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Klink Ch 10 ServSafe 8th ed.

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  • When should an imminent health hazard be corrected?
    Immediately
    Within 48 hours
    Within 24 hours
    Within 30 days
  • If an imminent health hazard has occurred and there is a significant risk to food safety, service must be stopped and
    the public must be notified.
    food in packaging that is not intact must be used immediately.
    contaminated food must be cooked quickly.
    the regulatory authority must be notified.
  • Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
    Reviewing of construction plans
    Implementing consumer advisories
    Noting allergens on menus
    Providing variances for special processes
  • A group of practices and procedures intended to prevent foodborne illness is called
    a food safety management system.
    a HACCP plan.
    corrective action.
    active managerial control.
  • A manager’s responsibility to actively control risk factors for foodborne illnesses is called
    quality control and assurance.
    hazard analysis critical control point (HACCP).
    food safety management.
    active managerial control.
  • A pest-control program is an example of a(n)
    active managerial control program.
    food safety program.
    HACCP program.
    workplace safety program.
  • While creating a HACCP plan, an operation determines that porkchops should be cooked for 17 minutes on the grill to rea
    Record the temperature of each porkchop and review logs daily.
    Check the temperature of each pork chop with a thermocouple thermometer.
    Clean and inspect the grill at regular intervals.
    Stop cooking a porkchop if it doesn’t reach 145°F (63°C) after 18 minutes.
  • What should a manager do after receiving multiple complaints of foodborne illness?
    Throw out all product suspected in the incident.
    Admit responsibility to all guests who call to report.
    Speak with their lawyer or legal team immediately.
    Contact the regulatory authority to assist.
  • What should be done when responding to a crisis?
    Respond to media questions rather than take control.
    Deny any accountability.
    Rely on the media to relay facts.
    Work with the media.
  • In the event of an imminent health hazard, such as a water supply interruption, the operation must
    execute a HACCP plan.
    reduce the hours of operation.
    maintain normal operating procedures.
    notify the regulatory authority.
  • 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
  • Which HACCP principle is intended to help an operation maintain a HACCP plan and verify its effectiveness?
    Determine critical control points.
    Conduct a hazard analysis.
    Identify corrective actions.
    Establish procedures for record keeping and documentation.
  • An imminent health hazard, such as a water supply interruption, requires immediate correction or
    normal operating procedures.
    evaluation of the situation.
    closure of the operation.
    a HACCP plan.
  • What is one way that managers can show they know how to keep food safe?
    Become certified in food safety.
    Conduct self-inspections.
    Monitor employee behaviors.
    Check cooking temperatures.
  • Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
    Controlling hands as a vehicle of contamination
    Keeping detailed supplier records
    Developing standard operating procedures
    Conducting annual equipment checks
  • What three phases must a crisis management program focus on?
    Monitoring, Response, Prevention
    Hazard Analysis, Corrective Action, Monitoring
    Preparation, Response, Recovery
    Prevention, Response, Corrective Action
  • What is the purpose of a HACCP program?
    Eliminating all hazards in food
    Preventing, eliminating, or reducing hazards to food
    Preventing any hazards to food from occurring
    Ensuring that all hazards never occur in food
  • How can a manager determine if a HACCP plan is working?
    Improvement in health inspection scores
    Monitoring charts indicate hazards are being prevented
    Fewer products rejected during receiving
    Higher guest check averages
  • What is the purpose of a food safety management system?
    To teach employees to recognize the signs of foodborne illness
    To identify and address critical control points (CCPs) in the operation
    To prepare for an imminent health hazard
    To prevent foodborne illness by controlling the hazards throughout the flow
  • A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is
    Corrective action
    Identifying risks
    Re-evaluation
    Monitoring
  • Which is an example of a critical control point (CCP)?
    Required minimum internal cooking temperatures
    Using color-coded cutting boards
    Washing hands before preparing food
    Cleaning and sanitizing surfaces correctly
  • What does a crisis management program need to be successful?
    A written plan
    Hired consultants
    Corrective actions
    Extensive food safety knowledge
  • A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures.
    Identify risks
    Re-evaluation
    Corrective action
    Management oversight
  • The temperature of a beef roast is periodically checked to see if it has finished cooking. Each time it is determined t
    Having a target temperature of 145°F (63°C)
    Physically checking the temperature of the roast
    Periodically monitoring the temperature of the roast
    Placing the roast back into the oven
  • What is a critical control point (CCP)?
    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 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 personal hygiene program, food safety training, and standard operating procedures are components of a
    HACCP plan.
    food safety management system.
    workplace security program.
    public health intervention.
  • What should a manager do if the regulatory authority confirms their operation is the source of a foodborne illness outbr
    Deny accountability and seek legal counsel.
    Hire a third-party laboratory to conduct a private investigation.
    Throw out all product suspected in the incident.
    Provide the regulatory authority with all appropriate documentation.
  • Three components of active managerial control include identifying risks, training, and
    recordkeeping.
    corrective action.
    creating specifications.
    creating purchase orders.
  • A guest calls a restaurant and reports a foodborne illness that they believe came from eating at the establishment. Wha
    Admit responsibility if they think they customer is correct.
    Avoid expressing concern.
    Complete a foodborne illness incident report.
    Disregard the complaint until there are more facts.
  • A broken water main has caused the water in an operation to appear brown. What should the manager do?
    Use the water for everything except handwashing.
    Contact the local regulatory authority before use.
    Use the water for everything except dishwashing.
    Boil the water for one minute before use.
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