ServSafe Quiz 8: Food Safety
Management Systems Already Passed
True or false: Active managerial control focuses on managing the risk factors for foodborne
illness. ✔✔True
The purpose of a food safety management system is to prevent foodborne illness. ✔✔True
True or false: A critical control point (CCP) is a point in the flow of food where a hazard can be
prevented, eliminated, or reduced to safe levels. ✔✔True
True or false: If cooking ground-beef patties reaches 155 F for 15 seconds ✔✔True
What does the acronym HACCP stand for? ✔✔Hazard
Analysis
Critical
Control
Point
Management Systems Already Passed
True or false: Active managerial control focuses on managing the risk factors for foodborne
illness. ✔✔True
The purpose of a food safety management system is to prevent foodborne illness. ✔✔True
True or false: A critical control point (CCP) is a point in the flow of food where a hazard can be
prevented, eliminated, or reduced to safe levels. ✔✔True
True or false: If cooking ground-beef patties reaches 155 F for 15 seconds ✔✔True
What does the acronym HACCP stand for? ✔✔Hazard
Analysis
Critical
Control
Point
