ServSafe Quiz Test on Food Safety Management Systems (CH-8)

Active managerial control focuses on managing the risk factors for foodborne illness.

The purpose of a food safety management system is to prevent foodborne illness.

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

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.

Which of the following common risk factors responsible for foodborne illness? (select all that apply)

In what order must an operation creating a HACCP plan consider the following seven principles? (drag and move the position in the correct order)

Which if the following processes that require a HACCP plan? (select all that apply)

The temperature of a roast is checked to see if it has met its critical limit of 145f for 4 minutes. This is an example of which HACCP principle?

What is the first step in developing a HACCP plan?

 A food safety management system is a group of ________ for preventing foodborne illness

An operation that wants to smoke food as a method of preservation must have a____?

Which is an example of when a HACCP plan is required?

Identify the HACCP principle defined by each statement

Checking to see if critical limits are being met

Identify the HACCP principle defined by each statement

Keep HACCP plan documents

Identify the HACCP principle defined by each statement

Assessing risks within the flow of food

Identify the HACCP principle defined by each statement

Specific place in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level

Identify the HACCP principle defined by this statement

Predetermined step taken when a critical limit is not met

Identify the HACCP principle defined by this statement

Minimum or maximum boundaries that must be met to prevent a hazard

Identify the HACCP principle defined by this statement

Determining if the HACCP plan is working as intended

What is the third step in active managerial control?