(Chemistry) Chapter 8 Review Questions Servsafe Manager

Chapter 8 Review Questions
What is the primary purpose of a food safety management system?
A. Keep all areas of the facility clean and pest-free.
B. Lock out and tag-out faulty equipment within the facility.
C. Prevent foodborne illness by controlling risks and hazards.
D. Maintain correct purchasing and receiving recordsfor auditors.
What is a manager’sresponsibility to actively control risk factors for foodborne illnesses called?
A. Active managerial control
B. Food safety management
C. Quality control and assurance
D. Hazard analysis critical control point (HACCP)
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?
A. Identifying risks
B. Monitoring
C. Corrective action
D. Re-evaluation
A manager walks around the kitchen every hour to answer questions and to see ifstaff members are
following procedures. This is an example of which step in active managerial control?