24. When should an imminent health hazard be corrected? b. Within 24 hours a. Immediately c. Within 48 hours d. Within 30 days Chapter 10: Food Safety Management Systems 25. If an imminen health hazard has occurred and there is a significant risk to food safety, service must be stopped and a. the regulatory authority must be notified. b. the public must be notified. c. contaminated food must be cooked quickly. d. food in packaging that is not intact must be used immediately. 26. A group of practices and procedures intended to prevent foodbome illness is called a. a HACCP plan. b. a food safety management system. c. active managerial control. d. corrective action. 27. What information would be relevant to include in a foodbome illness incident report? a. Whether the guest has any food intolerances b. Whether the guest consumed any c. When and where the customer sought medical attention d. Contact information of the other guests in the party 28. Which HACCP principle is intended to help an operation maintain a HACCP plan and verify its effectiveness? a. Conduct a hazard analysis, b. Determine critical control points. b. Determy corrective actions. c. Establish procedures jobs ord keeping and documentation 29. A personal hygiene program food safety training, and standard operating procedures are comp a. HACCP plan. a. HAC carely management system. c. workplace health intervention.

Question

24. When should an imminent health hazard be corrected? b. Within 24 hours a. Immediately c. Within 48 hours d. Within 30 days Chapter 10: Food Safety Management Systems 25. If an imminen health hazard has occurred and there is a significant risk to food safety, service must be stopped and a. the regulatory authority must be notified. b. the public must be notified. c. contaminated food must be cooked quickly. d. food in packaging that is not intact must be used immediately. 26. A group of practices and procedures intended to prevent foodbome illness is called a. a HACCP plan. b. a food safety management system. c. active managerial control. d. corrective action. 27. What information would be relevant to include in a foodbome illness incident report? a. Whether the guest has any food intolerances b. Whether the guest consumed any c. When and where the customer sought medical attention d. Contact information of the other guests in the party 28. Which HACCP principle is intended to help an operation maintain a HACCP plan and verify its effectiveness? a. Conduct a hazard analysis, b. Determine critical control points. b. Determy corrective actions. c. Establish procedures jobs ord keeping and documentation 29. A personal hygiene program food safety training, and standard operating procedures are comp a. HACCP plan. a. HAC carely management system. c. workplace health intervention.

Answer 1

24. When should an imminent health hazard be corrected?a. Immediately25. If an imminent health hazard has occurred and there is a significant risk to food safety, service must be stopped anda. the regulatory authority must be notified.26. A group of practices and procedures intended to prevent foodborne illness is calledb. a food safety management system.27. What information would be relevant to include in a foodborne illness incident report?c. When and where the customer sought medical attention28. Which HACCP principle is intended to help an operation maintain a HACCP plan and verify its effectiveness?c. Establish procedures for keeping and documenting records29. A personal hygiene program, food safety training, and standard operating procedures are components ofb. a food safety management system.

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