SERVSAFE CH. 8: FOOD SAFETY MGMT. SYSTEMS EXAM

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SERVSAFE CH. 8: FOOD SAFETY MGMT. SYSTEMS EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -35 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Match the ex. to the correct foodborne illness risk factor.

A cook brought his uniform home, but forgot to wash it before starting his shift.

• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temps.
• Using contaminated equipment
• Practicing poor hygiene

Answer:

• Practicing poor hygiene

Question 2: A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?of which step in active managerial control?

• Identifying risks
• Corrective action

• Mgmt. oversight
• Re-evaluation

Answer:

• Mgmt. oversight

Question 3: Match the ex. to the correct foodborne illness risk factor.

A cook plated a chicken breast after making sure it was cooked to 155 F (68 C).

• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temps.
• Using contaminated equipment
• Practicing poor hygiene

Answer:

• Failing to cook food correctly

Question 4: There are 6 important steps to take when implementing Actie Managerial Control

into your operation:

Answer:

identify risks monitor corrective action mgmt. oversight training re-evaluation Question 5: 1 way for managers to show that they know how to keep food safe is to:

• become certified in food safety
• take cooking temps.
• monitor employee behaviors
• conduct self-inspections

Answer:

• become certified in food safety

Question 6: Match the ex. to the correct foodborne illness risk factor.

The purchasing manager bought frozen steaks from his friend who raises & sells meat from his home

• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temps.
• Using contaminated equipment
• Practicing poor hygiene

Answer:

• Purchasing food from unsafe sources

Question 7: ___ systems are based on identifying biological, chemical, or physical hazards at specific points within a product's flow. Once identified, the hazard(s) can be prevented, eliminated, or reduced to safe levels.

Answer:

HACCP (Hazard Analysis Critical Control Point) Question 8: An effective HACCP system must be based on a written plan. This plan must be

specific to these 5 areas of each facility:

Answer:

Menu Customers Equipment Processes Operation Question 9: A group of procedures & practices intended to prevent foodborne illness; It does this by actively controlling risks & hazards throughout the flow of food

Answer:

Food Safety Management System

Question 10: FDA provides specific recommendations for controlling the common risk factors for food borne illness. There are known as ___ & are designed to protect public health

Answer:

The FDA's Public Health Interventions Question 11: There are many systems you can implement to achieve Active Managerial Control of foodborne illness risk factors. Give the major ex.

Answer:

Hazard Analysis Critical Control Point (HACCP) System Question 12: Who's responsibility is it to actively control risk factors for foodborne illness?

Answer:

the manager's Question 13: Give 8 examples of food safety programs your operation will need to have a successful Food Safety Management System.

Answer:

Personal hygiene program Cleaning & sanitation program Pest-control program Supplier selection & specification program Food safety training program Facility design & equipment maintenance program Quality control & assurance program Standard Operating Procedures (SOPs) Question 14: A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

• Identifying risks
• Monitoring
• Corrective action
• Re-evaluation

Answer:

• Corrective action