Food Safety Management Systems
This is what a manager’s responsibility to actively control risk factors for foodborne illnesses is called
a. What is hazard analysis critical control point (HACCP)?
b. What is quality control and assurance?
c. What is food safety management?
d. What is active managerial control?
d. What is active managerial control?
A crisis management program needs this to be successful
a. What is a written plan?
b. What are corrective actions?
c. What are hired consultants?
d. What is extensive food safety knowledge?
a. What is a written plan?
How can lighting sources be prevented from contaminating food?
a. By using LED bulbs
b. By using halogen bulbs only
c. By using fluorescent bulbs
d. By using shatter-resistant bulbs
d. By using shatter-resistant bulbs
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
a. Absorbent and durable
b. Hard and durable
c. Porous and durable
d. Smooth and durable
d. Smooth and durable
To keep out pests, what should be the size of the mesh in window screening?
a. At least 2 mesh per square inch
b. At least 6 mesh per square inch
c. At least 10 mesh per square inch
d. At least 16 mesh per square inch
d. At least 16 mesh per square inch
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature is an example of this step in active managerial control.
a. What is management oversight?
b. What is corrective action?
c. What is re-evaluation?
d. What is identifying risks?
b. What is corrective action
These are the three phases must a crisis management program focus on.
a. What are Monitoring, Response, Prevention?
b. What are Preparation, Response, Recovery?
c. What are Prevention, Response, Corrective Action?
d. What are Hazard Analysis, Corrective Action, Monitoring?
b. What are Preparation, Response, Recovery?
Grease and condensation buildup on surfaces can be avoided with correct
a. garbage disposal.
b. ventilation.
c. sanitizing.
d. lighting.
b. ventilation.
Which organization develops standards for the sanitary design and construction of foodservice equipment?
a. NSF
b. USDA
c. FDA
d. EPA
a. NSF
What is the best way to eliminate pests that have entered the operation?
a. Raise the heat in the operation after-hours
b. Lower the heat in the operation after-hours
c. Work with licensed pest control operator (PCO)
d. Apply over-the-counter pesticides around the operation
c. Work with licensed pest control operator (PCO)
This is an FDA public health intervention for controlling the risk factors for foodborne illness
a. What is noting allergens on menus?
b. What is reviewing construction plans?
c. What is implementing consumer advisories?
d. Providing variances for special processes?
c. What is implementing consumer advisories?
This should be done when responding to a crisis.
a. What is work with the media?
b. What is deny any accountability?
c. What is rely on the media to relay facts?
d. What is respond to media questions rather than take control?
a. What is work with the media?
What is the lighting intensity requirement inside a walk-in cooler?
a. 10 foot-candles (108 lux)
b. 20 foot-candles (215 lux)
c. 50 foot-candles (540 lux)
d. There is no requirement
a. 10 foot-candles (108 lux)
Organizations that certify or classify that foodservice equipment meets sanitary design and construction standards must be accredited by what organization?
a. Edison Testing Laboratories (ETL)
b. Underwriters Laboratory (UL)
c. National Sanitation Foundation (NSF)
d. American National Standards Institute (ANSI)
d. American National Standards Institute (ANSI)
What should be done after pesticides have been applied?
a. Wash, rinse, and sanitize food-contact surfaces
b. Stay out of the establishment for 48 hours
c. Have staff wear respirators if near sprayed areas
d. Cover all equipment for 12 hours
a. Wash, rinse, and sanitize food-contact surfaces
This is the purpose of a HACCP program.
a. What is preventing, eliminating, or reducing hazards to food?
b. What is preventing any hazards to food from occurring?
c. What is eliminating all hazards in food?
d. What is ensuring that all hazards never occur in food?
a. What is preventing, eliminating, or reducing hazards to food?
The operation must do this in the event of an imminent health hazard, such as a water supply interruption.
a. When do you execute a HACCP plan?
b. When do you reduce the hours of operation?
c. When do you notify the regulatory authority?
d. When do you maintain normal operating procedures?
c. When do you notify the regulatory authority?
What is the lighting intensity requirement for a dishwashing area?
a. 10 foot-candles (108 lux)
b. 20 foot-candles (215 lux)
c. 50 foot-candles (540 lux)
d. There is no requirement
b. 20 foot-candles (215 lux)
What requirement must be met when selecting and installing dishwashing machines?
a. Plumbing to the machine should be as short as possible.
b. Machines must be mounted 4" (10 centimeters) off the floor.
c. Machine thermometers must be scaled in increments no greater than 10°F (-12°C).
d. Machines should be mounted as close to three-compartment sinks as possible.
a. Plumbing to the machine should be as short as possible.
What scenario can lead to pest infestation?
a. Storing recyclables in paper bags
b. Installing air curtains above doors
c. Rotating products using the FIFO method
d. Storing food at least 6 inches (15 centimeters) off the floor
a. Storing recyclables in paper bags
This is a critical control point (CCP)?
a. What is a step that must be taken when a critical limit has not been met?
b. What is an evaluation that determines whether the HACCP plan is working as intended?
c. What is a minimum or maximum limit which must be met to prevent or eliminate a hazard?
d. What is a point in the process where a hazard can be prevented, eliminated, or reduced to safe levels>?
d. What is a point in the process where a hazard can be prevented, eliminated, or reduced to safe levels?
This is what the manager should do when a broken water main has caused the water in an operation to appear brown.
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
What is the lighting intensity requirement for a prep area?
a. 10 foot-candles (108 lux)
b. 20 foot-candles (215 lux)
c. 50 foot-candles (540 lux)
d. There is no requirement
c. 50 foot-candles (540 lux)
What is a cross-connection?
a. Threaded faucet
b. Device that prevents a vacuum
c. Brass valve that mixes hot and cold water
d. Physical link between sources of safe and dirty water
d. Physical link between sources of safe and dirty water
Nesting materials are found in a drawer under a prep table. What type of pest may be present?
a. Roaches
b. Rats
c. Mice
d. Rats or mice
c. Mice