ServSafe Chapter 8 Quiz Answers: Food Safety Management Systems

True or False?

1. Active managerial control focuses on managing the risk factors for foodborne illness.
   – True
2. The purpose of a food safety management system is to prevent foodborne illness.
   – True
3. A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels.
   – True
4. If cooking ground-beef patties is a critical control point (CCP) in an operation, then an appropriate critical limit is to make sure the internal temperature of the ground-beef patties 155 F (68 C) for 15 seconds.
   – True

Active Managerial Control

1. List the five common risk factors responsible for foodborne illness.

Purchasing food from unsafe sources

Failing to cook food adequately

Holding food at incorrect temperatures

Using contaminated equipment

Practicing poor personal hygiene

HACCP

1. List three processes that require a HACCP plan.

Smoking food as a method of preserving food
Using food additives or adding components, such as vinegar, to preserve or alter food so it no longer requires time and temperature control for safety
Curing food
Custom-processing animals
Packaging food using reduced-oxygen packaging (ROP) methods
Treating (e.g., pasteurizing) juice on-site and packaging it for later sale
Sprouting seeds or beans

Here are the HACCP principles in order:

A 7

B 4

C 1

D 5

E 2

F 6

G 3

1. Specific place in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level
   Record keeping and documentation
   Critical control points
   Verification
   Critical control points
2. Active managerial control focuses on managing the risk factors for foodborne illness.
   True
   False
3. Minimum or maximum boundaries that must be met to prevent a hazard
   Hazard analysis
   Corrective action
   Critical limits
   Monitoring
4. Keep HACCP plan documents
   Record keeping and documentation
   Corrective action
   Verification
   Critical control points
5. If cooking ground-beef patties is a critical control point (CCP) in an operation, then an appropriate critical limit is to make sure the internal temperature of the ground-beef patties reaches 155˚F (68˚C) for 15 seconds.
   True
   False
6. Determining if the HACCP plan is working as intended
   Critical control points
   Corrective action
   Monitoring
   Verification
7. Which is an example of when a HACCP plan is required?
   Serving raw oysters from a display tank
   Serving wild game with cream sauce
   Serving chili made from a family recipe
   Serving smoked meat on a metal platter
8. Assessing risks within the flow of food
   Record keeping and documentation
   Hazard analysis
   Critical control points
   Monitoring
9. The purpose of a food safety management system is to prevent foodborne illness.True
   False
10. What is the third step in active managerial control?
    File the documentation in case of a crisis
    Monitor the policies and procedures
    Revise the policies and procedures
    Determine staffing needs
11. What is the first step in developing a HACCP plan?
    Identify corrective actions
    Conduct a hazard analysis
    Establish monitoring procedures
    Determine critical control points
12. A food safety management system is a group of ________ for preventing foodborne illness
    Procedures and practice
    Management Activities
    Customers activities
    Measurements and graphs
13. The temperature of a roast is checked to see if it has met its critical limit of 145f for 4 minutes. This is an example of which HACCP principle?
    Verification
    Record analysis
    Hazard analysis
    Monitoring
14. Checking to see if critical limits are being met
    Hazard analysis
    Critical control points
    Critical limits
    Monitoring
15. Which of the following common risk factors responsible for foodborne illness? (select all that apply)
    Purchasing food from unsafe sources
    Failing to cook food adequately
    Holding food at incorrect temperatures
    Using contaminated equipment
    Practicing poor personal hygiene
16. In what order must an operation creating a HACCP plan consider the following seven principles?
    Conduct a hazard analysis.
    Determine critical control points (CCPs)
    Establish critical limits.
    Establish monitoring procedures.
    Identify corrective actions
    Verify that the system works.
    Establish procedures for record keeping and documentation.
17. Which if the following processes that require a HACCP plan? (select all that apply)
    Smoking food as a method of preserving food
    Sprouting seeds or beans
    Packaging food using reduced-oxygen packaging (ROP) methods
    Using food additives or adding components, such as vinegar
18. Predetermined step taken when a critical limit is not met
    Corrective action
    Monitoring
    Verification
    Hazard analysis
19. A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels
    True
    False
20. An operation that wants to smoke food as a method of preservation must have a____?
    Record keeping
    Hazard analysis
    HACCP plan
    recipe management plan

Other Servsafe Quiz Answers

Chapter	URL
Chapter 1: Providing Safe Food	ServSafe Chapter 1 Quiz Answers
Chapter 2: Forms of Contamination	ServSafe Chapter 2 Quiz Answers
Chapter 3: Personal Hygiene	ServSafe Chapter 3 Quiz Answer
Chapter 4	ServSafe Chapter 4 Quiz Answers
Chapter 5	ServSafe Chapter 5 Quiz Answers
Chapter 6	ServSafe Chapter 6 Quiz Answers
Chapter 7	ServSafe Chapter 7 Quiz Answers
Chapter 8	ServSafe Chapter 8 Quiz Answers
Chapter 9	ServSafe Chapter 9 Quiz Answers
Chapter 10	ServSafe Chapter 10 Quiz Answers