Servsafe ch10/11

What is the 5th HACCP principle?

• conduct a hazard analysis

• identify corrective actions

• establish critical limits

• establish monitoring procedures

What are the 6th and 7th HACCP principles used for?

• to identify and evaluate hazards

• establish ways for controlling hazards

• help to maintain the HACCP plan and its effectiveness

Ethan, Abigail, and Samuel are working on a project to improve food safety. They need to identify the point in the process where hazards can be prevented, eliminated, or reduced to safe levels. What is this point called?

• critical control points

• an HACCP plan

• a food safety management program

• an imminent health hazard

A walk-in cooler have a lighting intensity of __Foot candles

• 10

• 20

• 30

• 50

What is the purpose of conducting a hazard analysis?

• To identify potential hazards and assess risks

• To ignore potential hazards and increase risks

• To create new hazards and increase risks

• To assess potential hazards and ignore risks

What is it called when high water use in one area creates a vacuum in the plumbing that sucks contaminates back into the water supply?

• Backflow

• Backsiphonage

• Air Gap

• Vacuum breaker

How high should tabletop equipment with legs be off of the floor

• 4 inches

• 6 inches

• 2 inches

• 8 inches

What is it called when contaminates flow back into a clean water supply through crossconnection

• Backflow

• Backsiphonage

What is the purpose of an air gap

• to prevent backflow

• to prevent backsiphonage

• to make sure the sink is not touching the floor

• it looks cool

What is the purpose of a vacuum breaker?

• to prevent backflow

• to prevent backsiphonage

• to increase water preassure

• to decrease water preassure