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ServSafe Mngr Chp 8
Management systems
| Question | Answer |
|---|---|
| what is a food safety management system | a group of practices and procedures intended to prevent foodborne illness |
| the managers responsibility to actively control risk factors for foodborne illness is called: | active managerial control |
| what is an SOP | standard operating procedure |
| what does HACCP stand for | Hazard Analysis Crticial Control Point Program |
| 6 key steps of active managerial control | Identify risks Monitor Corrective action Management oversight training re-evaluation |
| a pest control program is an example of a ___ program a.) HACCP b.) workplace safety program c.) food safety program d.) active managerial control | food safety program |
| the purpose of a food safety management system is to a.) keep all areas of the facility clean and pest-free b.) use the correct methods for purchasing and receiving food c.) prevent foodborne illness by controlling risks and hazards | prevent foodborne illness by controlling risks and hazards |
| three components of active managerial control include | identifying risks, corrective action, and training |
| a manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temp. This is an example of which step in active managerial control | corrective action |
| a manager walks around the kitchen every hour to answer questions and see if staff are following procedures. This is an example of which step in active managerial control. | management oversight |
Created by:
24nuttingl
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