ServSafe Manager Chapter 8 (7th Edition) Study Questions with Correct Answers 100% Verified and Graded A+
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ServSafe Manager Chapter 8
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ServSafe Manager Chapter 8
ServSafe Manager Chapter 8 (7th Edition) Study Questions with Correct Answers 100% Verified and Graded A+
Food Safety Management system - Correct Answer a group of practices and procedures intended to prevent foodborne illness. It does this by actively controlling risks and hazards throughout the ...
ServSafe Manager Chapter 8 (7th Edition) Study Questions
with Correct Answers 100% Verified and Graded A+
Food Safety Management system - Correct Answer 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.
What are the 5 common risk factors for foodborne illness? - Correct Answer 1.
Purchasing food from unsafe sources.
2. Failing to cook food correctly.
3. Holding food at incorrect temperatures.
4. Using contaminated equipment.
5. Practicing poor personal hygiene.
Active Managerial Control - Correct Answer Manager's responsibility to actively control
risk factors for foodborne illness. It is proactive rather than reactive.
What are the 6 steps to take when implementing active managerial control in an
operation? - Correct Answer 1. Identify risks
2. Monitor
3. Corrective Action
4. Management Oversight
5. Training
6. Re-evaluation
Identify risks - Correct Answer Find and document the potential foodborne illness risks
in your operation. Then identify the hazards that can be controlled or eliminated.
Monitor - Correct Answer Food will be safe if managers monitor critical activities in the
operation. Identify when temperatures should be taken or how often sanitizer
concentrations should be tested in a three-compartment sink.
Corrective Action - Correct Answer Take the appropriate steps to correct improper
procedures or behaviors. (Ex. if sanitizer concentration level is too low when tested, the
situation might be corrected by increasing the concentration level.)
Management Oversight - Correct Answer Verify that all policies, procedures, and
corrective actions are followed.
Training - Correct Answer Ensure employees are trained to follow procedures and
retrained when necessary
Re-evaluation - Correct Answer Periodically assess the system to make sure it is
working correctly and effectively.
Public Health Interventions - Correct Answer specific recommendations provided by the
FDA for controlling the common risk factors for foodborne illness.
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