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ServSafe Certification Practice Test: Food Safety Management System
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Avg score: 74% Most missed: “An operation that wants to smoke food as a method of preservation must have a”
ServSafe Certification Practice Test: Food Safety Management System
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6 Questions

1. The temperature of a roast is checked to see if it has met its critical limit of 145f for 4 minutes. This is an example of which HACCP principle?
2. A food safety management system is a group of ---------------for preventing foodborne illness
3. An operation that wants to smoke food as a method of preservation must have a
4. What is the third step in active managerial control?
5. Which is an example of when a HACCP plan is required?
6. What is the first step in developing a HACCP plan?