Risk Factors

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Risk Factors

1 / 9

Most of ServSafe is based on understanding how to avoid these “Four Main Practices” that cause foodborne illness:

• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene
• Poor cleaning and sanitizing

The CDC has a similar list of food handling mistakes that includes purchasing food from unsafe sources. What is the CDC’s list called?

2 / 9

How should you be proactive instead of reactive in a system of active managerial control?

3 / 9

How does the manager control the risk factors for foodborne illness?

4 / 9

What food safety management system places the responsibility on the manager to actively control the risk factors for foodborne illness?

5 / 9

These are the five most common causes of foodborne illness:

• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor personal hygiene

What does ServSafe call these?

6 / 9

The manager of a food service operation must understand and apply these principles:

• Purchasing food from approved, reputable suppliers
• Controlling time and temperature to prevent the growth of pathogens
• Cleaning and sanitizing to reduce the pathogens on surfaces to a safe level
• Practicing personal hygiene to prevent the transmission of illness by viruses and bacteria
• Avoiding cross-contamination to prevent pathogens from spreading from raw food to ready-to-eat food

How should the manager apply these principles?

7 / 9

What are these food handling mistakes that cause foodborne illness known as?
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.

8 / 9

How can the most common risk factors for foodborne illness be controlled or eliminated?

9 / 9

In a system of active managerial control, who is responsible for actively controlling the five common risk factors for foodborne illness?