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ServSafe Chapter 8
ServSafe Chapter 8 Study Guide
| Question | Answer |
|---|---|
| What does H.A.C.C.P. stand for? | Hazard Analysis Critical Control Point |
| What is it meant to do? | Keep food safe to consume. |
| What is the first principle? | Conduct a hazard analysis. |
| What is the purpose of conducting a hazard analysis? | To identify any hazards that can affect food safety. |
| Give an example of a hazard when getting a delivery of dairy products. | Answers will vary... Products will sit in the TDZ for an extended period. |
| What is the second principle? | To determine the Critical Control Points. |
| Why do you want to determine the Critical Control Points? | To determine where hazards can be prevented, eliminated, or reduced to safe levels. |
| Give an example of a Critical Control Point when receiving fresh meat. | Answers will vary...Where you store the fresh meats. |
| What is the third principle? | Establish Critical Limits. |
| What is the purpose of establishing Critical Limits? | These limits must be met to prevent, eliminate or reduce the hazard to a safe level. |
| Give an example of a Critical Limit when cooking chicken. | Answers will vary... Make sure the minimum internal temperature reaches 165* |
| What is the fourth principle? | Establish monitoring procedures. |
| Why do we need to have a monitoring procedure? | To make sure your Critical Limits have been met. |
| Give an example of the monitoring process when cooking ground beef. | Answers will vary... Make sure the minimum internal cooking temperature reaches 155*. |
| What is the fifth principle? | Identify corrective actions. |
| What is the purpose of having a Corrective Action? | If a Critical Limit isn't met, you must correct it to prevent, eliminate or reduce hazards to a safe level. |
| What would be a Corrective Action if the chicken you are cooking only is at 155* | Continue to cook until it reaches 165*. |
| What is the sixth principle? | Verify the system works. |
| Why do you need to verify? | To make sure your corrective action solved the issue. |
| What is the seventh principle? | Establish a Procedure for Record Keeping. |
| Why must this be done? | The records will be used as proof in the event someone gets ill. |
| Give an example of a Critical Control Point for cooking and storing chicken breasts. | Answers wil vary. Cooking, chilling, and storage. |
| Give an example of Establishing a Critical Limit when cooking chicken breast. | Answers will vary... cook chicken to an internal minimum of 165*. Cool chicken to 70* within 2 hours, cool chicken to 41* within 4 more hours, Store cooked chicken above raw meats. |
| Give an example of a Monitoring Process when cooking and storing chicken breasts. | Answers will vary... Check the internal temperature, Check the time and temp when cooling, make sure it is stored properly. |
| Give an example of the Corrective Actions you may take when cooking and storing chicken beasts. | Continue to cook chicken until it reaches a minimum internal temperature of 165*, Reheat the chicken to 165* if you haven't met the Critical Limits for cooling chicken, move the cooled chicken to the correct area in refrigerater. |
Created by:
mtsoxfan
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