question

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 HACCP principle?

answer

Monitoring

question

The temperature of a pot of beef stew is checked during the 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?

answer

Corrective Action

question

A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?

answer

Storage

question

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 F (49 C), which did not meet the operation's 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 within 2 hours. Which was the corrective action?

answer

Reheating the soup

question

What is the purpose of a food safety management system?

answer

Identify and control possible hazards throughout the flow of food

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question

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

answer

Verification

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question

What is the first step in developing a HACCP plan?

answer

Conduct a hazard analysis

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question

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

answer

Variance from the regulatory authority

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Chapter 10 Food Safety Management Systems – Flashcards

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