Share Klink Ch 10 ServSafe 8th ed.
Save to Folder
Three components of active managerial control include identifying risks, training, and
recordkeeping.
corrective action.
creating purchase orders.
creating specifications.
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
food safety management.
hazard analysis critical control point (HACCP).
active managerial control.
quality control and assurance.
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is
Monitoring
Corrective action
Re-evaluation
Identifying risks
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures.
Re-evaluation
Management oversight
Identify risks
Corrective action
What is one way that managers can show they know how to keep food safe?
Conduct self-inspections.
Monitor employee behaviors.
Become certified in food safety.
Check cooking temperatures.
Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
Noting allergens on menus
Reviewing of construction plans
Providing variances for special processes
Implementing consumer advisories
A pest-control program is an example of a(n)
workplace safety program.
food safety program.
HACCP program.
active managerial control program.
What is the purpose of a HACCP program?
Preventing, eliminating, or reducing hazards to food
Eliminating all hazards in food
Preventing any hazards to food from occurring
Ensuring that all hazards never occur in food
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
A minimum or maximum limit which must be met to prevent or eliminate a haza
An evaluation that determines whether the HACCP plan is working as intended
Which is an example of a critical control point (CCP)?
Washing hands before preparing food
Cleaning and sanitizing surfaces correctly
Using color-coded cutting boards
Required minimum internal cooking temperatures
The temperature of a beef roast is periodically checked to see if it has finished cooking. Each time it is determined t
Placing the roast back into the oven
Periodically monitoring the temperature of the roast
Physically checking the temperature of the roast
Having a target temperature of 145°F (63°C)
How can a manager determine if a HACCP plan is working?
Higher guest check averages
Improvement in health inspection scores
Fewer products rejected during receiving
Monitoring charts indicate hazards are being prevented
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
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
What does a crisis management program need to be successful?
Corrective actions
Extensive food safety knowledge
Hired consultants
A written plan
What three phases must a crisis management program focus on?
Hazard Analysis, Corrective Action, Monitoring
Monitoring, Response, Prevention
Preparation, Response, Recovery
Prevention, Response, Corrective Action
