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- 1. Multiple Choice
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
- 2. Multiple Choice
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
- 3. Multiple Choice
True or False: It is the operation manager's responsibility to actively control the five common risk factors for foodborne illnesses.
True
False
- 4. Multiple Choice
True or False: Active managerial control is reactive, not proactive.
True
False
- 5. Multiple Choice
What is the first step of active managerial control?
Training
Corrective Action
Monitor
Identify Risks
- 6. Multiple Choice
What is the last step of active managerial control?
Management Oversight
Re-evaluation
Training
Monitor
- 7. Multiple Choice
What are public health interventions?
Meetings to teach people how to have better personal hygiene in restaurant operations.
Meetings to teach people how to be healthier in restaurants.
Recommendations by the FDA for controlling common risk factors for foodborne illnesses
All of the above
- 8. Multiple Choice
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
- 9. Multiple Choice
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
- 10. Multiple Choice
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
- 11. Multiple Choice
HACCP stands for
Hazard Analysis Critical Control Position
Hazard Analysis Condition Control Position
Hazard Analysis Condition Control Point
Hazard Analysis Critical Control Point
- 12. Multiple Choice
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
- 13. Multiple Choice
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
- 14. Multiple Choice
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
- 15. Multiple Choice
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
- 16. Multiple Choice
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
- 17. Multiple Choice
What is the purpose of a food safety program?
Identify, tag, and repair faulty equipment within the facility
Keep all areas of the facility clean and pest free
Document and use the correct methods for purchasing and receiving food
Identify and control possible hazards throughout the flow of food
- 18. Multiple Choice
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
- 19. Multiple Choice
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
- 20. Multiple Choice
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
- 21. Multiple Choice
A managers responsibility to actively control risk factors for foodborne illnesses is called:
Food safety management
Active managerial control
HACCP
Quality control and assurance
- 22. Multiple Choice
A pest-control program is an example of a(n)
Workplace safety program
Food safety program
HACCP program
Active managerial control program
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