Test Bank For Marketing Management 16th Edition (Global Edition) By Philip Kotler, Kevin Lane Keller, Alexander Chernev (All Chapters, 100% Original Verified, A+ Grade)
One way for managers to show that they know how to keep food safe is to - ANSWER become certified in food safety
What is the purpose of a food safety management system? - ANSWER to prevent foodborne illness by controlling risks and hazards
which are three components of active managerial control? - ANSWER identifying risks, taking corrective action, and managerial oversight
a manager periodically accesses her active managerial control program to see if it's working. This is an example of which step in active managerial control? - ANSWER re-evalution
an immiment health hazard, such as flooding in the operation, requires immediate correction or - ANSWER closure of the operation
a sewage backup has caused an imminent health hazard resulting in closure of an operation. what must the manager do prior to re-opening? - ANSWER Notify the local regulatory authority.
to prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know - ANSWER who is in he facility.
after which activity must food handlers wash their hands? - ANSWER cleaning tables
when washing hands, what is the minimum time you should scrub with soap? - ANSWER 10 seconds
what should be used to dry hands after washing them? - ANSWER single use paper towel
what is the only jewelry that may be worn on the hands or arms while handling food -
ANSWER plain, band ring
what should food handlers do before using the restroom? - ANSWER take off their aprons
One way for managers to show that they know how to keep food safe is to - ANSWER become certified in food safety
What is the purpose of a food safety management system? - ANSWER to prevent foodborne illness by controlling risks and hazards
which are three components of active managerial control? - ANSWER identifying risks, taking corrective action, and managerial oversight
a manager periodically accesses her active managerial control program to see if it's working. This is an example of which step in active managerial control? - ANSWER re-evalution
an immiment health hazard, such as flooding in the operation, requires immediate correction or - ANSWER closure of the operation
a sewage backup has caused an imminent health hazard resulting in closure of an operation. what must the manager do prior to re-opening? - ANSWER Notify the local regulatory authority.
to prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know - ANSWER who is in he facility.
after which activity must food handlers wash their hands? - ANSWER cleaning tables
when washing hands, what is the minimum time you should scrub with soap? - ANSWER 10 seconds
what should be used to dry hands after washing them? - ANSWER single use paper towel
what is the only jewelry that may be worn on the hands or arms while handling food -
ANSWER plain, band ring
what should food handlers do before using the restroom? - ANSWER take off their aprons
