ServSafe Word Scramble
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| Question | Answer |
| What are 5 common food risks for food borne illnesses? | Purchasing food from unsafe sources, not cooking food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene. |
| What are the FDA's public health interventions? | Demonstration of knowledge, staff health controls, controlling hands as a vehicle of contamination, time and temp. parameters for controlling pathogens, consumer advisories. |
| What is a food safety management system? | Is a group of practices and procedures trying to prevent food born illnesses. |
| What is active managerial control? | Is the managers responsibility to constantly control any risk factors for foodborne illness. |
| What type of program does pest-control fall into? | The food safety program. |
| What are three components of active managerial? | Identifying risks, corrective action, and training. |
| How many programs are there? | 8 |
| What does HACCP stand for? | Hazard Analysis Critical Control Point. |
| As a manager what must you show to keep food safe? | Demonstration of their knowledge. |
| What is staff health controls? | Staff practicing personal hygiene. |
| What are controling hands as a vehicle of contamination? | Control or try to prevent bare-hand contact with ready to eat food. |
| What is consumer advisories? | Are notices given to customers if served raw or uncooked food. |
| What does the HACCP do? | After identifying the hazards it can now be prevented, eliminated, or reduced to a safe level. |
Created by:
Angie1324
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