SERVSAFE MANAGER 7TH EDITION CHAPTER 8 EXAM

PDF Download

SERVSAFE MANAGER 7TH EDITION CHAPTER 8 EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -14 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What does management oversight mean?

Answer:

Verifying that all policies, procedures and corrective actions are followed.

Question 2: What is a food management safety system?

Answer:

Group of practices and procedures intended to prevent foodborne illness

Question 3: What is Active Managerial Control?

Answer:

Proactive anticipation of risks for foodborne illness by the manager and actions to prevent it.

Question 4: What are examples of food safety management systems?

Answer:

Personal hygiene program Food safety training program Supplier selection and specification program Quality control and assurance program Cleaning and sanitation program Standard operating procedures Facility design and equipment maintenance program Pest-control program

Question 5: What does the HACCP system do for identified health hazards?

Answer:

Prevent, eliminate or reduce them to safe levels.Question 6: Can you apply a HACCP program from a previous restaurant to our own?

Answer:

No, each HACCP program is unique and needs to be written specifically for your facility.

Question 7: What are five common risk factors for foodborne illness?

Answer:

• Purchasing food from unsafe sources

• Failing to cook food correctly

• Holding food at incorrect temperatures

• Using contaminated equipment

• Practicing poor personal hygiene

Question 8: What is a HACCP program?

Answer:

Hazard Analysis Critical Control Point program

Question 9: What are the six steps in Active Managerial Control?

Answer:

• Identify risks

• Monitor

• Corrective Action

• Management Oversight

• Training
• Re-evaluation

Question 10: What types of hazards does a HACCP program identify?

Answer:

Significant biological, chemical or physical hazards within a product's flow.

Question 11: What are consumer advisories?

Answer:

Notices to customers if you serve raw or undercooked menu items, with a statement about the risks of eating these foods.

Question 12: How can Active Managerial Control be achieved?

Answer:

Through training programs, manager supervision, incorporation of standard operating procedures, or by a HACCP (Hazard Analysis Critical Control Point) program.

Question 13: How can you demonstrate knowledge of food safety?

Answer:

By getting certified in food safety.

Question 14: What is a FDA Public Health Intervention?

Answer:

Specific recommendations to control the common risks for foodborne illnesses:

• Demonstration of Knowledge

• Staff health controls

• Controlling hands as a vehicle of contamination

• Time and temperature parameters for controlling pathogens

• Consumer advisories