Ch.10 Food Safety Management Quiz

Three components of active managerial control include identifying risks, training, and what else?

• creating specifications.

• corrective action.

• creating purchase orders.

• Recordkeeping.

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

• hazard analysis critical control point (HACCP).

• quality control and assurance.

• food safety management.

• active managerial control.

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

What is one way that managers can show they know how to keep food safe?

• Become certified in food safety.

• Check cooking temperatures.

• Monitor employee behaviors.

• Conduct self-inspections.

Which is an FDA public health intervention for controlling the risk factors for foodborne illness?

• Noting allergens on menus

• Reviewing of construction plans

• Implementing consumer advisories

• Providing variances for special processes

A pest-control program is an example of a(n) ________.

• HACCP program.

• food safety program.

• workplace safety program.

• active managerial control program.

What is the purpose of a HACCP program?

• Preventing, eliminating, or reducing hazards to food

• Preventing any hazards to food from occurring

• Eliminating all hazards in food

• Ensuring that all hazards never occur in food

What is a critical control point (CCP)?

• A step that must be taken when a critical limit has not been met

• An evaluation that determines whether the HACCP plan is working as intended

• A minimum or maximum limit which must be met to prevent or eliminate a hazard

• A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels

Which is an example of a critical control point (CCP)?

• Required minimum internal cooking temperatures

• Washing hands before preparing food

• Using color-coded cutting boards

• Cleaning and sanitizing surfaces correctly