Free Printable THC 2 FINAL EXAM afternoon

Worksheets

THC 2 FINAL EXAM afternoon

Total questions: 20

Worksheet time: 12mins

Name

Class

Date

Which is NOT one of the HACCP principles

Check the system and verify that it works

Develops procedures to educate the regulators about the HACCP principles

Identify likely hazards

establish Critical control points

A new restaurant decides to develop a HACCP Plan- the First Step is

Monitor

Verify

Hire a consulting company

Conduct a Hazard Analysis

Determining how and when the critical limits are being met is part of which HACCP principle?

Record Keeping

Monitoring

hazard analysis

Establishing Critical Control Points

Whats the thrid step of HAACP

Establishing Hazard Analysis

Establishing Critical Control Limits

Establishing Critical control points

Verifying

Recording temperatures from the oven, every hour is following which HAACP plan?

record keeping

monitoring

verifying

Critical control limits

What does HACCP stand for?

Hazard Analysis and Critical Control Point

Hazard And Critical Control Point

Health Analysis and Critical Control Point

Hazard And Critical Cooking Point

How many principles are there in a HACCP system?

Four

Seven

Eighteen

Ten

HACCP can be applied to industries other than food.

True

False

HACCP was originally developed for which of the following organizations to use to ensure food safety in their programs?

U.S. National Guard

American Meat Science Association

U.S. Navy

NASA

10.

Which of the following is NOT a task HACCP is designed to do?

Identify hazards

Develop production goals

Establish controls

Monitor controls

11.

What is the purpose of a food safety management system?

Keep all areas of the facility clean and pest free

Identify, tag, and repair faulty equipment within the facility

Identify and control possible hazards through out the flow of food

Identify, document and use the correct methods for receiving food

12.

What is the goal of HACCP?

Keep the establishment pest free

To raise money in fees for the federal gov't

To establish awareness of the safety rules for employees

identify and control possible hazards throughout the flow of food

13.

In order to thaw meat you should...

Place it in the microwave on high temperature

Place it in a sink full of hot water

Place it on the countertop at room temperature

Place it in the refrigerator on a plate

14.

The danger zone refers to temperatures of...

30 degrees – 100 degrees F

41 degrees – 135 degrees F

20 degrees – 90 degrees F

35 degrees – 180 degrees F

15.

Cook food to the proper ______ temperature

internal

external

surface

all of the above

16.

What type of food has a safe internal cooking temperature of 165 degrees F?

poultry

pork

fish

lamb

17.

Which is not considered part of a record-keeping system?

flow charts

menus

food temperature readings

policy and procedure manuals

18.

If held food drops below 135 degrees F, what should you do?

Reheat to 135 degrees F for one minute

Reheat to 145 degrees F for 30 seconds

Reheat to 140 degrees F for 5 minutes

Reheat to 165 degrees F for 15 seconds

19.

HACCP shows workers how to properly handle food, how to monitor food safety, and how to keep accurate records.

True

False

20.

A critical control point is a step in the flow of food where contamination can be prevented or eliminated

True

False

Reset

THC 2 FINAL EXAM afternoon

Total questions: 20

Worksheet time: 12mins

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