ServSafe Ch. 8 Review Quiz

What is the primary purpose of a food safety management system?

• Keep all areas of the facility clean and pest-free.

• Lock-out and tag-out faulty equipment within the facility.

• Prevent foodborne illness by controlling risks and hazards.

• Maintain correct purchasing and receiving records for auditors.

What is a manager’s responsibility to actively control risk factors for foodborne illnesses called?

• Active managerial control

• Food safety management

• Quality control and assurance

• Hazard analysis critical control point (HACCP)

A manager asks a dish washer to rewash dishes after determining that the sanitizing rinse was not properly made. 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 demonstrate a knowledge of food safety is to

• conduct self-inspections.

• take cooking temperatures.

• monitor employee behaviors.

• become certified in food safety.