ServSafe Chapter 8

Which one of these is not active managerial control?

• Purchasing food from unsafe sources

• Holding food at incorrect temperatures

• Purchasing source from unsafe foods

• Practicing poor personal hygiene

What does HACCP stand for?

• Hazard Analysis Critical Control Point

• Hazard Analysis Criticizing Cautious Point

• Hazardous Animal Conservation Conceited Parents

• Your Mom

What steps do you need to take when implementing active managerial control?

• Identifying Risks

• Monitor

• Corrective Action

• Management Oversight

What steps do you need to take when implementing active managerial control?

• Training

• Demonstrating of Knowledge

• Staff health control

• Re-evaluation

What is one of the FDA´s Public Health Interventions?

• Demonstration of knowledge

• Identifying Risks

• Management Oversight

• HACCP

What are three of the FDA´s Public Health Interventions?

• Staff Health Control

• HACCP

• Time & Temperature Parameters for Controlling Pathogens

• Controlling Hands as a Vehicle of Contamination

What is the last of the FDA´s Public Health Interventions?

• A.L.E.R.T.

• Centers for Disease Control & Prevention

• Consumer Advisories

What is a food safety management system?

• A group of options that you choose from to keep you safe at home and at work

• A group of information about how to keep your kitchen clean

• A group of procedures and practices intended to prevent foodborne illness

• The flow of food and other ways to prevent air gaps

It is the manager´s responsibility to...

• Clean the roof

• Mop the ceiling

• Actively control the risk factors for foodborne illness

• Actively use the CDC method

There are six important steps to take when implementing active managerial control into your operation. These include...

• Identifying risks

• Mopping the ceiling

• Monitor

• Management Oversight