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Servsafe Chapter 8

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
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Question
Answer
A pest-control program us an example of a...?   show
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show To prevent foodborne illness by controlling risks and hazards  
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Three components of active managerial control include...?   show
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If a cook cut raw tenderloin on a cutting then desserts afterward this is an example of...?   show
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A manager's responsibility to actively control risk factors for foodborne illness is called...?   show
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If a manager ask a chef to recook the chicken breast after seeing them cooked to the wrong temperature is an example of...?   show
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A manager walks around the kitchen to answer any questions and see if staff are following the procedures is and example if...?   show
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One way for managers to show that they know how to keep food safe is to...?   show
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show Purchasing food from unsafe sources  
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show Personal Hygiene Program  
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What is another common risk factor for foodborne illness?   show
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What is another program your operation needs?   show
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What is food safety management system?   show
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Who's responsibility is it to actively control the risk factors for foodborne illness?   show
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show Management Oversight  
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Created by: Kassandra17