Chapter 8

Question 1

What are food safety management systems?

Answer 1

A group of procedures and practices intended to prevent foodborne illness. It does this by actively controlled risks and hazards throughout the flow of food.

Question 2

What is active managerial control and how can it be applied (six steps)?

Answer 2

The managers responsibility to activity control the risk factors for foodborne illness. Includes six steps:
Identify risks, monitor, corrective action, management oversight, training, and re-evaluation

Question 3

What is a Hazzard Analysis Critical Control Point (HACCP) system?

Answer 3

Systems based on identifying significant biological, chemical or physical hazards at specific points within a products flow

Question 4

A manager’s responsibility to actively control risk factors for foodborne illnesses is called?

Answer 4

active managerial control

Question 5

A pest-control program is an example of a(n)

Answer 5

food safety program

Question 6

A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?

Answer 6

Using contaminated equipment

Question 7

The purpose of a food safety management system is to

Answer 7

prevent foodborne illness by controlling risks and hazards

Question 8

A manager asks a chef to continue cooking chicken breasts’ after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Answer 8

Corrective Action

Question 9

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

Answer 9

Management Oversight

Question 10

One way for managers to show that they know how to keep food safe is to

Answer 10

become certified in food safety