Hazard Analysis Critical Control Point

What is the purpose of a food safety management system?

Identify and control hazards throughout the flow of food.

Active managerial control is proactive rather than reactive, what does that mean?

You must anticipate risks and plan for them.

studbud

Chapter 8 Servsafe

20 termsStudBud Administration741 plays

Food Safety and Management Systems

Flashcards20 cardsFPractice quizPHost liveL

Questions 20

Answers

1
HACCP is based on identifying chemical or physical hazards, what is the last one?
personal
practical
elimination
biological
2
A food safety management system is procedures intended to prevent foodborne illness?
DK
true
false
I don't care
3
SOP's stands for
standard operating programs
standard operating points
standard operating plans
standard operating procedures
4
Any salad that is above 41*F must be?
thrown out
left in the cooler to be sold
mixed in with other fresh fruit
5
Who's responsibility is it to actively control risk factors for foodborne illness?
wait staff
manager
dishwasher
owner
6
HACCP plan is based on how many principles?
6
5
7
8
7
What does CCPs stand for?
Critical Control Plans
Critical Control Programs
Critical Control Points
8
What comes next in the flow of food after receiving?
storing
serving
preparing
cooking
9
How many common risk factors are there for foodborne illness
5
7
6
4
10
Prepping without cooking
salads
Soup
Hamburgers
tacos
11
A foodborne illness from fresh produce can take as long as how many weeks to emerge?
10 weeks
5 weeks
16 weeks
2 weeks
12
HACCP stands for?
Hazard Analysis Critical Center Points
Hazard and Cheap Chillin Places
Hazard Analysis Critical Control Point
Hazard Analysis Critical Creating Point
13
What is the purpose of a food safety management system?
Tag and repair faulty equipment.
Keep all areas clean and pest free.
Identify and control hazards throughout the flow of food.
The correct method for purchasing and receiving food.
14
FDA stands for?
Food Does Abodygood
Food and Drug Administration
Food and Drug Amission
Food Delay America
15
At the Fruit Basket the internal temperature of the salads must be?
50 F
30 F
27 F
41 F
16
Enrico's chicken breast should have a minimum internal temperature of?
155 F
145 F
185 F
165 F
17
Which one of these is NOT a FDA health intervention?
Controlling hands as a vehicle of contamination
Demonstration of knowledge
Price control
Staff health control
18
Active managerial control is proactive rather than reactive, what does that mean?
Tell someone else to deal with the problem.
You must anticipate risks and plan for them.
Act as if you don't know what to do.
19
Which one is not a program operation need?
Personal hygiene
Unhappy customer's
Pest-control
Cleaning and sanitation
20
What is a manager's nightmare?
a hateful owner
employee's who steal
slow night
foodborne-illness outbreak

Chapter 8 Servsafe Flashcards | StudBud