ServSafe Chapter 8

A manager's responsibility to actively control risk factors for foodborne illness is called

• Hazard analysis critical control point (HACCP)

• Quality Control and assurance

• food safety program

• active managerial control program

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

• HACCP Program

• workplace safety program

• Food Safety Program

• active managerial control progra,

A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?

• Purchasing food from an unsafe source

• holding food at uncorrect temperatures

• Using Contaminated Equipment

• Poor Personal Hygiene

THe purpose of a food safety management system is to

• Keep all areas of he facility clean and pest free

• identify, tag and repair faulty equipment

• prevent foodborne illness by controlling the risks and hazards

• use the correct methods for purchasing and receiving food

Three Components of active managerial contol include

• identifying risks, creating specifications, and training.

• identifying risks, corrective actions and training.

• identifying risks, creating purchase orders, and training.

• identifying risks, record keeping, and training.

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?

• Identify Risk

• Monitoring

• Corrective action

• Re-Evaluation

A manager walks around the kitchen every hour to answer questions and to see if the staff members are following procedures. This is an example of which step in active managerial control

• Identify Risks

• Corrective Action

• Management oversight

• Re Evaluation

One way for managers to show that they know how to keep food safe it to

• become certified in food safety

• take cooking temperatures

• monitor employee behavios

• conduct self inspections