Risk Factors May 10, 2024 by Brian Klein /9 0 votes, 0 avg 0 Risk Factors 1 / 9 In a system of active managerial control, who is responsible for actively controlling the five common risk factors for foodborne illness? The manager The supplier Neither Both Wrong! Thats right! 2 / 9 How does the manager control the risk factors for foodborne illness? By anticipating and preparing for them Eliminating or reducing them Neither Both Wrong! Thats right! 3 / 9 How can the most common risk factors for foodborne illness be controlled or eliminated? Practice good personal hygiene Cleaning and sanitizing equipment Holding food at the correct temperatures Purchasing food from approved, reputable suppliers Cooking food to its required minimum internal temperature All are correct Wrong! Thats right! 4 / 9 What are these food handling mistakes that cause foodborne illness known as?1. Purchasing food from unsafe sources2. Failing to cook food correctly3. Holding food at incorrect temperatures4. Using contaminated equipment5. Practicing poor personal hygiene. Main Factors Common Risk Factors Neither Both Wrong! Thats right! These are the CDC’s Five Common Risk Factors for foodborne illness outbreaks. According to studies conducted by the CDC, these five food handling mistakes are linked the most often to outbreaks of foodborne illness. 5 / 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? Five Food Handling Mistakes Five Common Risk Factors Neither Both Wrong! Thats right! 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? Create procedures that keep food safe Train staff to follow your procedures Neither Both Wrong! Thats right! 7 / 9 What food safety management system places the responsibility on the manager to actively control the risk factors for foodborne illness? Active Managerial Control (AMC) Hazard Analysis Critical Control Points (HACCP) Neither Both Wrong! Thats right! 8 / 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? Common Risk Factors Food-handling mistakes Neither Both Wrong! Thats right! 9 / 9 How should you be proactive instead of reactive in a system of active managerial control? By knowing the risks and being alert to them By having a plan for the risks Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
