Lesson 8 August 11, 2023August 8, 2023 by Brian Klein 10 Module Eight, ServSafe Manager Practice Test 1 / 36 If a HACCP plan works for one operation, why can’t the same plan work for all operations? Because every HACCP plan is different Wrong Answer Neither Both 2 / 36 What does a HACCP system need to be based on to be effective? A written plan Wrong Answer Neither Both 3 / 36 In a HACCP system, once the hazards have been identified at each point along its flow through the operation, how can they be prevented from causing harm? Eliminate the hazard Reduced the hazard to a safe level Neither Both 4 / 36 What food safety management system is based on identifying the risks for a food product at each point along its flow through an operation? Hazard Analysis Critical Control Point (HACCP) Wrong Answer Neither Both 5 / 36 Why is every HACCP plan different? Neither Both Wrong Answer Wrong Answer 6 / 36 According to ServSafe, the following steps are essential to implement what? 1. Identify Risks 2. Monitor 3. Corrective Action 4. Management Oversight 5. Training 6. Re-evaluation Active Managerial Control (AMC) Wrong Answer Neither Both 7 / 36 What kind of statement should be expressed in the notice of consumer advisory when serving raw or undercooked food? Wrong Answer These notices must include a statement about the risks of eating these foods. Neither Both 8 / 36 If your menu includes items that are served raw or undercooked, what kind of notice must be given to customers? Wrong Answer Notices must be provided to customers if you serve raw or undercooked menu items. Neither Both 9 / 36 What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”? Requiring food handlers to check the temperature of food being hot-held every two hours is an example. Wrong Answer Neither Both 10 / 36 How can your operation meet the FDA’s reccomendation to have time and temperature parameters for controlling pathogens? Wrong Answer By having procedures that limit the time food spends in the temperature danger zone Neither Both 11 / 36 What example does ServSafe give for “controlling hands as a vehicle of contamination”? This might include requiring the use of tongs to handle ready-to-eat food. Wrong Answer Neither Both 12 / 36 How can your operation meet the FDA’s reccomendation to “control hands as a vehicle of contamination?” Wrong Answer By having procedures that prevent bare-hand contact with ready-to-eat food Neither Both 13 / 36 What example does ServSafe give for meeting the FDA recommendation for “staff health controls”? Staff must know that they are required to report illnesses and illness symptoms to management Wrong Answer Neither Both 14 / 36 What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”? Personal hygiene procedures Reporting illnesses and illness symptoms Neither Both 15 / 36 According to FDA recommendations, a food service manager should know how to keep food safe. How can you demonstrate your food safety knowledge to a health inspector? Wrong Answer Earn a food safety certification Neither Both 16 / 36 The FDA has given these five specific recommendations for controlling the common risk factors for foodborne illness. What are these recommendations known as? • Demonstration of knowledge • Staff health controls • Controlling hands as a vehicle of contamination • Time and temperature parameters for controlling pathogens • Consumer advisories Public health interventions Wrong Answer Neither Both 17 / 36 Re-evaluating the system is the last step to implementing active managerial control. What should you check for when you re-evaluate the system? That your system is working Your system is effective Neither Both 18 / 36 Training staff is an important part of Active Managerial Control (AMC). What should you train your staff? To follow your procedures Bahaviours and actions to avoid Neither Both 19 / 36 Management oversight is essential to implementing active managerial control. What is the purpose of management oversight? To verify that your policies and procedures are being followed To verify that your corrective actions are being followed Neither Both 20 / 36 Corrective action is essential to implementing active managerial control. When should you take corrective action with an employee? Incorrect procedures Improper behaviours Neither Both 21 / 36 Monitoring is essential to implementing active managerial control. What activities should be monitored? Wrong Answer The critical activities Neither Both 22 / 36 Identifying risks is the first step to implementing active managerial control. How can you identify the risks to food safety throughout the flow of food? Find and document the potential risks in your operation Identify the hazards and how they can be controlled or eliminated Neither Both 23 / 36 What kind of tools should you provide for your staff to help them ensure food safety? Standard Operating Procedures (SOPs) Food safety training Neither Both 24 / 36 What should the manager monitor to keep their customers and operation free from risk? The entire flow of food Wrong Answer Neither Both 25 / 36 How does the manager control the risk factors for foodborne illness? By anticipating them By eliminating or reducing them Neither Both 26 / 36 When should a manager practice active managerial control? Throughout the flow of food Wrong Answer Neither Both 27 / 36 You can achieve Active Managerial Control (AMC) in your operation with simple programs like manager supervision, standard operating procedures, and training programs. What is another food safety management system that also achieves AMC? Wrong Answer Hazard Analysis Critical Control Points (HACCP) Neither Both 28 / 36 According to the FDA, what food safety management system can be achieved by using these simple programs in your operation? • Manager supervision • Standard operating procedures (SOPs) • Training program Active Managerial Control (AMC) Wrong Answer Neither Both 29 / 36 How should you be proactive instead of reactive in a system of active managerial control? By knowing the risks and being alert for them By having a plan for the risks Neither Both 30 / 36 What food safety management system places the responsibility on the manager to actively control the risk factors for foodborne illness? Active Managerial Control (AMC) Wrong Answer Neither Both 31 / 36 In a system of Active Managerial Control, who has the responsibility to actively control the five common risk factors for foodborne illness? The manager is responsible Wrong Answer Neither Both 32 / 36 What are these five risk factors for 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. Wrong Answer The FDA’s Five Common Risk Factors Neither Both 33 / 36 What kind of programs are included on this list? • Food Safety Training Program • Personal hygiene program • Quality control and assurance program • Supplier selection and specification program • Standard operating procedures (SOPs) • Cleaning and sanitation program • Facility design and equipment maintenance program • Pest-control program • Food Safety Management System Food safety programs Programs that operations need Neither Both 34 / 36 What kind of programs can make the foundation of a food safety management system when an operation already has them in place? Food safety programs Wrong Answer Neither Both 35 / 36 How does a food safety management system prevent foodborne illness? By controlling risks and hazards throughout the flow of food Wrong Answer Neither Both 36 / 36 What is a group of practices and procedures designed to prevent foodborne illness called? A food safety management system Wrong Answer Neither Both Your score is LinkedIn Facebook Twitter VKontakte
