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Arby's Training – Questions With Detailed & Verified Answers
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Arby's Training – Questions With Detailed & Verified Answers
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Arby's Training – Questions With Detailed & VerifiedAnswers
It is the manager's responsibility to actively control the risk factors for
foodborne illness. This is called active _______________ _______________. Right
Ans - managerial control
Training programs, incorporation of SOP's, and a HAACP program are all ways
that active ____________________ _________________ can be achieved. Right Ans -
managerial control
__________________ is critical to the success of active managerial control. Right
Ans - Monitoring
SOP stands for _____________________ _____________________ _______________ Right
Ans - Standard operating procedures
The FDA provides recommendations called ______________ _____________
_________________ to help control the risk factors of foodborne illness. Right
Ans - public health interventions
Controls must be put into place to prevent ______-_______ contact with ready-to-
eat food. Right Ans - bare-hand
Procedures must be put into place to limit the time food spends in the
___________________ _______________ ____________. Right Ans - temperature danger
zone
Notices must be provided to customers if you serve _______ or ___________________
menu items. Right Ans - raw, undercooked
One of the active managerial controls you can put into place to control
foodborne illness is the HAACP system. HAACP stands for _____________
______________ ______________ ______________ ____________. Right Ans - Hazard
Analysis Critical Control Point
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