ServSafe Quiz 8: Food Safety Management Systems Already Passed

ServSafe Quiz 8: Food Safety Management Systems Already Passed True or false: Active managerial control focuses on managing the risk factors for foodborne illness. True The purpose of a food safety management system is to prevent foodborne illness. True True or false: A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels. True True or false: If cooking ground-beef patties reaches 155 F for 15 seconds True What does the acronym HACCP stand for? Hazard Analysis Critical Control Point List the 5 common risk factors responsible for foodborne illness. 1) Purchasing food from unsafe sources 2) Failing to cook food adequately 3) Using contaminated equipment 4) Holding food at incorrect temperatures 5) Practicing poor personal hygiene List three procedures that required a HACCP plan. 1) Smoking food as a method of preserving food 2) Using food additives or adding components, such as vinegar, to preserve or alter food so it no longer requires time and temperature control for safety. 3) Curing food 4) Custom-processing animals 5) Packaging food using reduced-oxygen packaging (ROP) methods. 6) Treating (e.g. pasteurizing) juice on-site and packaging it for later sale 7) Sprouting seeds or beans. What does ROP stand for? Reduced Oxygen Packaging