Virtual Food Safety Exam- Module 5
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This exam has been constructed to fit MODULE 5 of the Virtual Food Safety Training Course. Please complete all 10 questions as they will provide a review for the LIVE food safety exam. Please be aware that 8 of the 10 questions must be correct to qulalify for MODULE 6 exam. Please contact www. Foodsafetytrainingchicago. Com for questions and concerns
- 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 155ºF for 15 seconds
- B.
Throwing out potato salad that has remained at room temperature for longer than 4 hours
- C.
Measure the temperature of chicken on a steam table
- D.
Rejecting a delivery of fish received at an internal temperature of 60ºF
- 2.Which of the following is not necessary to include in a HACCP plan?
- A.
Final cooking temperatures
- B.
Employee food safety training
- C.
Recipes or flow charts
- 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 165ºF for 15 seconds.
- B.
Store uncooked chicken breasts at 41ºF
- C.
Discard cooked chicken breasts if they remain between 41ºF and 135ºF more than 4 hours.
- D.
Hold chicken hot for service at 135ºF
- 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 temperature 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.
Identifying potential food hazards
- B.
Determining where hazards occur in the flow of food
- C.
Construct a flow chart
- 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.HACCP 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 HACCP plan for your establishment, you havejust 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.
Identifying corrective actions
- B.
Establishing critical limits
- C.
Determining critical control points
- D.
Establishing monitoring procedures
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