ServSafe HACCP Principles 5

Question 1

Which operation requires a HACCP plan and a variance?

Accepted Answer

Curing food

Answer

Curing food requires a variance and a HACCP plan.

Question 2

Reduced oxygen packaging (ROP) of fish in a restaurant requires what?

Accepted Answer

A HACCP plan

Answer

ROP requires an approved HACCP plan.

Question 3

Which pathogen is a key concern with reduced oxygen packaging?

Accepted Answer

Clostridium botulinum

Answer

C. botulinum grows without oxygen and is a major ROP hazard.

Question 4

A kitchen cooks a pork roast. What is the minimum internal temperature for 4 minutes?

Accepted Answer

145°F

Answer

Roasts must reach 145°F for 4 minutes.

Question 5

Which temperature must food be reheated to for hot holding if it was previously cooked and cooled?

Accepted Answer

165°F for 15 seconds

Answer

TCS food reheated for hot holding must reach 165°F for 15 seconds within 2 hours.

ServSafe Certification Practice Practice Test