Free ServSafe Food Safety Management Systems Questions and Answers 1

Question 1

What is the primary purpose of a food safety management system like HACCP?

Accepted Answer

To identify and control possible hazards throughout the flow of food

Answer

To document recipes and cooking procedures

Answer

To respond to customer complaints about food quality

Answer

To reduce food costs and minimize waste

Question 2

A manager notices a food handler has not been washing their hands correctly and retrains them. This is an example of:

Accepted Answer

Active managerial control

Answer

A critical control point

Answer

A standard operating procedure (SOP)

Answer

Hazard analysis

Question 3

Which of the following is the first step when implementing a Hazard Analysis Critical Control Point (HACCP) plan?

Accepted Answer

Conduct a hazard analysis

Answer

Establish critical limits

Answer

Establish monitoring procedures

Answer

Determine critical control points (CCPs)

Question 4

In a HACCP plan, cooking a chicken breast to 165°F is an example of which principle?

Accepted Answer

Establishing critical limits

Answer

Verification

Answer

Monitoring

Answer

Record keeping

Question 5

A food handler checks the temperature of chili in a steam table and finds it is 125°F. The chili is immediately reheated to 165°F. This action is an example of a:

Accepted Answer

Corrective action

Answer

Hazard analysis

Answer

Verification procedure

Answer

Monitoring procedure

Question 6

Which of these is a key component of active managerial control?

Accepted Answer

Creating policies that require food handlers to report illnesses

Answer

Purchasing food from the cheapest available supplier

Answer

Waiting for a health inspection to identify problems

Answer

Relying solely on customer feedback for food safety