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Question 1 of 10
1. Question
What is the first phase in the HACCO plan’s development?
Correct
The first step in designing a HACCO plan is to perform a hazard analysis.
Incorrect
The first step in designing a HACCO plan is to perform a hazard analysis.
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Question 2 of 10
2. Question
What is the function of a framework for managing food safety?
Correct
The aim of a food safety management system is to recognize and monitor potential hazards in the flow of food.
Incorrect
The aim of a food safety management system is to recognize and monitor potential hazards in the flow of food.
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Question 3 of 10
3. Question
Examining temperature logs and other records to ensure that the HACCP plan works as planned is an example of the HACCP principle?
Correct
An example of the HACCP theory of verification is checking temperature logs and other documents to ensure that the HACCP plan works as expected.
Incorrect
An example of the HACCP theory of verification is checking temperature logs and other documents to ensure that the HACCP plan works as expected.
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Question 4 of 10
4. Question
A thermometer probe was sanitized by a chef and then tested the temperature of the minestrone soup in a hot holding unit. The temperature was 120 °F (49 °C), which did not reach the activity’s critical limit of 135 °F (57 °C). The cook reported the temperature in the log and heated the soup for 15 seconds to 165 ° F (74 ° C). What was the corrective action?
Correct
A chef sanitized the thermometer probe and then tested the temperature of a hot holding device holding minestrone soup. The temperature was 120°F (49°C), which did not meet the critical limit of 135°F (57°C) for the activity. The cook reported the temperature in the log and reheated the soup for 15 seconds to 165 ° F (74 ° C). The corrective action reheats the soup.
Incorrect
A chef sanitized the thermometer probe and then tested the temperature of a hot holding device holding minestrone soup. The temperature was 120°F (49°C), which did not meet the critical limit of 135°F (57°C) for the activity. The cook reported the temperature in the log and reheated the soup for 15 seconds to 165 ° F (74 ° C). The corrective action reheats the soup.
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Question 5 of 10
5. Question
Before processing food this way, what does an activity that wants to smoke food as a form of preservation need to have?
Correct
Before processing food this way, an activity that wants to smoke food as a form of preservation needs to have a variance from the local regulatory authority.
Incorrect
Before processing food this way, an activity that wants to smoke food as a form of preservation needs to have a variance from the local regulatory authority.
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Question 6 of 10
6. Question
When choosing flooring, wall, and ceiling materials, what are the most significant food safety features to look for?
Correct
Smooth and robust are the most significant food safety qualities to look for when choosing flooring, wall, and ceiling materials.
Incorrect
Smooth and robust are the most significant food safety qualities to look for when choosing flooring, wall, and ceiling materials.
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Question 7 of 10
7. Question
What organization develops federal standards for equipment for foodservice?
Correct
The NSF organization sets national foodservice equipment requirements
Incorrect
The NSF organization sets national foodservice equipment requirements
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Question 8 of 10
8. Question
The area between the base of the equipment and the base of the equipment and the tabletop when installing tabletop equipment on the legs. the tabletop must be at least between
Correct
The area between the base of the equipment and the base of the equipment and the tabletop when installing tabletop equipment on the legs. the tabletop must be at least between 4 inches (10cm)
Incorrect
The area between the base of the equipment and the base of the equipment and the tabletop when installing tabletop equipment on the legs. the tabletop must be at least between 4 inches (10cm)
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Question 9 of 10
9. Question
What other system setting information should be reported on dishwashing machines, in addition to information on chemical concentration and water temperature?
Correct
Water pressure should be posted on dishwashing machines, in addition to information on chemical concentration and water temperature.
Incorrect
Water pressure should be posted on dishwashing machines, in addition to information on chemical concentration and water temperature.
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Question 10 of 10
10. Question
Signage posted at a handwashing station must provide a note to workers to
Correct
A reminder to workers to wash hands before returning to work must be included in the signage displayed at a handwashing station.
Incorrect
A reminder to workers to wash hands before returning to work must be included in the signage displayed at a handwashing station.