chapter 7 practice test
a food safety management system is a group of ___ for preventing food borne illness: a. procedures & practice b. management activities c. customers activities d. measurements and graphs
a
a hazard analysis critical control point (HACCP) system focuses on: a. reducing risks by analyzing hazards and identifying ways to control those hazards in an ongoing food safety program. b. increasing food safety and costumer satisfaction by controlling critical analysis of potentially hazardous foods c. increasing worker safety by controlling equipment hazards d. the first seven steps in a 12-step program for certified food protection managers
a
a step in the process where control must be applied in order to prevent or eliminate a hazard, or reduce it to an acceptable level, is called a: a. critical control point b. control point c. hazard point d. critical action point
a
every CCP must have: a. a critical limit establishment b. two or more hazards to control c. temperature control for safety d. health department approval
a
identify the HACCP principle defined by the statement: keep HACCP plan documents a. record keeping & documentation b. corrective action c. verification d. critical control points
a
identify the HACCP principle defined by this statement: predetermined step taken when a critical limit is not met a. corrective action b. monitoring c. verification d. hazard analysis
a
which of the following processes that require a HACCP plan?(select all that apply) a. smoking food as a method of preserving food b. sprouting seeds or beans c. packaging food using reduced-oxygen packaging (ROP) methods d. using food additives or adding components
a, b, c, d, all correct
which of the following common risk factors responsible for food borne illness? (select all that apply) a. purchasing food from unsafe sources b. failing to cook food adequately c. holding food at incorrect temperatures d. using contaminated equipment e. practicing poor personal hygiene
a, b, c, d, e, all correct
in what order must an operation creating a HACCP plan consider the following seven principles? a. conduct a hazard analysis b. determine critical control points (CCPs) c. establish critical limits d. establish monitoring procedures e. identify corrective actions f. verify that the system works g. establish procedures for record keeping and documentation
a, b, c, d, e, f, g
HACCP plan validation: a. compares your HACCP plan to that of similar organizations b. documents that your plan will control hazards c. requires filing your plan with the local health department d. documents that your organization is using the HACCP plan correctly
b
a cook discovers a large container or rice in the walk-in cooler is at 54 F (12 C). the rice was cooked the previous evening and has been in the walk-in cooler for at least 12 hours. No temperature was recorded when the rice went into the cooler. If the critical control point for this product is to rapidly cool it, and the critical limit states that it must be cooled from 140 F (60C) to 41 F (5 C) in less than six hours, the corrective action in this case would be to: a. rapidly reheat the rice to 165 F (74 C) and separate the product into smaller containers to cool it back down quicker. b. throw the rice out and retrain the employees involved in cooling practices, time/temperature abuse, and temperature monitoring. c. rapidly reheat the rice to 165 F (74 C) and serve immediately d. check to make sure the walk-in cooler is working properly
b
identify the HACCP principle defined by the statement: assessing risks within the flow of food. a. record keeping and documentation b. hazard analysis c. critical control points d. monitoring
b
what is the first step in developing a HACCP plan? a. identify corrective actions b. conduct a hazard analysis c. establish monitoring procedures d. determine critical control points
b
what is the third step in active managerial control? a. file the documentation in case of a crisis b. monitor the policies and procedures c. revise the policies and procedures d. determine staffing needs
b
an operation that wants to smoke food as a method of preservation must have a ____ a. record keeping b. hazard analysis c. HACCP plan d. recipe management plan
c
identify the HACCP principle defined by this statement.: minimum or maximum boundaries that must be met to prevent a hazard a. hazard analysis b. corrective action c. critical limits d. monitoring
c
which of the following is NOT one of the seven principles of HACCP? a. determine the critical control points b. establish critical limits c. establish supplier specifications d. establish a record keeping system
c
corrective actions must: a. stop the food preparation process b. be handled by the manager c. be reported to the health department c. be pre-planned actions
d
identify the HACCP principle defined by each statement: checking to see if critical limits are being met a. hazard analysis b. critical control points c. critical limits d. monitoring
d
identify the HACCP principle defined by the statement: specific place in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level a. record keeping and documentation b. corrective action c. verification d. critical control points
d
identify the HACCP principle defined by this statement: determining if the HACCP plan is working us intended a. critical control points b. corrective action c. monitoring d. verification
d
the temperature of a roast is checked to see if it has met its critical limit of 145 F for 4 minutes. this is an example of which HACCP principle? a. verification b. record analysis c. hazard analysis d. monitoring
d
which is an example of when a HACCP plan is required? a. serving raw oysters from a display tank b. serving wild game with cream sauce c. serving chili made from a family recipe d. serving smoked meat on a metal platter
d
which of the following is a critical control point for a food establishment serving hamburgers? a. storage of dry goods b. explaining menu items to customers c. making 4 oz hamburger patties d. cooking hamburger patties to an internal temperature of 155 F (68 C) for 17 seconds
d
which of the following is considered a type of hazard when conducting a hazard analysis? a. end-user hazard b. cooking hazard c. process hazard d. chemical hazard
d
T/F: a critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels
true
T/F: active managerial control focuses on managing the risk factors for food borne illness
true
T/F: if cooking ground beef patties is a critical control point (CCP) in an operation, then an appropriate critical limit is to make sure the internal temperature of the ground- beef patties reaches 155 F (68 C) for 15 seconds
true
T/F: the purpose of a food safety management system is to prevent food borne illness
true