Food Safety Quiz 8

Active managerial control focuses on managing the risk factors for foodborne illness.

• True

• False

The purpose of a food safety management system is to prevent foodborne illness.

• True

• False

Identifying risks is the first step in implementing active managerial control.

• True

• False

Select common risk factors that are responsible for foodborne illness.

• Purchasing food from safe sources

• Failing to cook food correctly

• Practicing poor personal hygiene

• Using contaminated equipment

What are two of the six steps in implementing active managerial control.

• Corrective action

• Training

• Purchasing food from safe sources

• Holding food at correct temperatures

Write each number that is an FDA public health intervention.

1. 1. Demonstration of knowledge

2. 2. Staff health controls

3. 3. Controlling hands as a vehicle of contamination

4. 4. Time and temperature parameters for controlling pathogens

5. 5. Consumer advisories

6. 6. HACCP planning

What does the acronym HACCP stand for?