21514135
Descripción
Test por Kellie Jordan, actualizado hace más de 1 año
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Creado por Kellie Jordan
hace más de 4 años
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Pregunta 1
Pregunta
Active managerial control focuses on managing the risk factors for foodborne illness
Respuesta
- True
- False
Pregunta 2
Pregunta
The purpose of a food safety management system is to prevent foodborne illness.
Respuesta
- True
- False
Pregunta 3
Pregunta
Identifying risks is the first step in implementing active managerial control.
Respuesta
- True
- False
Pregunta 4
Pregunta
Mark each item that is an FDA public health intervention.
Respuesta
-
Demonstration of knowledge
-
Staff health controls
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Controlling hands as a vehicle of contamination
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Time and temperature parameters for controlling pathogens
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Consumer advisories
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HACCP planning
Pregunta 5
Pregunta
What is the primary purpose of a food safety management system?
Respuesta
-
Keep all areas of the facility clean and pest-free.
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Lock-out and tag-out faulty equipment within the facility.
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Prevent foodborne illness by controlling risks and hazards
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Maintain correct purchasing and receiving records for auditors.
Pregunta 6
Pregunta
What is a manager’s responsibility to actively control risk factors for foodborne illnesses called?
Respuesta
-
Active managerial control
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Food safety management
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Quality control and assurance
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Hazard analysis critical control point (HACCP)
Pregunta 7
Pregunta
A manager asks a dish washer to rewash dishes after determining that the sanitizing rinse was not properly made. This is an example of which step in active managerial control?
Respuesta
-
Identifying risks
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Monitoring
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Corrective action
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Re-evaluation
Pregunta 8
Pregunta
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
Respuesta
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Management oversight
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Corrective action
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Re-evaluation
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Identify risks
Pregunta 9
Pregunta
One way for managers to demonstrate a knowledge of food safety is to
Respuesta
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conduct self-inspections.
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take cooking temperatures.
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monitor employee behaviors.
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become certified in food safety.
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