ServSafe Manager Chapter 8

Question 1

Definition of a FOOD MANAGEMENT SYSTEM

Answer 1

a group of practices and procedures intended to prevent foodborne illnesses

Question 2

What are programs needed in a food management system?

Answer 2

personal hygiene program
food safety training program
supplier selection and specification program
quality control and assurance program
cleaning and sanitation program
standard operating procedures (SOPs)
facility design and equipment maintenance program
pest-control program

Question 3

What are the 5 common risk factors for foodborne illness?

Answer 3

purchasing food from unsafe sources
failing to cook food correctly
holding food at incorrect temperatures
using contaminated equipment
practicing poor personal hygiene

Question 4

What are the steps to take when implementing active managerial control? (6)

Answer 4

1.) identify risks: find/document risks and identify hazards that can be controlled or eliminated

2.) monitor: monitor critical activities such as when temps should be taken or how often sanitization occurs

3.) corrective action: take steps to correct improper procedures or behaviors

4.) management oversight: verify that all policies, procedures, and corrective actions are taken

5.) training: all employees must be trained and retrained as necessary

6.) re-evaluation: assess systems to make sure they are working effectively

Question 5

Describe the Public Health Intervention: DEMONSTRATION OF KNOWLEDGE

Answer 5

managers must be able to show what to do to keep food safe

become certified in food safety

Question 6

Describe the Public Health Intervention: STAFF HEALTH CONTROLS

Answer 6

procedures are put in place to make sure that staff are practicing personal hygiene

Question 7

Describe the Public Heath Intervention: CONTROLLING HANDS AS A VEHICLE OF CONTAMINATION

Answer 7

must have controls to prevent bare-hand contact with ready-to-eat food

Question 8

Describe the Public Health Intervention: TIME AND TEMPERATURE PARAMETERS FOR CONTROLLING PATHOGENS

Answer 8

procedures must be put in place to limit the time that food spends in the temperature danger zone

Question 9

Describe the Public Health Intervention: CONSUMER ADVISORIES

Answer 9

notices must be given to customers if you serve raw or undercooked menu items

Question 10

What does HACCP stand for?

Answer 10

Hazard Analysis Critical Control Point

Question 11

What must a HACCP be based on?

Answer 11

a specific written plan to each facility’s menu, customers, equipment, processes, and operations based on identifying significant biological, chemical, or physical hazard at specific points within a product’s flow