
ICA - 7th edition 80 Question ServSafe
Authored by Sara Gagnon
Other
10th - 12th Grade
Used 82+ times

AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
80 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
A manager walks around the kitchen every hour to answer questions & to see if staff members are following procedures. This is an example of which step in active managerial control?
Management oversight
Corrective action
Re-evaluation
Identify risks
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
The purpose of a food safety management system is to:
keep all areas of the facility clean ans pest-free.
identify, tag, and repair faulty equipment within the facility.
prevent foodborne illness by controlling risks & haszards.
use the correct methods for purchasing & receiving food.
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
A manager's responsibility to actively control risk factors for foodborne illnesses is called:
hazard analysis critical control point (HACCP)
quality control & assurance.
food safety managerial control.
active managerial control.
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
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?
Identifying risks
Monitoring
Corrective action
Re-evaluation
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
One way for managers to show that they know how to keep food safe is to:
become certified in food safety.
take cooking temperatures.
monitor employee behaviors.
conduct self-inspections.
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
Cool the food to 41⁰F (5⁰C) or lower.
Serve the food immediately.
Cook the food 165⁰F (74⁰C⁰).⁰
Throw the food away.
7.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
An imminent health hazard, such as a water supply interruption, requires immediate correction or:
a HACCP plan.
closure of the operation.
evalluation of the situation.
normal operating procedures.
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports

Continue with Google

Continue with Email

Continue with Classlink

Continue with Clever
or continue with

Microsoft
%20(1).png)
Apple
Others
Already have an account?