ServSafe Chapter 8
Quiz by KENITA MITCHELL
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13 questions
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- Q1What is it called when the manager takes responsibility to control the risk factors for food borne illness?Active Managerial Control30s
- Q2The five common risk factors arePracticing poor personal hygiene30s
- Q3See imagePurchasing food from unsafe sources30s
- Q4See imageFailing to cook food correctly30s
- Q5See imageHolding food at incorrect temperatures30s
- Q6See imageUsing contaminated equipment30s
- Q7See imageAnd?30s
- Q8See imageDemonstration of knowledge30s
- Q9See imageStaff health controls30s
- Q10See imageControlling hands as a vehicle of contamination30s
- Q11See imageTime and temperature parameters for controlling pathogens30s
- Q12The FDA provides 5 specific recommendations for controlling food borne illness. What are they?Consumer advisories30s
- Q13What is the first HACCP principle?Conduct a hazard analysis30s