Chapter 10: Food Safety Management Systems

Front

Three components of active managerial control include identifying risks, training, and

Back

corrective action.

Front

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

Back

active managerial control

Front

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Back

Corrective action

Front

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

Back

Management oversight

Front

What is one way that managers can show they know how to keep food safe?

Back

Check cooking temperatures.

Front

Which is an FDA public health intervention for controlling the risk factors for foodborne illness? Options: Noting allergens on menus, Reviewing of construction plans, Implementing consumer advisories, Providing variances for special processes

Back

Implementing consumer advisories

Front

A pest-control program is an example of a(n)

Back

food safety program.

Front

What is the purpose of a HACCP program?

Back

Preventing, eliminating, or reducing hazards to food

Front

What is a critical control point (CCP)?

Back

A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels.

Front

Which is an example of a critical control point (CCP)? Options: Required minimum internal cooking temperatures, Washing hands before preparing food, Using color-coded cutting boards, Cleaning and sanitizing surfaces correctly

Back

Required minimum internal cooking temperatures