Servsafe Ch.8 Food Management Systems: HACCP

Your operation should have which of the following food safety programs? Select all that apply

• Food safety training program

• Standard operating procedures

• Personal hygiene program

• Cleaning and sanitation program

• Facility design and equipment maintenance program

A food safety management system is a group of practices and procedures intended to:

• Make sure your operation is financially successful

• Prevent foodborne illnesses

• Keep people from bringing pets into restaurants

• None of the above

True or False: It is the operation manager's responsibility to actively control the five common risk factors for foodborne illnesses.

• True

• False

True or False: You need some sort of documentation proving that you explained to your staff that they must report if they have had any sick symptoms.

• True

• False

True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.

• True

• False

HACCP stands for

• Hazard Analysis Critical Control Position

• Hazard Analysis Condition Control Position

• Hazard Analysis Condition Control Point

• Hazard Analysis Critical Control Point

Which of the following is the first HACCP principle?

• Identify corrective actions

• Conduct a hazard analysis

• Verify that the system works

• Determine critical control points

Which of the following is the last HACCP principle?

• Establish critical limits

• Identify corrective actions

• Establish procedures for record keeping and documentation

• Establish monitoring procedures

The temperature of chicken is checked to see if it has met its critical limit of 165 degrees for 15 seconds. This is an example of which HACCP principle?

• Verification

• Record Keeping

• Monitoring

• Hazard Analysis

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?

• Corrective Action

• Verification

• Hazard Analysis

• Monitoring