Chapter 8- Study Questions

Question 0

The temperature of a roast is checked to see if it has met its critical limit of 145°f (63°c) for 4 minutes. This is an example of which HACCAP plan?A)Hazard analysis
B) Monitoring
C) Verification
D) Record keeping

Answer 0

B- Monitoring

Question 1

The temperature of a pot of beef stew is checked during holding. This stew has not met the critical limit and is thrown out according to house policy.
A) monitoring 
B) verification 
C) hazard analysis 
D) corrective action

Answer 1

D- Corrective action

Question 2

The deli serves cold sandwiches in a self-service display. Which step in the flow of food would be critical control point? 
A) Storage
B) Cooling
C) Cooking
D) Regeating

Answer 2

A- Storage

Question 3

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

Answer 3

B- Conduct a hazard analysis

Question 4

What is the purpose of a food safety management system?
A) Keep all areas of the facility clean and pest free
B) Identify, tag, and repair faulty equipment within the facility
C) Identify and control possible hazards throughout the flow of food
D) Document and use the correct methods for purchasing and receiving food

Answer 4

C- identify and control possible hazards throughout the flow of food

Question 5

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
A) Monitoring
B) Verification 
C) Hazard analysis
D) Record keeping

Answer 5

B- Verification

Question 6

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120° (49°c), which did not meet the operations critical limit of 135°F (57°c). The chef recorded the temperature in the log and reheated the soup to 165°F (74°c) for 15 seconds. Which was the corrective action? 
A) Reheating the soup
B) Checking the critical limit
C) Sanitizing the thermometer probe
D) recording the temperature in the log

Answer 6

A- Reheating the soup

Question 7

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
A) Food safety certificate
B) Crisis-management plan
C) Master cleaning schedule
D) Variance from the local regulatory authority

Answer 7

D- Variance from the local regulatory authority