Module 8 - ServSafe Flashcards
1
Q
The actions a manager takes to reduce the risk of foodborne illness is called?
A
Active Managerial Control
2
Q
How do you execute Active Managerial Control? (3)
A
- Identify Risks
- Corrective Action
- Training
3
Q
What is HACCP?
A
Hazard Analysis Critical Control Point
It is based on a written plan
4
Q
What does HACCP do?
A
Identifies Biological, Chemical, and Physical hazards in products flow
