Chapter 8 - Food Safety and Management Systems (ServSafe)

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

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

• True

• False

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.

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

• Training programs

• HACCP

• USDA

• Manager supervision

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.

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

• True

• False

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.

A chef brought his uniform home, but forgot to wash it before his next shift. What risk factor best matches this scenario?

• Practicing personal hygiene.

• Failing to cook food correctly.

• Using contaminated equipment.

A cook plated a chicken breast after making sure it was cooked to 155. What risk factor best matches this scenario?

• Failing to cook food correctly.

• Practicing personal hygiene.

• Using contaminated equipment.

A cook served rice at 120 degrees from a HOLDING unit. What risk factor best matches this scenario?

• Holding food at incorrect temperatures.

• Using contaminated equipment.

• Failing to cook food correctly.

• Practicing personal hygiene.