ServSave Chapter 8-9 quiz

True or False:

Purchasing food from an unlicensed food vendor is ok as long as you are not serving high risk customers?

• True

• False

True or False:

HACCP is an acronym for Hazzard Analysis Critical Control Point

• True

• False

True or False:

You can use the same utensil on a buffet to serve more than one item?

• True

• False

True or False:

Appliances on the counter must be 6 inches off the counter?

• True

• False

True or False:

Kitchen walls, ceilings and surfaces should be smooth, and durable?

• True

• False

True or False:

Three compartment sinks should be large enough to wash your largest pot or pan?

• True

• False

What is a PCO

• HACCP Program

• Pest Control Operator

• Program Culinary Organization

• Potable Container Order

A pest control program is an example of a(an)

• HACCP program

• Workplace Safety program

• food safety program

• active managerial program

Three components of active managerial control include

• identifying risks, creating specifications, and training

• identifying risks, corrective action, and training

• identifying risks, creating purchase orders, and training

• identifying risks, record keeping, and training

A manager sees an employee did not cook a meatloaf long enough and had them bring it up to 165. Which type of managerial control is this?

• Identifying risks

• Monitoring

• Corrective Action

• Re-Evaluation