FREE AND STUDY GAMES ABOUT SERVSAFE CHAPTER 8

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FREE AND STUDY GAMES ABOUT SERVSAFE CHAPTER 8

EXAM QUESTIONS

Actual Qs and Ans Expert-Verified Explanation

This Exam contains:

-Guarantee passing score -15 Questions and Answers -format set of multiple-choice -Expert-Verified Explanation Question 1: If a manager ask a chef to recook the chicken breast after seeing them cooked to the wrong temperature is an example of...?

Answer:

Corrective Action

Question 2: A pest-control program us an example of a...?

Answer:

Food Safety Program Question 3: One way for managers to show that they know how to keep food safe is to...?

Answer:

Become certified in food safety Question 4: A manager's responsibility to actively control risk factors for foodborne illness is called...?

Answer:

Active Managerial Control

Question 5: What is food safety management system?

Answer:

It is a group of procedures and practice intended to prevent foodborne illness.

Question 6: Three components of active managerial control include...?

Answer:

Identifying risks, corrective action, and training Question 7: If a cook cut raw tenderloin on a cutting then desserts afterward this is an example of...?

Answer:

Using contaminated equitement Question 8: What is one step to take when implementing active management control in your operation?

Answer:

Management Oversight

Question 9: What is one program your operation needs?

Answer:

Personal Hygiene Program

Question 10: What is another program your operation needs?

Answer:

Food Safety Training Program

Question 11: What is another common risk factor for foodborne illness?

Answer:

Failing to cook food correctly

Question 12: The purpose of food safety management system is to...?

Answer:

To prevent foodborne illness by controlling risks and hazards

Question 13: Who's responsibility is it to actively control the risk factors for foodborne illness?

Answer:

The Managers

Question 14: What is a common risk factor for foodborne illness?

Answer:

Purchasing food from unsafe sources Question 15: A manager walks around the kitchen to answer any questions and see if staff are following the procedures is and example if...?

Answer:

Managment Oversight