Servsafe Practice Exam Part 7

 Question 70 1 out of 1 points In the process of developing a HAACP plan for your establishment, you have discovered the points in the flow of food that are essential to eliminate, reduce, or prevent a food safety hazard. What is the next step? Selected Answer: b. Answers: a. Establishing critical limits Conducting a hazard analysis b. Establishing critical limits c. Establishing procedures for record keeping and documentation d. Identifying corrective actions  Question 71 1 out of 1 points A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? Selected Answer: a. Answers: a. Storage Storage b. Reheati ng c. Cooking d. Cooling  Question 72 1 out of 1 points The temperature of a roast is checked to see if it has met its critical limit of 145 degrees f for 4 minutes. This is an example of which HACCP principle? Selected Answer: a. Answers: a. Monitoring Monitoring b. Record keeping c. Verification d. Hazard analysis  Question 73 1 out of 1 points Which is the first step when implementing a HACCP plan? Selected Answer: d. Answers: a. Identify hazards to food. Verify that the program works. b. Monitor the flow of food. c. Establish critical limits. d. Identify hazards to food.  Question 74 1 out of 1 points The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle? Selected Answer: b. Answers: a. Corrective action Verification b. Corrective action c. Monitoring d. Hazard analysis  Question 75 1 out of 1 points What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination? Selected a. Answer: 14 inches Answers: a. 14 inches b. 8 inches c. 10 inches d. 12 inches  Question 76 1 out of 1 points Which is a way to prevent contamination of hot food on display in a selfserve buffet? Selected Answer: a. Answers: a. Providing fresh plates for return visits by customers Providing fresh plates for return visits by customers b. Assigning employees to follow customers through the buffet. c. Providing a handwashing sink for customers. d. Posting strongly worded signs about inappropriate customer behavior.  Question 77 1 out of 1 points Chafing dishes and steam tables are examples of Selected Answer: d. Answers: a. Hot-holding equipment Mobile units b. Temporary units c. Convection ovens d. Hot-holding equipment  Question 78 1 out of 1 points Hot food is being delivered to a banquet. What is the lowest temperature at which it should be received? Selected Answer: a. Answers: a. 135 F. 135 F. b. 145 F. c. 125 F. d. 115 F.  Question 79 1 out of 1 points Which procedure would help protect food from contamination by food handlers and customers? Selected Answer: d. Answers: a. Installing sneeze guards above the salad bar. Mopping floors every 4 hours. b. Replacing cloth hand towels in the restrooms at least once an hour. c. Freezing food that has been held for more than 4 hours. d. Installing sneeze guards above the salad bar.  Question 80 1 out of 1 points To prevent time-temperature abuse when transporting food, which practice should a food handler follow? Selected Answer: c. Answers: a. Transport hot TCS food in an insulated food container at 135 F. or higher. Transport cold TCS food in an ice chest that maintains a temperature of 45 F. b. Stack all hot TCS food items together in a sturdy cardboard box. c. Transport hot TCS food in an insulated food container at 135 F. or higher. d. Load the delivery truck with cold TCS items first and hot items last.