Active managerial control is proactive rather than reactive, what does that mean?

You must anticipate risks and plan for them.

Hazard Analysis Critical Control Point

What is the purpose of a food safety management system?

Identify and control hazards throughout the flow of food.

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Chapter 8 Servsafe

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Food Safety and Management Systems

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Questions 18

Answers

1
Any salad that is above 41*F must be?
left in the cooler to be sold
thrown out
eaten by the staff
mixed in with other fresh fruit
2
Chicken breast at the Chicken Hut restaurant should have a minimum internal temperature of?
155 F
165 F
185 F
145 F
3
What is a manager's nightmare?
employee's who steal
a hateful owner
slow night
foodborne-illness outbreak
4
FDA stands for?
Food Delay America
Food and Drug Amission
Food Does Abodygood
Food and Drug Administration
5
Active managerial control is proactive rather than reactive, what does that mean?
Act as if you don't know what to do.
You must anticipate risks and plan for them.
Wait for something to happen.
Tell someone else to deal with the problem.
6
Which item do you prep without cooking?
Soup
Salads
Hamburgers
Tacos
7
At the Fruit Basket restaurant salads must be kept at a temperature of?
27 F
30 F
41 F
50 F
8
HACCP is based on identifying chemical or physical hazards, what is the last one?
personal
practical
elimination
biological
9
Who's responsibility is it to actively control risk factors for foodborne illness?
manager
owner
dishwasher
wait staff
10
HACCP stands for?
Hazard Analysis Critical Center Points
Hazard and Cheap Chillin Places
Hazard Analysis Critical Creating Point
Hazard Analysis Critical Control Point
11
What does CCPs stand for?
Critical Control Programs
Critical Control Points
Critically Controlling Patrons
Critical Control Plans
12
Which one of these is NOT a FDA health intervention?
Controlling hands as a vehicle of contamination
Demonstration of knowledge
Staff health control
Price control
13
There are _____ common risk factors associated with foodborne illness
7
4
5
6
14
SOP's stands for
standard operating points
standard operating plans
standard operating programs
standard operating procedures
15
Which one is Not a safety program operation need?
Cleaning and sanitation
Pest-control
Personal hygiene
Unhappy customer's
16
What is the purpose of a food safety management system?
Tag and repair faulty equipment.
Keep all areas clean and pest free.
The correct method for purchasing and receiving food.
Identify and control hazards throughout the flow of food.
17
A food safety management system is procedures intended to prevent foodborne illness?
False
True
I don't care
18
What comes next in the flow of food after receiving?
preparing
cooking
serving
storing

Chapter 8 Servsafe Flashcards | StudBud