ServSafe Chapter 8 Final.

A food safety management system is a group of practices and procedures intended to:

• Make sure your operation is financially successful

• Prevent foodborne illnesses

• Keep people from bringing pets into restaurants

• None of the above

Your operation should have which of the following food safety programs? Select all that apply

• Food safety training program

• Standard operating procedures

• Personal hygiene program

• Cleaning and sanitation program

• Facility design and equipment maintenance program

True or False: It is the operation manager's responsibility to actively control the five common risk factors for foodborne illnesses.

• True

• False

True or False: Active managerial control is reactive, not proactive.

• True

• False

What is the first step of active managerial control?

• Training

• Corrective Action

• Monitor

• Identify Risks

What is the last step of active managerial control?

• Management Oversight

• Re-evaluation

• Training

• Monitor

What are public health interventions?

• Meetings to teach people how to have better personal hygiene in restaurant operations.

• Meetings to teach people how to be healthier in restaurants.

• Recommendations by the FDA for controlling common risk factors for foodborne illnesses

• All of the above

True or False: You need some sort of documentation proving that you explained to your staff that they must report if they have had any sick symptoms.

• True

• False

True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.

• True

• False

A HACCP Plan is a

• Plan to help prevent foodborne illnesses

• Plan to help identify food risks in your operation

• Plan to help control food operations in a way that keeps food safe

• All of the above