SS Ch 10 Test

Front

Three Components of Active Managerial Control include.....

Back

Identifying risks, corrective action, and training

Front

The Purpose of a Food Safety Management system is to

Back

prevent food borne illness by controlling risks and hazards

Front

A pest control program is an example of a(n)...

Back

food safety management program/system

Front

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?

Back

monitoring

Front

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

Back

corrective action

Front

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

Back

verification

Front

A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?

Back

storage

Front

What is the first step in developing a HACCP Plan?

Back

Conduct a hazard analysis

Front

What was the corrective action taken by the chef after finding the minestrone soup temperature at 120F, below the critical limit of 135F?

Back

Reheating the soup

Front

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

Back

A variance from the regulatory authority