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Servsafe Chapter 8
Question | Answer |
---|---|
A pest-control program us an example of a...? | Food Safety Program |
The purpose of food safety management system is to...? | To prevent foodborne illness by controlling risks and hazards |
Three components of active managerial control include...? | Identifying risks, corrective action, and training |
If a cook cut raw tenderloin on a cutting then desserts afterward this is an example of...? | Using contaminated equitement |
A manager's responsibility to actively control risk factors for foodborne illness is called...? | Active Managerial Control |
If a manager ask a chef to recook the chicken breast after seeing them cooked to the wrong temperature is an example of...? | Corrective Action |
A manager walks around the kitchen to answer any questions and see if staff are following the procedures is and example if...? | Managment Oversight |
One way for managers to show that they know how to keep food safe is to...? | Become certified in food safety |
What is a common risk factor for foodborne illness? | Purchasing food from unsafe sources |
What is one program your operation needs? | Personal Hygiene Program |
What is another common risk factor for foodborne illness? | Failing to cook food correctly |
What is another program your operation needs? | Food Safety Training Program |
What is food safety management system? | It is a group of procedures and practice intended to prevent foodborne illness. |
Who's responsibility is it to actively control the risk factors for foodborne illness? | The Managers |
What is one step to take when implementing active management control in your operation? | Management Oversight |