ServSafe Food Handler Test Answers: Chapter 8 – Food Safety Management Systems

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  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

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