ServSafe Practice Questions Chapter 8

Front

A manager's responsibility to actively control the risk factors for foodborne illnesses is called:

Back

active managerial control.

Front

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

Back

food safety program.

Front

A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?

Back

using contaminated equipment

Front

The purpose of a food safety management system is to...

Back

prevent foodborne illness by controlling risks and hazards.

Front

Three components of active managerial control include identifying risks, creating specifications, and training, identifying risks, corrective action, and training, identifying risks, creating purchase orders, and training, identifying risks, record keeping, and training.

Back

identifying risks, corrective action, and training.

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

One way for managers to show that they know how to keep food safe is to...

Back

become certified in food safety.