SERVSAFE: MODULE 8 EXAM QUESTIONS

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SERVSAFE: MODULE 8 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: Checking to see if staff is following food safety procedures demonstrates which step in active managerial control?

Answer:

Management oversight

Question 2: Public Health Interventions - Demonstration of Knowledge

Answer:

Become certified in food safety (serv safe) Controlling hands as a vehical to contamination (wear gloves) Time & temp parameter Consumer advisories - let customers know that a menu item needs alerting (undercooked meat *)

Question 3: How do you achieve active managerial control?

Answer:

• Supervising employees' food handling practices

• Incorporating standard operating procedures into food handling practice

• Delivering food safety training to employees (SOPs)

• HAACP program

Question 4: 5 common risk factors for foodborne illness:

Answer:

• Purchasing food from unsafe sources

• Failing to cook food correctly.

• Holding food at incorrect temps

• Using contaminated equipment

• Practicing poor personal hygiene

Question 5: Programs that allow a food safety management system to be effective:

Answer:

• Personal hygiene

• Supplier selection and specifications

• Cleaning and sanitizing

• Facility design and equipment maintenance

• Pest control
• Quality control and assurance
• Food safety training
• Standard operating procedures

Question 6: How can managers show that they know how to keep food safe?

Answer:

Becoming certified in food safety

Question 7: HAACP

Answer:

Hazard Analysis Critical Control Point Identifies biological, physical or chemical hazards in products' flow Prevents, eliminates and reduces hazards to safe levels Must be based on a written plan specific to the operation

Question 8: Food safety management system

Answer:

A group of procedures and practices that work together to prevent foodborne illness.& Practices that actively control risks and hazards throughout the flow of food Question 9: Three steps that must be taken when implementing active managerial control?

Answer:

• Identify Risks

. Corrective action

• Training

Question 10: What is the purpose of a food safety management system

Answer:

Prevents foodborne illness by controlling risks and hazards throughout the flow of food Question 11: What system is specifically focused on controlling the five common risk factors for foodborne illness?

Answer:

Active managerial control

Question 12: What are the steps for implementing active managerial control?

Answer:

• Identify risks

• Monitor

• Corrective action

• Management oversight

• Training
• Re-evaluation

Question 13: A pest management program is an example of what type of program?

Answer:

Food Safety

Question 14: Active Managerial Control

Answer:

Managers responsibility to actively control theses and other risk factors for foodborne illness.Proactive rather that reactive