ServSafe Certification Food Safety Management Systems 3

Question 1

A food safety audit reveals that a cook is not recording cooking temperatures in the log. Which HACCP principle is being violated?

Accepted Answer

Monitoring

Answer

Monitoring involves observing and recording measurements at CCPs to ensure critical limits are being met consistently.

Question 2

Which of the following is a chemical hazard that a food safety management system must control?

Accepted Answer

Cleaning solution residue left on food contact surfaces

Answer

Chemical hazards include cleaning agents, sanitizers, and pesticides that can contaminate food if not properly controlled.

Question 3

An operation uses a flow diagram as part of its HACCP plan. What is the main purpose of this tool?

Accepted Answer

To map each step in the food production process for hazard analysis

Answer

A flow diagram illustrates each step of food handling from receiving to service, helping identify where hazards may occur.

Question 4

Which of the following scenarios requires an immediate corrective action under a HACCP plan?

Accepted Answer

A roast is removed from the oven at 140°F instead of the required 145°F

Answer

A cooking temperature below the critical limit means the food may be unsafe and requires immediate corrective action.

Question 5

In food safety management, a 'physical hazard' would include:

Accepted Answer

A staple found in a customer's salad

Answer

Physical hazards are foreign objects like metal, glass, bones, or staples that can cause injury if consumed.

ServSafe Practice Test