ServSafe Chapters 5 - 8

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.

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.

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

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

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.

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 41^oF or lower.

• Serve the food immediately.

• Cook the food to 165^oF.

• Throw the food away.

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.

Soup that is being hot-held on a buffet should be labeled with the

• name of the food.

• prep date.

• soup's ingredients.

• use-by date.

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

• Refer to the vendor notification for next steps.

• Contact the supplier and arrange for the product to be picked up.

• Label the item to prevent it from accidently being placed back in inventory.

• Inform the local media, customers, and employees of the reason for the recall.

A food item that is received with an expired use-by date should be

• rejected.

• used immediately.

• accepted but labeled differently.

• accepted but kept separate from other items.