ServSafe Manager Ch 8

ServSafe Manager Ch 8

9th Grade

21 Qs

quiz-placeholder

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ServSafe Manager Ch 8

ServSafe Manager Ch 8

Assessment

Quiz

Specialty

9th Grade

Practice Problem

Easy

Created by

ASHTON MERKORD

Used 1+ times

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21 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are food safety management systems designed to do?

Monitor food temperatures

Prevent foodborne illnesses

Enhance food flavors

Increase cooking speed

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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