Food Safety Management Systems

Question 1

The purpose of a food safety management system is to

A. Keep all area of the facility clean and pest free
B. Identity, tag, and repair faulty equipment within the facility
C. Prevent foodborne illness by controlling risks and hazards
D. Use the correct methods for purchasing and receiving foods

Answer 1

C. Prevent foodborne illness by controlling risks and hazards

Question 2

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

A. Hazard analysis critical control point (HACCP)
B. Quality control and assurance
C. Food safety management
D. Active managerial control

Answer 2

D. Active managerial control

Question 3

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?

A. Identifying risks
B. Monitoring
C. Corrective action
D. Re-evaluation

Answer 3

C. Corrective action

Question 4

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?

A. Management oversight
B. Corrective action
C. Re-evaluation
D. Identify risks

Answer 4

A. Management oversight

Question 5

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

A. Become certified in food safety
B. Take cooking temperatures
C. Monitor employee behaviors
D. Conduct self-inspections.

Answer 5

A. Become certified in food safety

Question 6

When must a consumer advisory be provided for menu items containing TCS food?

A. When the item is raw or undercooked
B. When the item contains a potential allergen
C. When the operation provides only counter service
D. When the operation primarily serves a high-risk population.

Answer 6

A. When the item is raw or undercooked