Chapter 15 ServSafe Review

Staff should begin learning about the importance of food safety on their....

• First week

• First day

• First month

• First year

What does TCS stand for?

• Training cross contamination session

• Time control for safety

• Time & temp control for safety

• Technology training

Which of the following is NOT one of the critical food safety knowledge topics that staff need to know?

• Buying food from approved reputable suppliers

• Good personal hygiene

• Controlling time & temperature

• Preventing cross contamination

New staff must be trained in the critical areas of personal hygiene, cleaning & sanitizing, controlling time & temperature & ......

• HACCP plan creation

• Preventing cross contamination

• Equipment handling

• Crisis Management

All new staff should receive training on ....

• HACCP

• Crisis Management

• Active Managerial Control

• General Food Safety

Learners retain information from their training session by 10% of what they.....

• See & hear

• Hear

• See

• Read

A ________ can help make difficult or boring information seem more exciting.

• Guided Discussion

• Game

• Jigsaw Design

• Information Search

People learn by _____ rather than just being told what to do.

• Communicating

• Reading

• Watching

• Doing

Learners retaining information from their training session by 30% of what they _______.

• See & hear

• Hear

• See

• Read

Keep records of ALL food safety _____ at your operation.

• Knowledge

• Training

• Observations

• Meetings