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?
a. Identifying risks
b. Monitoring
c. Corrective action
d. Re-evaluation
c. Corrective action
What is the purpose of a HACCP program?
a. Preventing, eliminating, or reducing hazards to food
b. Preventing any hazards to food from occurring
c. Eliminating all hazards in food
d. Ensuring that all hazards never occur in food
a. Preventing, eliminating, or reducing hazards to food
What three phases must a crisis management program focus on?
a. Monitoring, Response, Prevention
b. Preparation, Response, Recovery
c. Prevention, Response, Corrective Action
d. Hazard Analysis, Corrective Action, Monitoring
b. Preparation, Response, Recovery
In the event of an imminent health hazard, such as a water supply interruption, the operation must
a. execute a HACCP plan.
b. reduce the hours of operation.
c. notify the regulatory authority.
d. maintain normal operating procedures.
c. notify the regulatory authority.
Which government agency is responsible for issuing the Food Code?
a. FDA
b. USDA
c. CDC
d. State and local regulatory agencies
FDA
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?
a. Management oversight
b. Corrective action
c. Re-evaluation
d. Identify risks
a. Management oversight
How can you determine if a HACCP plan is working?
a. Higher guest check averages
b. Fewer products rejected during receiving
c. Improvement in health inspection scores
d. Monitoring charts indicate hazards are being prevented
d. Monitoring charts indicate hazards are being prevented
What should be done when responding to a crisis?
a. Work with the media
b. Deny any accountability
c. Rely on the media to relay facts
d. Respond to media questions rather than take control
a. Work with the media
An imminent health hazard, such as a water supply interruption, requires immediate correction or
a. HACCP plan.
b. closure of the operation.
c. evaluation of the situation.
d. normal operating procedures.
b. closure of the operation.
Which government agency regulates food transported across state lines?
a. FDA
b. USDA
c. CDC
d. State and local regulatory agencies
FDA
One way for managers to show that they know how to keep food safe is to
a. become certified in food safety.
b. check cooking temperatures.
c. monitor employee behaviors.
d. conduct self-inspections.
a. become certified in food safety.
A variance from the local regulatory authority is needed for
a. preserving food by smoking it.
b. developing a crisis-management plan.
c. using TCS leftovers to make salads.
d. using ice to cool food
a. preserving food by smoking it.
What should you do if a guest calls to report a foodborne illness they believe they got from eating at your establishment?
a. Do not express concern
b. Complete a foodborne illness incident report
c. Admit responsibility if you believe you are responsible
d. Don’t take the complaint seriously until you have the facts
b. Complete a foodborne illness incident report
An imminent health hazard is a situation that requires correction of the problem within what time period?
a. Immediately
b. Within 24 hours
c. Within 48 hours
d. Within 30 days
a. Immediately
Which government agency inspects meat, poultry, and eggs?
a. FDA
b. USDA
c. CDC
d. State and local regulatory agencies
b. USDA
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
a. hazard analysis critical control point (HACCP).
b. quality control and assurance.
c. food safety management.
d. active managerial control.
d. active managerial control.
What is the first step in developing a HACCP plan?
Conduct a hazard analysis.
What should you do if the regulatory authority confirms your operation is the source of a foodborne illness outbreak?
a. Deny accountability and seek legal counsel
b. Throw out all product suspected in the incident
c. Hire a third-party laboratory to conduct your own investigation
d. Provide the regulatory authority with all appropriate documentation
d. Provide the regulatory authority with all appropriate documentation
If an imminent health hazard has occurred and there is a significant risk to food safety, service must be stopped and
a. the regulatory authority must be notified.
b. the public must be notified.
c. contaminated food must be cooked quickly.
d. food in packaging that is not intact must be used immediately.
a. the regulatory authority must be notified.
Which government agency investigates foodborne illness outbreaks for other agencies?
a. FDA
b. USDA
c. CDC
d. State and local regulatory agencies
c. CDC
Three components of active managerial control include identifying risks, training, and
a. creating specifications.
b. corrective action.
c. creating purchase orders.
d. recordkeeping.
b. corrective action.
Clostridium botulinum and __________ are risks to food packaged using reduced-oxygen packaging.
Listeria monocytogenes
What does a crisis management program need to be successful?
a. Written plan
b. Corrective actions
c. Hired consultants
d. Extensive food safety knowledge
a. Written plan
A broken water main has caused the water in an operation to appear brown. What should the manager do?
a. Contact the local regulatory authority before use
b. Use the water for everything except dishwashing
c. Boil the water for one minute before use
d. Use the water for everything except handwashing
a. Contact the local regulatory authority before use
Which government agency reviews an operation’s HACCP plan?
a. FDA
b. USDA
c. CDC
d. State and local regulatory agencies
d. State and local regulatory agencies