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SERVSAFE MANAGER CHAPTER 8 (7TH EDITION) EXAM
QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Active Managerial Control
Answer:
Manager's responsibility to actively control risk factors for foodborne illness. It is proactive rather than reactive.
Question 2: Determine critical control points
Answer:
Find the points in the process where the identified hazards can be prevented, eliminated or reduced to safe levels.
Question 3: Controlling hands as a vehicle of contamination
Answer:
Controls must be put in pace to prevent bare-hand contact with ready-to-eat food.
Question 4: Verify that the system works
Answer:
Determine if the plan is working as intended. Evaluate it on a regular basis. Use your monitoring charts, records and hazard analysis, etc. and determine if your plan prevents, reduces or eliminates identified hazards.
Question 5: Monitor
Answer:
Food will be safe if managers monitor critical activities in the operation. Identify when temperatures should be taken or how often sanitizer concentrations should be tested in a three-compartment sink.
Question 6: Management Oversight
Answer:
Verify that all policies, procedures, and corrective actions are followed.
Question 7: Identify Corrective Actions
Answer:
Identify steps that must be taken when a critical limit is not met. These steps should be determined in advance.
Question 8: Demonstration of knowledge
Answer:
As a manager, you must be able to show that you know what to do to keep food safe. Becoming certified is one way to show this.
Question 9: Establish monitoring procedures
Answer:
Once critical limits have been created, determine the best way for your operation to check them. Make sure the limits are consistently met. Identify who will monitor them and how often.
Question 10: 3rd step of HACCP
Answer:
ESTABLISH CRITICAL LIMITS
Question 11: What are the 6 steps to take when implementing active managerial control in an operation?
Answer:
- Identify risks
- Monitor
- Corrective Action
- Management Oversight
- Training
- Re-evaluation
Question 12: 5th step of HACCP
Answer:
IDENTIFY CORRECTIVE ACTIONS
Question 13: 6th step of HACCP
Answer:
VERIFY THE SYSTEM WORKS
Question 14: Staff health controls
Answer:
Procedures must be put in place to make sure staff are practicing good personal hygiene.
Question 15: 1st step of HACCP
Answer:
CONDUCT A HAZARD ANALYSIS
Question 16: Hazard Analysis Critical Control Point
Answer:
a system based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow. Once identified, hazards can be prevented, eliminated or reduced to safe levels.To be effective, it must be based on a written plan and specific to each facilities menu, guests, equipment, processes, and operations. It is based on 7 basic principles.
Question 17: 7 Principles of HACCP
Answer:
- Conduct a hazard analysis
- Determine critical control points
- Establish critical limits
- Establish monitoring procedures
- Identify corrective actions
- Verify the system works
- Establish procedures for record keeping and documentation.
Question 18: 2nd step of HACCP
Answer:
DETERMINE CRITICAL CONTROL POINTS (CCP'S)
Question 19: Identify risks
Answer:
Find and document the potential foodborne illness risks in your operation. Then identify the hazards that can be controlled or eliminated.
Question 20: What are the 5 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 21: HACCP
Answer:
Hazard Analysis Critical Control Point
Question 22: Consumer Advisories
Answer:
Notices must be provided to guests if you serve raw or undercooked menu items. These notices must include a statement about risks of eating this food.
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