of the following food safety programs? Select all that apply
Food safety training program
Standard operating procedures
Personal hygiene program
Cleaning and sanitation program
Facility design and equipment maintenance program
A food safety management system is a group of practices and procedures intended to:
Make sure your operation is financially successful
Prevent foodborne illnesses
Keep people from bringing pets into restaurants
None 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
True or False: You need some sort of documentation proving that you explained to your staff that they must report if they have had any sick symptoms.
True
False
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
HACCP stands for
Hazard Analysis Critical Control Position
Hazard Analysis Condition Control Position
Hazard Analysis Condition Control Point
Hazard Analysis Critical Control Point
Which of the following is the first HACCP principle?
Identify corrective actions
Conduct a hazard analysis
Verify that the system works
Determine critical control points
Which of the following is the last HACCP principle?
Establish critical limits
Identify corrective actions
Establish procedures for record keeping and documentation
Establish monitoring procedures
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
The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?
Corrective Action
Verification
Hazard Analysis
Monitoring
The school's cafeteria serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
Cooling
Reheating
Cooking
Storage
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
A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?
Checking the critical limit
Recording the temperature in the log book
Reheating the soup
Sanitizing the thermometer probe
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 managers responsibility to actively control risk factors for foodborne illnesses is called:
Food safety management
Active managerial control
HACCP
Quality control and assurance
A pest-control program is an example of a(n)
Workplace safety program
Food safety program
HACCP program
Active managerial control program
What was the purpose of a food safety management system?
To keep all areas of facility clean and pest free
To identify, tag, and repair faulty equipment within the facility
To identify and control possible hazards throughout the flow of food
To identify, document, and use the correct methods for receiving food
What is the first step in developing a HACCP plan?
Identify corrective action
Conduct a hazard analysis
Establish monitoring procedures
Determine critical control points
HACCP can be applied to industries other than food.
True
False
How many principles are there in a HACCP system?
Four
Seven
Eighteen
Ten
Which of the following is the last HACCP principle?
Establish critical limits
Identify corrective actions
Establish procedures for record keeping and documentation
Establish monitoring procedures
The HACCP Approach is based on?
significant flow of food
significant biological, chemical or physical hazards at specific points within a product's flow through an operation.
significant tempertures when cooking
employee training
Once the hazard has been identified, hazards can be
overlooked
protected, and reduced to safe levels
prevented, eliminated or reduced to safe levels
prevented, controlled and redone
To be effective, a HACCP system must be based on a written plan. The plan must be specific to each facility’s menu, customers, equipment, processes, and operations.
True
False
A HACCP Plan that works for one establishment may not work for ____________________.
another
your business
advantage
both a and b
what does SOP stand for?
Standard Opening Procedures
Standard Opening Pricing
Standard Operating Procedures
Standard Operating Positions
