Serv safe chapter 8

A cook bought a uniform home, but forgot to wash it during his shift.

• Purchasing food from an unsafe source

• Using contaminated equipment

• Failing to cook food correctly

• Practicing poor personal hygiene

A cook served rice at 120° F from a holding unit, What is the problem?

• Holding food at incorrect tempatures

• Failing to cook food correctly 

• Purchasing ffod from an unsafe source

• Using contaaimanted equipment

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 then immediately cut pies for dessert on the same cutting board. This is an example of which risk factor?

• purchasing food from an unsafe sources

• holding food at incorrect temperatures

• using contaminated equipment

• poor personal hygiene

One way for mangers to show that they know how to keep food safe is to

• Become certified in food safety

• Take cooking temperatures

• Monitor employee behavior

• Conduct self inspections

A manager walks around the operation every hour to answer questions and to see if staff members are following instructions. This is an example of which step in active managerial control?

• Identifying risks

• corrective action

• Management oversight

• Re-evaluation

Three components of active managerial control include

• Identifying risks, creating specification and training

• Identifying risks, corrective action, and training

• Identifying risks, create purchases and training

• Identifying risks, record keeping and training

A managers responibllity to actively control risk factors to actively contro risk factors for food borne illness is called

• Active managerial control

• Food safety management

• quality control and assurance

• HACCP

The purpose of a food safety management system is to

• Keep all areas of the facility clean and pest free

• Identify, tag and repair equipment within the facility

• Prevent foodborne illness by controlling risks and hazards

• Use the correct method for purchasing and receiving food

A manager asks a chef to continue cooking chicken after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

• Identifying risks

• Mointoring

• Corrective action

• Re-evaluation