Food Safety Management
True or False: It is the operation managers responsibility to actively control the five common risk factors for foodborne illness.
True
What is the correct way to dry hands after washing?
Use a single use paper towel or a hand dryer
What does not require sanitizing of the following? Plates, Walls, Knives, Tongs
Walls
A pest-control program is an example of a(n)
Food safety program
What should a food handler do if they have an open wound on their hand?
Cover it with a bandage and wear a glove.
What does SOP stand for?
Standard Operating Procedures
What is the primary reason personal hygiene is important in food service?
It helps prevent foodborne illness
A HACCP Plan that works for one establishment may not work for
Your Business
How can food handlers avoid bare-hand contact with ready-to-eat food?
By using utensils, deli tissue, or gloves
True or False: To be effective, a HACCP system must be based on a written plan.
True
What is a recommended practice for ensuring food safety?
Continuous training on hygiene and food safety