ServSafe7th Edition Chapter 8

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

• hazard analysis critical control point

• quality control and assurance

• food safety management

• active managerial control

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

• HACCP program

• workplace safety program

• food safety program

• active managerial control program

A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same board.

• purchasing food from unsafe sources

• holding food at incorrect temperatures

• using contaminated equipment

• practicing poor personal hygiene

The purpose of a food safety management system is to

• keep all areas of the facility clean

• identify, tag, and repair equipment

• prevent foodborne illnesses

• use the correct methods for purchasing and receiving food

Three components of active managerial control include

• identifying risks, creating specifications, and training

• identifying risks, corrective actions, and training

• identifying risks, creating purchase orders, and training

• identifying risks, record keeping, and training

A manager asks a chef to continue cooking chicken after seeing them cooked to an incorrect temperature. What is this an example of?

• Identifying risks

• monitoring

• Corrective Actions

• Re-evaluation

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

• Identifying risks

• monitoring

• management oversight

• Re-evaluation

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