Diagnostic Quiz #1

The purpose of a food safety management system is to...

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

• Identify, tag, and repair faulty equipment within the facility.

• Prevent foodborne illness by controlling risks and hazards.

• Use the correct methods for purchasing and receiving foods.

Answer explanation

Overview of Food Safety Management Systems, 8.2 in the book.

A manager's responsibility to actively control risk factors for foodborne illnesses is called what?

• Hazard Analysis Critical Control Point (HACCP)

• Quality Control Assurance

• Food Safety Management

• Active Managerial Control

Answer explanation

Active Managerial Control, 8.3 in the book.

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. 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 show they know how to keep food safe is to...

• Become certified in food safety.

• Take cooking temperatures.

• Monitor employee behaviors.

• Conduct self-inspections.

A power outage has left hot TCS food out of temperate control for 6 hours. What must be done with the food?

• Cool the food to 41 F or lower.

• Serve the food immediately.

• Cook the food 165 F

• Throw the food away.

Answer explanation

If you knew hot food had been sitting out, without temperature control for 6 hours... would you eat it?

In the event of an imminent health hazard, such as a water supply interruption, the operation must...

• Execute a HACCP plan.

• Reduce the hours of operation.

• Notify the regulatory authority.

• Maintain normal operation procedures.

Answer explanation

Call the health department immediately. Let them know what is happening!

What is the best way to protect food from deliberate tampering?

• Make it as difficult as possible for someone to tamper with it.

• Allow former employees into the operation.

• Notify the regulatory authority.

• Maintain normal operating procedures.

To prevent deliberate contamination of food, a manager should know who to contact about suspicious activity, monitor the security of products, keep information related to food security on file and know...

• when to register with the EPA

• How to fill out an incident report

• Where to find Safety Data Sheets in the operation.

• Who is in the facility,

Where should food handlers wash their hands?

• Prep sink

• Utility Sink

• Designated sink for handwashing.

• Three-compartment sink.