Share Klink Ch 10 ServSafe 8th ed.
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Three components of active managerial control include identifying risks, training, and
corrective action.
recordkeeping.
creating specifications.
creating purchase orders.
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
active managerial control.
quality control and assurance.
hazard analysis critical control point (HACCP).
food safety management.
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
Corrective action
Identify risks
What is one way that managers can show they know how to keep food safe?
Conduct self-inspections.
Check cooking temperatures.
Become certified in food safety.
Monitor employee behaviors.
Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
Reviewing of construction plans
Noting allergens on menus
Implementing consumer advisories
Providing variances for special processes
A pest-control program is an example of a(n)
food safety program.
HACCP program.
active managerial control program.
workplace safety program.
What is the purpose of a HACCP program?
Preventing any hazards to food from occurring
Eliminating all hazards in food
Preventing, eliminating, or reducing hazards to food
Ensuring that all hazards never occur in food
What is a critical control point (CCP)?
A minimum or maximum limit which must be met to prevent or eliminate a haza
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
A step that must be taken when a critical limit has not been met
Which is an example of a critical control point (CCP)?
Using color-coded cutting boards
Washing hands before preparing food
Cleaning and sanitizing surfaces correctly
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
Physically checking the temperature of the roast
Placing the roast back into the oven
Periodically monitoring 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?
Monitoring charts indicate hazards are being prevented
Fewer products rejected during receiving
Higher guest check averages
Improvement in health inspection scores
Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
Developing standard operating procedures
Keeping detailed supplier records
Controlling hands as a vehicle of contamination
Conducting annual equipment checks
What is the purpose of a food safety management system?
To prevent foodborne illness by controlling the hazards throughout the flow
To identify and address critical control points (CCPs) in the operation
To prepare for an imminent health hazard
To teach employees to recognize the signs of foodborne illness
What does a crisis management program need to be successful?
Corrective actions
Hired consultants
Extensive food safety knowledge
A written plan
What three phases must a crisis management program focus on?
Prevention, Response, Corrective Action
Preparation, Response, Recovery
Monitoring, Response, Prevention
Hazard Analysis, Corrective Action, Monitoring
