WorksheetsServSafe Module 8
Total questions: 23
Worksheet time: 12mins
Which of the following is a type of food safety program?
Good personal hygiene
Food safety Training
Supplier selection and specification
All of the above
A food safety management system is the group of practices and procedures intended to prevent _________
foodborne illness
food wastage
overcooking
customer complaints
Which of the following is NOT a common risk factor for foodborne illness?
Purchasing food from unsafe sources
Practicing good personal hygiene
Using contaminated equipment
Failing to cook food correctly
Active managerial control is proactive rather than ________.
reactive
passive
aggressive
automatic
Which program is mentioned as a complex solution for achieving active managerial control?
Training programs
HACCP
Managerial Supervision
Incorporation of a standard operating procedure
Monitoring the entire flow of food will keep customers and operation free from risk.
True
False
Managers must ________ risks and plan ahead for them.
anticipate
ignore
create
eliminate
Which of the following is a tool for achieving active managerial control according to the FDA?
Training programs
Managerial Supervision
Incorporation of a standard operating procedure
All of the above
The flow of food refers to monitoring the entire process to keep customers and operation free from _______.
risk
waste
delay
confusion
Active managerial control is what a manager does to control the risk factors for foodborne illness.
True
False
Which of the following is NOT listed as a type of food safety program?
Pest control
Facility design and equipment maintenance
Food safety Training
Menu planning
Which of the following is NOT an important step when implementing active managerial control in an operation?
Identify Risks
Monitor
Ignore hazards
Corrective action
What is the purpose of public health interventions according to the FDA?
To increase profits
To protect public health
To reduce staff
To improve taste
Demonstration of knowledge about food safety can help prevent _______.
foodborne illness
nutritional deficiency
overcooking food
food wastage
Reporting illnesses and illness symptoms to management is a staff health control.
True
False
Controlling bare-hand contact with ready-to-eat food and using tongs to handle food are examples of controlling what type of contamination?
Physical contamination
Chemical contamination
Biological contamination
Cross-contamination
Should the time food spends in the temperature danger zone be limited to control pathogens?
True
False
Consumer advisories should let customers know which items on your menu are served raw or _______.
undercooked
overcooked
frozen
spicy
What does HACCP stand for?
Hazard Analysis Critical Control Point
Health and Care Control Program
Hazardous Chemical Control Procedure
Hospital Accreditation and Certification Program
A HACCP system is based on identifying significant hazards at specific points within a product’s flow. Which of the following is NOT a type of hazard identified by HACCP?
Biological
Chemical
Physical
Emotional
Once hazards are identified in a HACCP system, they can be prevented, eliminated, or _______ to safe levels.
reduced
increased
ignored
multiplied
An effective HACCP system must be based on a _______ plan.
written
verbal
casual
unplanned
A HACCP plan must be specific to which three items for each facility?
Menu, equipment, processes
Menu, staff uniforms, lighting
Processes, wall color, furniture
Equipment, parking lot, advertising
