ServSafe Chapter 8 Review

What is the primary purpose of a food safety management system?

• To improve food quality

• To prevent foodborne illnesses

• To manage restaurant finances

• To control pests

Which of the following is NOT a core food safety program?

• Personal hygiene program

• Equipment maintenance program

• Customer service program

• Pest control program

What is active managerial control?

• A way to manage staff schedules

• Actively controlling food safety risks

• Training new employees

• Checking kitchen equipment

Which of these is one of the five risk factors for foodborne illness?

• Using food from safe sources

• Using clean water

• Failing to cook food to the correct temperature

• Having enough storage space

Which food safety program ensures staff cleanliness?

• HACCP

• ServSafe

• ISO 22000

• GMP

Which of these is a personal hygiene program?

• Quality control program

• Personal hygiene program

• Cleaning and sanitation program

• Supplier program

True or False: Active managerial control is a reactive approach to food safety.

• True

• False

What is the first step of active managerial control?

• Monitor activities

• Re-evaluation

• Identify risks

• Train employees

Which of these is an FDA-recommended intervention for food safety?

• Health control for staff

• Food quality testing

• Increasing seating capacity

• Weekly meetings

HACCP stands for:

• Hazard and Contamination Control Program

• Hazard Analysis Critical Control Point

• Health Analysis Control Plan