The purpose of a food safety management system is to: - ANSWERprevent foodborne illness by
controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called -
ANSWERactive managerial control
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect
temperature. This is an example of which step in active managerial control? - ANSWERcorrective action
A manager walks around the kitchen every hour to answer questions and to see if staff members are
following procedures. This is an example of which step in active managerial control? -
ANSWERmanagement oversight
One way for managers to show that they know how to keep food safe is to - ANSWERbecome certified in
food safety
A power outage has left hot TCS food out of temperature control for six hours. What must be done with
the food? - ANSWERthrow the food away
An imminent health hazard, such as a water supply interruption, requires immediate correction or -
ANSWERclosure of operation
What is the best way to protect food from deliberate tampering? - ANSWERmake it as difficult as
possible for someone to tamper with it
To prevent deliberate contamination of food, a mgr should know whom to contact about suspicious
activity, monitor the security of products, keep information related to food security on file and know -
ANSWERwho is in the facility
, Where should food handlers wash their hands? - ANSWERdesignated sink for handwashing
What must food handlers do after touching their body or clothing? - ANSWERWash their hands
When washing hands, what is the minimum time that food handlers should scrub hands and arm with
soap? - ANSWER10 seconds
After which activity must food handlers wash their hands? - ANSWERclearing tables
What is the main reason for food handlers to avoid scratching their scalps? - ANSWERspreading
pathogens to food
When may food handlers wear plain-band ring? - ANSWERat any time
What should a food handler do when working with an infected cut on finger? - ANSWERcover wound
with impermeable bandage or finger cot with glove
What is the only jewelry that may be worn on hands or arms while handling food? - ANSWERplain band
ring
In addition to other criteria, how many ppl must have the same symptoms in order for food borne illness
to be considered an outbreak? - ANSWERat least 2
When should a food handler with a sore throat and fever be excluded from operation? -
ANSWERCustomers served are primarily high-risk populatioin
What is basic characteristic of virus - ANSWERneeds living host to grow
After handling raw meat and before handling produce, what should food handlers do with gloves? -
ANSWERwash hands and change them
controlling risks and hazards
A manager's responsibility to actively control risk factors for foodborne illnesses is called -
ANSWERactive managerial control
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect
temperature. This is an example of which step in active managerial control? - ANSWERcorrective action
A manager walks around the kitchen every hour to answer questions and to see if staff members are
following procedures. This is an example of which step in active managerial control? -
ANSWERmanagement oversight
One way for managers to show that they know how to keep food safe is to - ANSWERbecome certified in
food safety
A power outage has left hot TCS food out of temperature control for six hours. What must be done with
the food? - ANSWERthrow the food away
An imminent health hazard, such as a water supply interruption, requires immediate correction or -
ANSWERclosure of operation
What is the best way to protect food from deliberate tampering? - ANSWERmake it as difficult as
possible for someone to tamper with it
To prevent deliberate contamination of food, a mgr should know whom to contact about suspicious
activity, monitor the security of products, keep information related to food security on file and know -
ANSWERwho is in the facility
, Where should food handlers wash their hands? - ANSWERdesignated sink for handwashing
What must food handlers do after touching their body or clothing? - ANSWERWash their hands
When washing hands, what is the minimum time that food handlers should scrub hands and arm with
soap? - ANSWER10 seconds
After which activity must food handlers wash their hands? - ANSWERclearing tables
What is the main reason for food handlers to avoid scratching their scalps? - ANSWERspreading
pathogens to food
When may food handlers wear plain-band ring? - ANSWERat any time
What should a food handler do when working with an infected cut on finger? - ANSWERcover wound
with impermeable bandage or finger cot with glove
What is the only jewelry that may be worn on hands or arms while handling food? - ANSWERplain band
ring
In addition to other criteria, how many ppl must have the same symptoms in order for food borne illness
to be considered an outbreak? - ANSWERat least 2
When should a food handler with a sore throat and fever be excluded from operation? -
ANSWERCustomers served are primarily high-risk populatioin
What is basic characteristic of virus - ANSWERneeds living host to grow
After handling raw meat and before handling produce, what should food handlers do with gloves? -
ANSWERwash hands and change them
