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15
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What is the purpose of a HACCP program?
Ensuring that all hazards never occur in food
Eliminating all hazards in food
Preventing, eliminating, or reducing hazards to food
Preventing any hazards to food from occurring
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15
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Three components of active managerial control include identifying risks, training, and
corrective action.
recordkeeping.
creating purchase orders.
creating specifications.
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15
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A pest-control program is an example of a(n)
active managerial control program.
food safety program.
workplace safety program.
HACCP program.
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baam
Lose 25 points!
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gift
Win 5 points!
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fairy
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25
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banana
Go to last place!
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15
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What is a critical control point (CCP)?
A point in the process where a hazard can be prevented, eliminated, or redu
A step that must be taken when a critical limit has not been met
An evaluation that determines whether the HACCP plan is working as intended
A minimum or maximum limit which must be met to prevent or eliminate a haza
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monster
Reset all scores!
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seesaw
Swap points!
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gift
Win 25 points!
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baam
Lose 15 points!
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15
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What should be done when responding to a crisis?
Deny any accountability.
Respond to media questions rather than take control.
Rely on the media to relay facts.
Work with the media.
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15
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What is one way that managers can show they know how to keep food safe?
Conduct self-inspections.
Check cooking temperatures.
Monitor employee behaviors.
Become certified in food safety.
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15
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If an imminent health hazard has occurred and there is a significant risk to food safety, service must be stopped and
the regulatory authority must be notified.
contaminated food must be cooked quickly.
food in packaging that is not intact must be used immediately.
the public must be notified.
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When should an imminent health hazard be corrected?
Immediately
Within 30 days
Within 48 hours
Within 24 hours
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15
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Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
Providing variances for special processes
Noting allergens on menus
Implementing consumer advisories
Reviewing of construction plans
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15
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A managerâs responsibility to actively control risk factors for foodborne illnesses is called
active managerial control.
quality control and assurance.
food safety management.
hazard analysis critical control point (HACCP).
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15
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What is the purpose of a food safety management system?
To identify and address critical control points (CCPs) in the operation
To teach employees to recognize the signs of foodborne illness
To prepare for an imminent health hazard
To prevent foodborne illness by controlling the hazards throughout the flow
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Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
Developing standard operating procedures
Controlling hands as a vehicle of contamination
Keeping detailed supplier records
Conducting annual equipment checks
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banana
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gift
Win 10 points!
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rocket
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lifesaver
Give 25 points!
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15
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In the event of an imminent health hazard, such as a water supply interruption, the operation must
reduce the hours of operation.
notify the regulatory authority.
execute a HACCP plan.
maintain normal operating procedures.
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