Search Header Logo

ServSafe Chapters 5 - 8

Authored by Gail Marsh

Other

11th - 12th Grade

Used 20+ times

ServSafe Chapters 5 - 8
AI

AI Actions

Add similar questions

Adjust reading levels

Convert to real-world scenario

Translate activity

More...

    Content View

    Student View

30 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

The purpose of a food safety management system is to

keep all areas of the facility clean and pest-free.

identify, tag, and repair faulty equipment within the facility.

prevent food-borne illness by controlling risks an hazards.

use the correct methods for purchasing an receiving food.

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

A manager's responsibility to actively control risk factors for food-borne illnesses is called

hazard analysis critical control point (HACCP).

quality control and assurance.

food safety management.

active managerial control.

3.

MULTIPLE CHOICE QUESTION

1 min • 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

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

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?

Management oversight

Corrective action

Re-evaluation

Identify risks

5.

MULTIPLE CHOICE QUESTION

1 min • 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

1 min • 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 41oF or lower.

Serve the food immediately.

Cook the food to 165oF.

Throw the food away.

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

In the event of an imminent health hazard, such as a water supply interruption, the operation must

execute a HACCP plan.

reduce the hours of operation.

notify the regulatory authority.

maintain normal operating procedures.

Access all questions and much more by creating a free account

Create resources

Host any resource

Get auto-graded reports

Google

Continue with Google

Email

Continue with Email

Classlink

Continue with Classlink

Clever

Continue with Clever

or continue with

Microsoft

Microsoft

Apple

Apple

Others

Others

Already have an account?