Servsafe Chapter 8 Word Scramble
|
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
Normal Size Small Size show me how
| 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 |
Created by:
Kassandra17