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Klink Ch 10 ServSafe 8th ed.
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While creating a HACCP plan, an operation determines that porkchops should be cooked for 17 minutes on the grill to rea
 
Check the temperature of each pork chop with a thermocouple thermometer.
 
Record the temperature of each porkchop and review logs daily.
 
Clean and inspect the grill at regular intervals.
 
Stop cooking a porkchop if it doesn’t reach 145°F (63°C) after 18 minutes.
A personal hygiene program, food safety training, and standard operating procedures are components of a
 
food safety management system.
 
HACCP plan.
 
workplace security program.
 
public health intervention.
Which HACCP principle is intended to help an operation maintain a HACCP plan and verify its effectiveness?
 
Establish procedures for record keeping and documentation.
 
Conduct a hazard analysis.
 
Determine critical control points.
 
Identify corrective actions.
What information would be relevant to include in a foodborne illness incident report?
 
When and where the customer sought medical attention
 
Whether the guest has any food intolerances
 
Whether the guest consumed any alcohol
 
Contact information of the other guests in the party
A group of practices and procedures intended to prevent foodborne illness is called
 
a food safety management system.
 
a HACCP plan.
 
active managerial control.
 
corrective action.
If an imminent health hazard has occurred and there is a significant risk to food safety, service must be stopped and
 
the regulatory authority must be notified.
 
the public must be notified.
 
contaminated food must be cooked quickly.
 
food in packaging that is not intact must be used immediately.
When should an imminent health hazard be corrected?
 
Immediately
 
Within 24 hours
 
Within 48 hours
 
Within 30 days
An imminent health hazard, such as a water supply interruption, requires immediate correction or
 
closure of the operation.
 
a HACCP plan.
 
evaluation of the situation.
 
normal operating procedures.
In the event of an imminent health hazard, such as a water supply interruption, the operation must
 
notify the regulatory authority.
 
execute a HACCP plan.
 
reduce the hours of operation.
 
maintain normal operating procedures.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
 
Contact the local regulatory authority before use.
 
Use the water for everything except dishwashing.
 
Boil the water for one minute before use.
 
Use the water for everything except handwashing.
What should a manager do if the regulatory authority confirms their operation is the source of a foodborne illness outbr
 
Provide the regulatory authority with all appropriate documentation.
 
Deny accountability and seek legal counsel.
 
Throw out all product suspected in the incident.
 
Hire a third-party laboratory to conduct a private investigation.
What should a manager do after receiving multiple complaints of foodborne illness?
 
Contact the regulatory authority to assist.
 
Speak with their lawyer or legal team immediately.
 
Admit responsibility to all guests who call to report.
 
Throw out all product suspected in the incident.
A guest calls a restaurant and reports a foodborne illness that they believe came from eating at the establishment. Wha
 
Complete a foodborne illness incident report.
 
Avoid expressing concern.
 
Admit responsibility if they think they customer is correct.
 
Disregard the complaint until there are more facts.
What should be done when responding to a crisis?
 
Work with the media.
 
Deny any accountability.
 
Rely on the media to relay facts.
 
Respond to media questions rather than take control.
What three phases must a crisis management program focus on?
 
Preparation, Response, Recovery
 
Monitoring, Response, Prevention
 
Prevention, Response, Corrective Action
 
Hazard Analysis, Corrective Action, Monitoring
What does a crisis management program need to be successful?
 
A written plan
 
Corrective actions
 
Hired consultants
 
Extensive food safety knowledge
What is the purpose of a food safety management system?
 
To prevent foodborne illness by controlling the hazards throughout the flow
 
To teach employees to recognize the signs of foodborne illness
 
To identify and address critical control points (CCPs) in the operation
 
To prepare for an imminent health hazard
Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
 
Controlling hands as a vehicle of contamination
 
Keeping detailed supplier records
 
Developing standard operating procedures
 
Conducting annual equipment checks
How can a manager determine if a HACCP plan is working?
 
Monitoring charts indicate hazards are being prevented
 
Higher guest check averages
 
Fewer products rejected during receiving
 
Improvement in health inspection scores
The temperature of a beef roast is periodically checked to see if it has finished cooking. Each time it is determined t
 
Placing the roast back into the oven
 
Physically checking the temperature of the roast
 
Having a target temperature of 145°F (63°C)
 
Periodically monitoring the temperature of the roast
Which is an example of a critical control point (CCP)?
 
Required minimum internal cooking temperatures
 
Washing hands before preparing food
 
Using color-coded cutting boards
 
Cleaning and sanitizing surfaces correctly
What is a critical control point (CCP)?
 
A point in the process where a hazard can be prevented, eliminated, or redu
 
A step that must be taken when a critical limit has not been met
 
An evaluation that determines whether the HACCP plan is working as intended
 
A minimum or maximum limit which must be met to prevent or eliminate a haza
What is the purpose of a HACCP program?
 
Preventing, eliminating, or reducing hazards to food
 
Preventing any hazards to food from occurring
 
Eliminating all hazards in food
 
Ensuring that all hazards never occur in food
A pest-control program is an example of a(n)
 
food safety program.
 
HACCP program.
 
workplace safety program.
 
active managerial control program.
Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
 
Implementing consumer advisories
 
Noting allergens on menus
 
Reviewing of construction plans
 
Providing variances for special processes
What is one way that managers can show they know how to keep food safe?
 
Become certified in food safety.
 
Check cooking temperatures.
 
Monitor employee behaviors.
 
Conduct self-inspections.
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures.
 
Management oversight
 
Corrective action
 
Re-evaluation
 
Identify risks
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is
 
Corrective action
 
Identifying risks
 
Monitoring
 
Re-evaluation
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
 
active managerial control.
 
hazard analysis critical control point (HACCP).
 
quality control and assurance.
 
food safety management.
Three components of active managerial control include identifying risks, training, and
 
corrective action.
 
creating specifications.
 
creating purchase orders.
 
recordkeeping.
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