Chapter 10-15 Review

Front

What is the purpose of a food safety management system?

Back

To actively control risks and hazards throughout the flow of food

Front

Which issue is one of the five common risk factors for foodborne illness?

Back

Equipment that is contaminated

Front

What is true about HACCP?

Back

It must be based on a written plan.

Front

The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?

Back

Corrective action

Front

Which of the following actions is an example of an FDA Public Health Intervention for controlling the common risk factors for foodborne illness?
Properly cleaning the facility,
Wearing single-use gloves when handling ready to eat food,
Keeping dumpster lids closed when not in use,
Handing out plates to customers in self-service areas

Back

Wearing single-use gloves when handling ready to eat food

Front

Which should you do when a customer calls to complain about a foodborne illness he says was caused by your establishment?

Back

Call the health department

Front

Which of the following situations poses an imminent health hazard? A small spill in the kitchen, A broken light bulb in the dining area, A power outage affecting refrigeration, A missing sign in the restroom

Back

A power outage affecting refrigeration

Front

Which of the following is not considered an imminent health hazard? Fire, Power outage, Deep cleaning, Flood

Back

Deep cleaning

Front

The time to prepare for a crisis is __________.

Back

Before one happens

Front

What is the first step in developing a HACCP plan?

Back

Conduct a hazard analysis