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Klink Ch 10 ServSafe 8th ed.

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