ServSafe Chapter 8 food safety mgmt systems- Domain 1

Olivia is opening a new restaurant and wants to ensure it operates safely. 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

Avery is setting up a new restaurant. Which of the following food safety programs should Avery implement? 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: Abigail, the operation manager at a local restaurant, is responsible for actively controlling 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

Anika is managing a team project and wants to ensure everything runs smoothly. What is the last step of active managerial control?

• Management Oversight

• Re-evaluation

• Training

• Monitor

Kai and Oliver are organizing a series of workshops. 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: Zoe, a manager at a restaurant, needs some sort of documentation proving that she explained to her staff that they must report if they have had any sick symptoms.

• True

• False

True or False: In a school cafeteria, Grace and Luna can help prevent bare-hand contact with food by using utensils like tongs to serve the food instead of their bare hands.

• True

• False

Emma is developing a HACCP Plan for her new restaurant. 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