SS Ch 10 Test

SS Ch 10 Test

Assessment

Flashcard

Other

9th - 12th Grade

Practice Problem

Hard

Created by

Wayground Content

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22 questions

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1.

FLASHCARD QUESTION

Front

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

Back

Identifying risks, corrective action, and training

2.

FLASHCARD QUESTION

Front

The Purpose of a Food Safety Management system is to

Back

prevent food borne illness by controlling risks and hazards

3.

FLASHCARD QUESTION

Front

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

Back

food safety management program/system

4.

FLASHCARD QUESTION

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

5.

FLASHCARD QUESTION

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

6.

FLASHCARD QUESTION

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

7.

FLASHCARD QUESTION

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

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