Save
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account. Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

ServSafe

Chapter 8

QuestionAnswer
What are 5 common food risks for food borne illnesses? Purchasing food from unsafe sources, not cooking food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene.
What are the FDA's public health interventions? Demonstration of knowledge, staff health controls, controlling hands as a vehicle of contamination, time and temp. parameters for controlling pathogens, consumer advisories.
What is a food safety management system? Is a group of practices and procedures trying to prevent food born illnesses.
What is active managerial control? Is the managers responsibility to constantly control any risk factors for foodborne illness.
What type of program does pest-control fall into? The food safety program.
What are three components of active managerial? Identifying risks, corrective action, and training.
How many programs are there? 8
What does HACCP stand for? Hazard Analysis Critical Control Point.
As a manager what must you show to keep food safe? Demonstration of their knowledge.
What is staff health controls? Staff practicing personal hygiene.
What are controling hands as a vehicle of contamination? Control or try to prevent bare-hand contact with ready to eat food.
What is consumer advisories? Are notices given to customers if served raw or uncooked food.
What does the HACCP do? After identifying the hazards it can now be prevented, eliminated, or reduced to a safe level.
Created by: Angie1324
Popular Culinary Arts sets

 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards