ServSafe Manager Review

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What is Corrective Action in food safety?

Back

Corrective Action refers to the steps taken to fix a problem when food safety standards are not met, such as cooking chicken to the proper temperature.

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What must food handlers do when handling ready-to-eat food?

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Food handlers must wear gloves to prevent contamination when handling ready-to-eat food.

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What is an imminent health hazard?

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An imminent health hazard is a situation that poses a significant risk to health, such as a flood, fire, or interruption of water supply, often requiring closure of the food service establishment.

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What is the discard date for food prepared and stored?

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The discard date is the last day food can be safely consumed; for example, macaroni salad prepared on September 20 would be discarded by September 26.

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What does HAACP stand for?

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HAACP stands for Hazard Analysis Critical Control Point, a management system designed to identify and control food safety risks.

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What is the purpose of wearing gloves when handling food?

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Wearing gloves helps prevent the transfer of pathogens and contaminants from hands to food.

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What is the significance of cooking chicken to 165 degrees?

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Cooking chicken to 165 degrees Fahrenheit ensures that harmful bacteria are killed, making the food safe to eat.

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What is Managerial Control in food safety?

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Managerial Control involves the policies and procedures put in place by management to ensure food safety and compliance with health regulations.

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What is Risk Management in food safety?

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Risk Management is the process of identifying, assessing, and controlling risks to food safety in a food service operation.

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What is Pathogen Management?

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Pathogen Management refers to the practices and procedures used to prevent the growth and spread of harmful microorganisms in food.