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True or False?
- Active managerial control focuses on managing the risk factors for foodborne illness.
– True - The purpose of a food safety management system is to prevent foodborne illness.
– True - 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 - 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
- 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
- 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
- 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 - Active managerial control focuses on managing the risk factors for foodborne illness.
True
False - Minimum or maximum boundaries that must be met to prevent a hazard
Hazard analysis
Corrective action
Critical limits
Monitoring - Keep HACCP plan documents
Record keeping and documentation
Corrective action
Verification
Critical control points - 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 - Determining if the HACCP plan is working as intended
Critical control points
Corrective action
Monitoring
Verification - 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 - Assessing risks within the flow of food
Record keeping and documentation
Hazard analysis
Critical control points
Monitoring - The purpose of a food safety management system is to prevent foodborne illness.True
False - 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 - What is the first step in developing a HACCP plan?
Identify corrective actions
Conduct a hazard analysis
Establish monitoring procedures
Determine critical control points - A food safety management system is a group of ________ for preventing foodborne illness
Procedures and practice
Management Activities
Customers activities
Measurements and graphs - 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 - Checking to see if critical limits are being met
Hazard analysis
Critical control points
Critical limits
Monitoring - 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 - 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. - 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 - Predetermined step taken when a critical limit is not met
Corrective action
Monitoring
Verification
Hazard analysis - 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 - 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 |
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