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Life Skills
10th -
12thgrade
ServSafe Ch. 10: Food Safety Management Systems
8 questions
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- 1. Multiple Choice
The temperature of a roast is checked to see if its has met its critical limit of 145F for 4 minutes. This is an example of which HACCP principle?
Verification
Monitoring
Record keeping
Hazard analysis
- 2. Multiple Choice
The temperature of a pot of 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
- 3. Multiple Choice
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
- 4. Multiple Choice
A chef sanitized a thermometer probe and then checked the temperature of soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operation's critical limit of 135F. The chef recorded the temp in the log & reheated the soup to 165F for 15 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
- 5. Multiple Choice
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
- 6. Multiple Choice
Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of what HACCP principle?
Monitoring
Verification
Hazard analysis
Record keeping
- 7. Multiple Choice
What is the first step in developing a HACCP plan?
Identify corrective action
Conduct a hazard analysis
Establish monitoring procedures
Determine critical control points
- 8. Multiple Choice
What does an operation that wants to smoke food as a method of preseveration 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
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