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- Comprehension for next 4 questions
A food safety management system is a group of practices and procedures intended to prevent foodborne illness. It does this by actively controlling risks and hazards throughout the flow of food. The principles outlined throughout ServSafe are the basis for each of the programs a restaurant needs:
Personal Hygiene Program
Food Safety Training Program
Supplier Selection and specification program
Cleaning and Sanitation Program
Facility Design and equipment Maintenance Program
Quality Control and Assurance Program
Standard Operating Procedure
Pest Control Program
1. Multiple Choice30 seconds1 ptWhat is the purpose of a food safety management system?
To ensure the quality of food products
To prevent foodborne illness
To increase the shelf life of food products
To reduce production costs
2. Multiple Choice45 seconds1 ptWhy is the Food Safety Training Program crucial?
To ensure food safety
To improve customer satisfaction
To reduce the risk of foodborne illnesses
To increase employee productivity
3. Multiple Choice45 seconds1 ptWhy is Supplier Selection and specification program important to a Food Safety program?
To ensure the quality of food products
To maintain food safety standards
To reduce the risk of contamination
To ensure that ordered food & supplies come to the facility uncontaminated and as safe as possible
4. Multiple Choice30 seconds1 ptWhat is the basis for each of the programs a restaurant needs?
ServSafe principles
Customer feedback
Employee uniforms
Menu design
- 6. Multiple Choice
A food safety management system is a group of practices and procedures intended to:
Make sure your operation is financially successful
Prevent foodborne illnesses
Keep people from bringing pets into restaurants
None of the above
- 7. Multiple Choice
Your operation should have which of the following food safety programs? Select all that apply
Food safety training program
Standard operating procedures
Personal professionalism program
Cleaning and sanitation program
Facility design and equipment maintenance program
- 8. Multiple Choice
True or False: It is the operation manager's responsibility to actively control the five common risk factors for foodborne illnesses.
True
False
- 9. Multiple Choice
True or False: Active managerial control is reactive, not proactive.
True
False
- Comprehension for next 4 questions
There are some important steps to take when implementing active managerial control in your operation.
Identify risks: find an document the potential for foodborne illness in your operation
Monitor: Food will be safe if managers ACTIVELY monitor critical activities in the operation - like checking chicken for being at the correct temperature or checking the concentration of sanitizer.
Corrective action: If an employee does something wrong that puts food at risk for contamination - know how to fix it or ensure no one gets sick due to the mistake
Management oversight: Verify that all policies and procedures are followed
Training: Ensure employees are trained (and retrained, if necessary)
Re-evaluation: Periodically asses the entire system to make sure it is working correctly and effectively.
9. Multiple Choice45 seconds1 ptWhat is the correct course of action if an employee does something wrong that puts food at risk for contamination?
Take proper corrective action
Discipline the employee
Always throw it out and remake it.
Re-train the employee on proper procedures
10. Multiple Choice30 seconds1 ptWhat is one of the key aspects of implementing Active Managerial Control?
Regular employee training
Increased work hours
Hiring more staff
Implementing new technology
11. Multiple Choice30 seconds1 ptWhat is the first step in implementing Active Managerial Control?
Identify risks
Implement control measures
Train staff on food safety
Monitor and verify control measures
12. Multiple Choice30 seconds1 ptWhat is the key to ensuring food safety according to the passage?
Regular inspections
Employee training
Active managerial control
Health Department feedback
- 15. Multiple Choice
What is the first step of active managerial control?
Training
Corrective Action
Monitor
Identify Risks
- 16. Multiple Choice
What is the last step of active managerial control?
Management Oversight
Re-evaluation
Training
Monitor
- 17. Multiple Choice
What are public health interventions?
Meetings to teach people how to have better personal hygiene in restaurant operations.
Meetings to teach people how to be healthier in restaurants.
Recommendations by the FDA for controlling common risk factors for foodborne illnesses
All of the above
- 18. Multiple Choice
True or False: Managers must maintain documentation proving they trained staff how to report if they have any sick symptoms.
True
False
- 19. Multiple Choice
True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.
True
False
- 20. Multiple Choice
A HACCP Plan is a
Plan to help prevent foodborne illnesses
Plan to help identify food risks in your operation
Plan to help control food operations in a way that keeps food safe
All of the above
- 21. Multiple Choice
HACCP stands for
Hazard Analysis Critical Control Position
Hazard Analysis Condition Control Position
Hazard Analysis Condition Control Point
Hazard Analysis Critical Control Point
- 22. Multiple Choice
The school's cafeteria serves COLD sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
Cooling
Reheating
Cooking
Storage
- 23. Multiple Choice
What is the purpose of a food safety program?
Identify, tag, and repair faulty equipment within the facility
Keep all areas of the facility clean and pest free
Document and use the correct methods for purchasing and receiving food
Identify and control possible hazards throughout the flow of food
- 24. Multiple Choice
Reviewing temperature logs and other records to make sure that the HACCP plan is working as planned is an example of which HACCP principle?
Verification
Monitoring
Record Keeping
Hazard Analysis
- 25. Multiple Choice
A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?
Checking the critical limit
Recording the temperature in the log book
Reheating the soup
Sanitizing the thermometer probe
- 26. Multiple Choice
What does an operation need if they want to smoke food as a way of preserving it?
Crisis-management plan
Variance from the local regulatory authority
Food safety certificate
ServSafe Certificate
- 27. Multiple Choice
A managers responsibility to control risk factors for foodborne illnesses is called:
Food safety management
Active managerial control
HACCP
Quality control and assurance
- 28. Multiple Choice
A pest-control program is an example of a(n)
Workplace safety program
Food safety program
HACCP program
Active managerial control program
- 29. Multiple Choice
A cook forgot to wash his uniform before starting work. Could this cause a foodborne illness?
Yes - This employee is practicing poor personal hygiene. This is a common risk for foodborne illness.
No - They can wear an apron and be fine
- 30. Multiple Choice
True or False: SOPs are one of the foundations of a food safety management system.
True
False
- 31. Multiple Choice
Which of the following is a common risk factor of a foodborne illness?
Purchasing food from unsafe source.
Sanitizing kitchen equipment in between food uses.
Holding food at the correct temperature.
Wearing hair restraints.
- 32. Multiple Choice
Which of the following is NOT a way to achieve active managerial control?
Training programs
HACCP
USDA
Manager supervision
- 33. Multiple Choice
What is the first step in implementing active managerial control?
Identify and document potential risks and ways to control or eliminate them.
Correct the improper procedures.
Monitor activities.
Verify policies are followed correctly.
- 34. Multiple Choice
True or False: Consumer advisories are provided by the FDA when necessary.
True
False
- 35. Multiple Choice
The HACCP Program...
Identifies significant hazards at points within a product's flow through an operation.
Identifies how to prevent, eliminate, or reduce hazards to safe levels.
Is documented in a written plan.
All of the above.
- 36. Multiple Choice
A cook plated a chicken breast after making sure it was cooked to 155. What risk factor best matches this scenario?
Failing to cook food correctly.
Practicing personal hygiene.
Using contaminated equipment.
- 37. Multiple Choice
A cook served rice at 120 degrees from a HOLDING unit. What risk factor best matches this scenario?
Holding food at incorrect temperatures.
Using contaminated equipment.
Failing to cook food correctly.
Practicing personal hygiene.
- 38. Multiple Choice
A pest control program is an example of a(n)...
HACCP Program.
Workplace safety program.
Food safety program.
Active managerial control program.
- 39. Multiple Choice
What is the purpose of a food safety management system?
keep all areas of the facility clean and pest-free.
identify, tag, and repair faulty equipment within the facility.
prevent foodborne illness by controlling risks and hazards.
use the correct methods for purchasing and receiving food.
- 40. Multiple Choice
The FDA stands for...
Food and Drug Administration
Food and Drink Administration.
Fruit and Drink Administration.
- 41. Multiple Choice
True or False: All HACCP Plans are the same?
True
False
- 42. Multiple Choice
Public health interventions are provided by which government organization?
FDA
OSHA
USDA
EPA
- 43. Multiple Choice
Who's responsibility is it to acvtively control the risk factors for foodborne illnesses?
Customer
Manager
Waitress
Hostess
- 44. Multiple Choice
A managers responsibility to actively control risk factors for foodborne illness is called...
HACCP program
Quality control and assurance program
food safety management
active managerial control
- 45. Multiple Choice
A pest-control program is an example of a(an) ...
HACCP program
workplace safety program
food safety program
active managerial control program
- 46. Multiple Choice
A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?
Purchasing food from unsafe sources
Holding food at incorrect temperatures
Using Contaminated equipment
Practicing poor personal hygiene
- 47. Multiple Choice
The Purpose of a food safety management program is to...
keep all areas of the facility clean and pest-free
identify, tag, and repair faulty equipment within the facility
prevent foodborne illness by controlling risks and hazards
use the correct methods for purchasing and receiving food
- 48. Multiple Choice
Three components of active managerial control include...
identifying risks, creating specifications, and training
identifying risks, corrective action, and training
identifying risks, creating purchase orders, and training
identifying risks, record keeping, and training
- 49. Multiple Choice
A sees a chef cook chicken breasts to an incorrect temperature and asks the chef to continue cooking them until they reach 165 *F. This is an example of which TWO steps in the active managerial control process?
identifying risks
monitoring
corrective action
re-evaluation
- 50. Multiple Choice
The chef walks around the kitchen, observing students cooking, answering questions, and checking that all student cooks are following procedures. This is an example of which step in active managerial control?
identify risks
corrective action
managerial oversight
re-evaluation
- 51. Multiple Choice
The difference between a menu disclaimer and a menu notice is...
A DISCLAIMER tells guests that a menu item is potentially dangerous (like raw fish in sushi) and a NOTICE reminds guests that something is potentially dangerous about that item (fish should be cooked to 145*F)
A NOTICE tells guests that a menu item is potentially dangerous (like raw fish in sushi) and a DISCLAIMER reminds guests that something is potentially dangerous about that item (fish should be cooked to 145*F)
A DISCLAIMER tells a guest it's "not the restaurants fault if they get sick eating an item." A NOTICE tells them about the availability of an item.
A DISCLAIMER is a legal term; a NOTICE is a menu term.
- 52. Multiple Choice
S.O.P. stands for...
Safety Operating Procedures
Standard Operating Procedures
Simple Online Principles
Simple Operating Procedures
- Answer choicesTagsAnswer choicesTags