Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

ServSafe > Food Safety Management Systems > Flashcards

Food Safety Management Systems Flashcards

1
Q

What are the 5 most common risk factors for foodborne illness?

A
  1. Purchasing food form unsafe sources
  2. Failing to cook food correctly
  3. Holding food at incorrect temperatures
  4. Using contaminate equipment
  5. Practicing poor personal hygiene
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is HACCP?

A 
Hazardous
Analysis
Critical 
Control 
Point
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the 7 principles of HACCP?

A
  1. Conduct a hazard analysis
  2. Determine critical control points (CCPs)
  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.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What does CCPs mean?

A

Critical
Control
Points

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Identify the HACCP principle defined by each statement. Write the number of the principle in the space provided.
A _ Checking to see if critical limits are being met
B _ Keep HACCP plan documents
C _ Assessing rises within the flow of food
D _ Specific places in the flow of food where a hazard can be prevented, eliminated or reduced to a safe level.
E _ Predetermined step taken when a critical limit is not met
F _ Minimum or maximum boundaries that must be met to prevent a hazard.
G _ Determining if the HACCP plan is working as intended.
1. Hazard analysis
2. Critical control points
3. Critical limits
4. Monitoring
5. Corrective Action
6. Verification
7. Record keeping and documentation

A 
A _ (4 Monitoring)Checking to see if critical limits are being met
B _ (7 Record Keeping) Keep HACCP plan documents
C _ (1 Hazard Analysis) Assessing risks within the flow of food
D _ (2 Critical Control Points) Specific places in the flow of food where a hazard can be prevented, eliminated or reduced to a safe level.
E _ (5 Corrective Action) Predetermined step taken when a critical limit is not met
F _ (3 Critical Limits) Minimum or maximum boundaries that must be met to prevent a hazard.
G _ (6 Verification) Determining if the HACCP plan is working as intended.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q 
The temperature of a roast is checked to see if it has met its critical control limit of 145 for 4 minutes. This is an example of which HACCP principle?
A. Verification
B. Monitoring
C. Record keeping
D. Hazard analysis
A

B. Monitoring

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q 
The temperature of a pot of beef stew is checked during holding.  The stew has not met the critical limit and is thrown out according to house policy.  Throwing out the stew is an example of which HACCP principle?
A. Monitoring
B. Verification
C. Hazard analysis
D. Corrective action
A

D. Corrective action

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q 
The deli serves cold sandwiches in a self serve display.  Which step in the flow of food would be a critical control point?
A. Storage
B. Cooling
C. Cooking
D. Reheating
A

A. Storage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q 
What is the first step in developing a HACCP plan?
A. Identify corrective actions
B. Conduct a hazardous analysis
C. Establish monitoring procedures
D. Determine CCP
A

B. Conduct a hazardous analysis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the purpose of a food safety management system?
A. Keep all the areas 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.

A

C. Identify and control possible hazards throughout the flow of food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q 
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
A

B. Verification

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q 
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, which did not meet the operations critical limit of 135.  The chef recorded the temperature in the log and reheated the soup to 165 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
A

A. Reheating the soup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

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

A

D. Variance from the local regulatory authority

How well did you know this?
1
Not at all
2
3
4
5
Perfectly

ServSafe (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions