Ch 8 Test Circle the best answer to each question

The temperature of a roast is checked to see if it has met its critical limit of 145 F. for 4 min. This is an example of which HACCP principle?
Verification
Monitoring
Record keeping
Hazard analysis

2. 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?
Monitoring
Verification
Hazard analysis
Corrective action

3. The deli serves cold sandwiches in a self serve display. Which step in the flow of food would be a critical control point?
Storage
Cooling
Cooking
Reheating

4. What is the first step in developing a HACCP plan?
Identify corrective actions
Conduct a hazard analysis.
Establish monitoring procedures.
Determine critical control points

5. What is the purpose of a food safety management system?
Keep all areas of the facility clean and pest free
Identify, tag, and repair faulty equipment within the facility
Identify and control possible hazards throughout the fowo of food
Document and use the correct methods of purchasing and receiving food

6. Reviewing Temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
Monitoring
Verification
Hazard Analysis
Record Keeping

7. 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., which did not meet the operations critical limit of 135 F. The chef recorded the temperature in the log and reheated the soup to 165 F. for 15 sec. Which was the corrective action?
Reheating the soup
Checking the critical limit
Sanitizing the thermometer probe
Recording the temperature in the log

8. What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
Food Safety certificate
Crisis management plan
Master cleaning schedule
Variance from the local regulatory authority