ServSafe Manager Ch 8

What are food safety management systems designed to do?

• Monitor food temperatures

• Prevent foodborne illnesses

• Enhance food flavors

• Increase cooking speed

What does active managerial control in food safety involve?

• Regularly updating the menu

• Proactively managing the risks to food safety

• Increasing restaurant profits

• Reducing the number of employees

What is the primary focus of a HACCP system?

• Customer service improvement

• Identifying and controlling potential hazards in the food production process

• Marketing and advertising of food products

• Training of new chefs

What is the primary purpose of Food Safety Management Systems?

• To enhance the taste of food

• To prevent foodborne illness by controlling risks and hazards

• To increase food production

• To market food products

Which of the following is NOT an example of a practice included in Food Safety Management Systems?

• Personal hygiene program

• Food safety training program

• Cleaning and sanitation program

• Nutritional labeling program

What is NOT listed as a common risk factor for foodborne illness according to the image?

• Unsafe sources

• Using expired products

• Failing to cook properly

• Holding at unsafe temperature

According to the image, what should a manager do to control risk factors for foodborne illness?

• Wait until there is a problem to address it

• Control risk factors proactively before there is a problem

• Ignore minor risk factors

• Focus only on personal hygiene

Which of the following is NOT mentioned in the image as a method to control foodborne illness risk factors?

• Use of training programs

• Implementation of SOPs

• Use of HACCP

• Reducing menu items

What is the first step in implementing Active Managerial Control?

• Monitor and note where monitoring must occur

• Identify risks and hazards that can be controlled or eliminated

• Correct improper behaviors or procedures

• Verify everything is being followed

What does the "Monitor" step in Active Managerial Control involve?

• Training and retraining employees

• Assessing if the system is working

• Making note of where monitoring must occur, such as temperature checks and sanitizer levels

• Identifying risks and hazards