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Chapter 8 - Food Safety and Management Systems (ServSafe)

Authored by Christina Botica

Other

9th - 12th Grade

Used 18+ times

Chapter 8 - Food Safety and Management Systems (ServSafe)
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20 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is the foundation of a food safety management system?

Personal hygiene program

Food safety training program

Supplier selection and specification program

Quality control and assurance program

All of the above

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or False: SOPs are one of the foundations of a food safety management system.

True

False

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is a common risk factor of a foodborne illness?

Purchasing food from unsafe source.

Sanitizing kitchen equipment in between food uses.

Holding food at the correct temperature.

Wearing hair restraints.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is NOT a way to achieve active managerial control?

Training programs

HACCP

USDA

Manager supervision

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the first step in implementing active managerial control?

Identify and document potential risks and ways to control or eliminate them.

Correct the improper procedures.

Monitor activities.

Verify policies are followed correctly.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or False: Consumer advisories are provided by the FDA when necessary.

True

False

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The HACCP Program...

Identifies significant hazards at points within a product's flow through an operation.

Identifies how to prevent, eliminate, or reduce hazards to safe levels.

Is documented in a written plan.

All of the above.

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