Question 1

What is it called when the manager takes responsibility to control the risk factors for food borne illness?

Accepted Answer

Active Managerial Control

Question 2

The five common risk factors are

Accepted Answer

Practicing poor personal hygiene

Question 3

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Accepted Answer

Purchasing food from unsafe sources

Question 4

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Accepted Answer

Failing to cook food correctly

Question 5

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Accepted Answer

Holding food at incorrect temperatures

Question 6

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Accepted Answer

Using contaminated equipment

Question 7

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Accepted Answer

And?

Question 8

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Accepted Answer

Demonstration of knowledge

Question 9

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Accepted Answer

Staff health controls

Question 10

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Accepted Answer

Controlling hands as a vehicle of contamination

Question 11

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Accepted Answer

Time and temperature parameters for controlling pathogens

Question 12

The FDA provides 5 specific recommendations for controlling food borne illness. What are they?

Accepted Answer

Consumer advisories

Question 13

What is the first HACCP principle?

Accepted Answer

Conduct a hazard analysis

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