ServSafe Chapter 8 Final

Front

A food safety management system is a group of practices and procedures intended to:

Back

Prevent foodborne illnesses

Front

True or False: It is the operation manager's responsibility to actively control the five common risk factors for foodborne illnesses.

Back

True

Front

True or False: Active managerial control is reactive, not proactive.

Back

False

Front

What is the first step of active managerial control?

Back

Identify Risks

Front

What is the last step of active managerial control?

Back

Re-evaluation

Front

What are public health interventions?

Back

Recommendations by the FDA for controlling common risk factors for foodborne illnesses

Front

True or False: You need some sort of documentation proving that you explained to your staff that they must report if they have had any sick symptoms.

Back

True

Front

True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.

Back

True

Front

A HACCP Plan is a

Back

Plan to help prevent foodborne illnesses, Plan to help identify food risks in your operation, Plan to help control food operations in a way that keeps food safe.

Front

HACCP stands for

Back

Hazard Analysis Critical Control Point