ServSafe - Chapter 8 - Food Safety Management Systems - Study Questions

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

active managerial control.

A pest-control program is an example of a(n)

food safety program.

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?

Using contaminated equipment

The purpose of a food safety management system is to

prevent foodborne illness by controlling risks and hazards.

Three components of active managerial control include

identifying risks, corrective action, and training.

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Corrective action

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?

Management oversight

One way for managers to show that they know how to keep food safe is to

become certified in food safety.