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SERVSAFE CH 8 TEST
Qs and Ans - Expert- Explanation - ing score -5 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: as part of active managerial control, food handlers are typically monitored by managers to ensure that they are
Answer:
ensuring that all types of TCS food are cooked to the required temps
Question 2: an effective HACCP system must be based on
Answer:
a written plan Question 3: FDA recommendations for controlling the common risk factors for foodborne
illness:
Answer:
public health interventions
Question 4: active managerial control is not reactive but rather is
Answer:
proactive Question 5: which is an example of a food safety program that an operation must have
Answer:
supplier selection and specification program
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