ServSafe Mngr Chp 8 Word Scramble
|
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
| Question | Answer |
| what is a food safety management system | a group of practices and procedures intended to prevent foodborne illness |
| the managers responsibility to actively control risk factors for foodborne illness is called: | active managerial control |
| what is an SOP | standard operating procedure |
| what does HACCP stand for | Hazard Analysis Crticial Control Point Program |
| 6 key steps of active managerial control | Identify risks Monitor Corrective action Management oversight training re-evaluation |
| a pest control program is an example of a ___ program a.) HACCP b.) workplace safety program c.) food safety program d.) active managerial control | food safety program |
| the purpose of a food safety management system is to a.) keep all areas of the facility clean and pest-free b.) use the correct methods for purchasing and receiving food c.) prevent foodborne illness by controlling risks and hazards | prevent foodborne illness by controlling risks and hazards |
| three components of active managerial control include | identifying risks, corrective action, and training |
| a manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temp. This is an example of which step in active managerial control | corrective action |
| a manager walks around the kitchen every hour to answer questions and see if staff are following procedures. This is an example of which step in active managerial control. | management oversight |
Created by:
24nuttingl
Popular Culinary Arts sets