Chapter 10

12 Questions  I  By Mrgoodwin23
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Chapter 10
Sofia Chapter 10

  
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Questions and Answers

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  • 1. 
    Which of the following would not be an example of a corrective action?
    • A. 

      Continuing to cook a hamburger that has not reached an internal temperature of 155F (68C) for fifteen sections

    • B. 

      Throwing out potato salad that has remained at room temperature for longer than 4 hours

    • C. 

      Covering a cut with a bandage and finger cot

    • D. 

      Rejecting a delivery of fish received at an internal temperature of 60F (16C)


  • 2. 
    Which of the following is not necessary to include in a HAACP plan?
    • A. 

      Final cooking temperatures

    • B. 

      Employee food safety training

    • C. 

      Recipes or formulas

    • D. 

      Material Safety Data Sheets (MSDS)


  • 3. 
    Which of the following is not an example of a critical limit?
    • A. 

      Cook chicken breasts to an internal temperature of 165F (74C) for 15 seconds

    • B. 

      Store uncooked chicken breasts at 41F (5C)

    • C. 

      Discard cooked chicken breasts if they remain between 41F and 135F (5C - 135C) for more than four hours

    • D. 

      Hold chicken hot for service at 135F (57C)


  • 4. 
    Which of the following is not one of the seven HACCP principles?
    • A. 

      Identifying corrective actions

    • B. 

      Establishing critical limits

    • C. 

      Assessing hazards

    • D. 

      Revising recipes


  • 5. 
    Checking the internal temp. of a pork roast may be an example of which HACCP principle?
    • A. 

      Verification

    • B. 

      Monitoring

    • C. 

      Record Keeping

    • D. 

      Hazard Analysis


  • 6. 
    Which of the following would not be a part of a hazard analysis in the HAACP system?
    • A. 

      Indentifying potential food hazards

    • B. 

      Determining where hazards occur in the flow of food

    • C. 

      Listing the corrective actions

    • D. 

      Grouping food items by how they are processed in an establishment


  • 7. 
    A CCP is a step where 
    • A. 

      Food should be discarded

    • B. 

      A hazard can be controlled

    • C. 

      A less expensive ingredient can be substituted

    • D. 

      A supervisor should take over


  • 8. 
    Which statement best describes a CCP?
    • A. 

      The point at which food arrives at the door of your establishment

    • B. 

      The temperature to which food should be reheated

    • C. 

      The last step at which you can prevent, eliminate, or reduce the risk of food hazards

    • D. 

      The point at which you decide whether food should be served to the customer


  • 9. 
    HAACP focuses on
    • A. 

      Identifying and preventing, eliminating, or reducing hazards throughout the flow of food.

    • B. 

      Verifying that food is fresh when it is delivered

    • C. 

      Protecting meat from spoilage

    • D. 

      Producing food in large quantities


  • 10. 
    In the process of developing a HAACP plan for your establishment, you have just identified the potential hazards in the flow of food in your establishment and determined where food safety hazards are likely to be. What is the next step/?
    • A. 

      Indentifying corrective actions

    • B. 

      Establishing critical limits

    • C. 

      Determining critical control points

    • D. 

      Establishing monitoring procedures


  • 11. 
    In the process of developing a HAACP plan for you establishment, you have established minimum and maximum limits that must be met to prevent, eliminate, or reduce hazards to an acceptable level. What is the next step?
    • A. 

      Verifying that the system works

    • B. 

      Establishing monitoring procedures

    • C. 

      Establishing critical limits

    • D. 

      Detrmining critical control points


  • 12. 
    In the process of developing a HAACP plan for your establishment, you have discovered the points in the flow of food that are essential to eliminate, reduce, or prevent a food safety hazard. What is the next step?
    • A. 

      Establishing critical limits

    • B. 

      Conducting a hazard analysis

    • C. 

      Establishing procedures for record keeping and documentation

    • D. 

      Indentifying corrective actions


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