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WorksheetsFood Management Systems
Total questions: 8
Worksheet time: 40mins
The temperature of a roast is checked to see if it has met its critical limit of 145 degrees F for 4 minutes. This is an example of which HACCP principle?
Verification
Monitoring
Record Keeping
Hazard analysis
The temperature of a beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
Monitoring
Verification
Hazard analysis
Corrective Action
A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
Storage
Cooling
Cooking
Reheating
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120 degrees F, which did not meet the operation's critical limit of 135 degrees F. The chef recorded the temperature in the log and reheated the soup to 165 degrees F for 156 seconds within 2 hours. Which was the corrective action?
Reheating the soup
Checking the critical limit
Sanitizing the thermometer probe
Recording the temperature in the log
What is the purpose of a food safety management system?
To keep all areas of the 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 corrective methods for receiving food
Reviewing the temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principal?
Monitoring
Verification
Hazard analysis
Record keeping
What is the first step in developing a HACCP plan?
Identify corrective actions
Conduct a hazard analysis
Establish monitoring procedures
Determine critical control points
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
A food safety certificate
A crisis-management plan
A master cleaning schedule
A variance from the regulatory authority
