Servsafe- Ch. 10
which of the following is NOT a common risk factor responsible for foodborne illness
purchasing food from safe sources
in what order must an operation creating a HACCP plan consider the following seven principles
1. conduct a hazard analysis 2. determine critical control points 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works 7. establish procedures for record keeping and documentation
a critical control point is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels
true
active managerial control focuses on managing the risk factors for foodborne illness
true
if cooking ground beef patties is a critical control point in an operation, then an appropriate critical limit Is to make sure the internal temperature of the ground beef patties reaches 155 for 15 seconds
true
purchasing fish directly from local fisheries is considered a risk in an active managerial control system
true
the purpose of a food safety management system is to prevent foodborne illness
true
