Virtual Food Safety Exam- Module 5

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
Correct Answer
C. Measure the temperature of chicken on a steam table

Explanation
The correct answer is "Measure the temperature of chicken on a steam table." This is not an example of a corrective action because measuring the temperature of chicken on a steam table is a monitoring action, not a corrective action. Corrective actions involve taking steps to fix or address a problem or non-compliance, such as continuing to cook a hamburger until it reaches the required temperature, throwing out food that has been left at room temperature for too long, or rejecting a delivery of fish that is not at the correct temperature.

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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)
Correct Answer
D. Material Safety Data Sheets (MSDS)

Explanation
Material Safety Data Sheets (MSDS) are not necessary to include in a HACCP plan. HACCP plans are designed to identify and control food safety hazards, and MSDS provide information about the potential hazards of chemicals used in the workplace. While it is important to have MSDS available for employee safety, it is not directly related to the control of food safety hazards in a HACCP plan. Final cooking temperatures, employee food safety training, and recipes or flow charts are all essential components of a HACCP plan as they help ensure the safe production of food.

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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
Correct Answer
C. Discard cooked chicken breasts if they remain between 41ºF and 135ºF more than 4 hours.

Explanation
The given answer, "Discard cooked chicken breasts if they remain between 41ºF and 135ºF more than 4 hours," is not an example of a critical limit because it does not specify a specific temperature or time requirement. Critical limits are specific thresholds that must be met to ensure food safety, such as cooking chicken to an internal temperature of 165ºF for 15 seconds or storing uncooked chicken at 41ºF. However, the answer provided does not specify a temperature or time range, making it unclear what the critical limit is.

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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
Correct Answer
D. Revising recipes

Explanation
The correct answer is "Revising recipes" because it is not one of the seven HACCP principles. HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that focuses on preventing hazards rather than relying on end-product testing. The seven principles of HACCP include conducting hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, implementing corrective actions, verifying procedures, and keeping records. Revising recipes is not specifically mentioned as one of these principles.

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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
Correct Answer
B. Monitoring

Explanation
Monitoring is the correct answer because it involves regularly checking and observing the internal temperature of a pork roast to ensure it is being cooked at the appropriate temperature to prevent any potential food safety hazards. Monitoring is an essential HACCP principle as it helps to identify and control any potential hazards during the food production process.

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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
Correct Answer
D. Grouping food items by how they are processed in an establishment

Explanation
In a hazard analysis in the HAACP system, the focus is on identifying potential food hazards, determining where hazards occur in the flow of food, and constructing a flow chart. Grouping food items by how they are processed in an establishment is not directly related to the hazard analysis process. This step may be more relevant for organizing and categorizing food items within the establishment, but it does not directly contribute to identifying and assessing potential hazards.

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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.
Correct Answer
B. A hazard can be controlled.

Explanation
A CCP (Critical Control Point) is a step in a food production process where a hazard can be controlled. This means that at this specific point, measures are taken to prevent, eliminate, or reduce a potential hazard that could pose a risk to food safety. By identifying and controlling hazards at CCPs, it ensures that the food is safe for consumption.

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

Explanation
A CCP (Critical Control Point) is a step in the food production process where control can be applied to prevent, eliminate, or reduce the risk of food hazards. It is the last step in the process where action can be taken to ensure food safety before it is served to the customer. This means that at this point, any potential risks or hazards can be identified and addressed to ensure that the food is safe for consumption.

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

Explanation
HACCP, which stands for Hazard Analysis and Critical Control Points, is a systematic approach to food safety. It focuses on identifying potential hazards in the flow of food, such as biological, chemical, or physical hazards, and implementing preventive measures to eliminate or reduce these hazards. The goal is to ensure that food is safe for consumption by identifying critical control points and implementing control measures to prevent or mitigate any potential risks. This process is not specifically about verifying freshness, protecting meat from spoilage, or producing food in large quantities, but rather about ensuring food safety by addressing hazards throughout the flow of food.

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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
Correct Answer
C. Determining critical control points

Explanation
The next step after identifying potential hazards and determining where food safety hazards are likely to be is to determine critical control points. Critical control points are specific points in the flow of food where control measures can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. This step is crucial in developing a HACCP plan as it helps in identifying the most critical steps in the process where control measures are necessary to ensure food safety.

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Virtual Food Safety Exam- Module 5

Which of the following would not be an example of a corrective action?

Which of the following is not necessary to include in a HACCP plan?

Which of the following is not an example of a critical limit?

Which of the following is not one of the seven HACCP principles?

Checking the internal temperature of a pork roast may be an example of which HACCP principle?

Which of the following would not be a part of a hazard analysis in the HAACP system?

A CCP is a step where

Which statement best describes a CCP?

HACCP focuses on

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?