Food Safety Quiz 8
Authored by john lindower
Other
11th Grade
Used 4+ times
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7 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Active managerial control focuses on managing the risk factors for foodborne illness.
True
False
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The purpose of a food safety management system is to prevent foodborne illness.
True
False
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Identifying risks is the first step in implementing active managerial control.
True
False
4.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Select common risk factors that are responsible for foodborne illness.
Purchasing food from safe sources
Failing to cook food correctly
Practicing poor personal hygiene
Using contaminated equipment
5.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
What are two of the six steps in implementing active managerial control.
Corrective action
Training
Purchasing food from safe sources
Holding food at correct temperatures
6.
OPEN ENDED QUESTION
3 mins • 1 pt
Write each number that is an FDA public health intervention.
1. Demonstration of knowledge
2. Staff health controls
3. Controlling hands as a vehicle of contamination
4. Time and temperature parameters for controlling pathogens
5. Consumer advisories
6. HACCP planning
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7.
OPEN ENDED QUESTION
3 mins • 1 pt
What does the acronym HACCP stand for?
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OFF
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