Team 1
0
Team 2
0
Teams
Name
Score
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
Loading
×
trap
No points!
Oops!
×
rocket
Go to first place!
Okay!
×
gift
Win 25 points!
Okay!
×
thief
Give points!
5
10
15
20
25
15
×
Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
Keeping detailed supplier records
Controlling hands as a vehicle of contamination
Developing standard operating procedures
Conducting annual equipment checks
Oops!
Show
Check
Okay!
Check
15
×
A guest calls a restaurant and reports a foodborne illness that they believe came from eating at the establishment. Wha
Complete a foodborne illness incident report.
Disregard the complaint until there are more facts.
Avoid expressing concern.
Admit responsibility if they think they customer is correct.
Oops!
Show
Check
Okay!
Check
15
×
Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
Implementing consumer advisories
Providing variances for special processes
Reviewing of construction plans
Noting allergens on menus
Oops!
Show
Check
Okay!
Check
×
seesaw
Swap points!
Oops!
×
star
Double points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
banana
Go to last place!
Oops!
15
×
A pest-control program is an example of a(n)
food safety program.
HACCP program.
workplace safety program.
active managerial control program.
Oops!
Show
Check
Okay!
Check
×
boom
Lose 50 points!
Oops!
×
rocket
Go to first place!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
thief
Give points!
5
10
15
20
25
15
×
If an imminent health hazard has occurred and there is a significant risk to food safety, service must be stopped and
contaminated food must be cooked quickly.
food in packaging that is not intact must be used immediately.
the public must be notified.
the regulatory authority must be notified.
Oops!
Show
Check
Okay!
Check
15
×
What information would be relevant to include in a foodborne illness incident report?
When and where the customer sought medical attention
Whether the guest has any food intolerances
Whether the guest consumed any alcohol
Contact information of the other guests in the party
Oops!
Show
Check
Okay!
Check
15
×
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is
Identifying risks
Corrective action
Monitoring
Re-evaluation
Oops!
Show
Check
Okay!
Check
15
×
A group of practices and procedures intended to prevent foodborne illness is called
a HACCP plan.
a food safety management system.
corrective action.
active managerial control.
Oops!
Show
Check
Okay!
Check
15
×
What is a critical control point (CCP)?
A minimum or maximum limit which must be met to prevent or eliminate a haza
A step that must be taken when a critical limit has not been met
A point in the process where a hazard can be prevented, eliminated, or redu
An evaluation that determines whether the HACCP plan is working as intended
Oops!
Show
Check
Okay!
Check
15
×
A managerâs responsibility to actively control risk factors for foodborne illnesses is called
quality control and assurance.
food safety management.
active managerial control.
hazard analysis critical control point (HACCP).
Oops!
Show
Check
Okay!
Check
15
×
An imminent health hazard, such as a water supply interruption, requires immediate correction or
evaluation of the situation.
normal operating procedures.
a HACCP plan.
closure of the operation.
Oops!
Show
Check
Okay!
Check
15
×
How can a manager determine if a HACCP plan is working?
Higher guest check averages
Fewer products rejected during receiving
Monitoring charts indicate hazards are being prevented
Improvement in health inspection scores
Oops!
Show
Check
Okay!
Check
15
×
What is the purpose of a HACCP program?
Preventing any hazards to food from occurring
Ensuring that all hazards never occur in food
Eliminating all hazards in food
Preventing, eliminating, or reducing hazards to food
Oops!
Show
Check
Okay!
Check
×
Restart
Review
Join for Free
;
Your experience on this site will be improved by allowing cookies.
Allow cookies
