Study guides, Class notes & Summaries

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 food management safety? - ANSWER To prevent food borne illness by controlling risks and hazards What are the three components of active managerial control? - ANSWER Identifying risks, taking corrective action, and management oversight A manager periodically assesses her active managerial control program to see if it is working. This is an example of whi...

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 what are three components of active managerial control? - ANSWER identifying risks, taking corrective action, and management oversight a manager periodically assesses her active managerial control to see if it's working. this is an example of which s...

using food coloring to make ground beef appear fresher is: a) not allowed by the CDC b) not allowed by the regulatory authority c) allowed with a retail food license d) allowed if a HACCP plan in place - ANSWER b) not allowed by the regulatory authority freezing food keeps it safe because freezing: a) allows food to be stored for several years b) destroys chemical contaminants in food c) provides an easy way to transport raw food d) slows the growth of pathogens in food - ANSWER d...

What is a food borne-illness outbreak? - ANSWER When two or more people report the same illness from eating the same food Which is a ready-to-eat food? - ANSWER Sea salt Why are preschool-age children at a higher risk for foodborne illnesses? - ANSWER They have not built up strong immune system. Which is a TCS food? - ANSWER Sprouts The 5 common risk factors that can lead to food borne illness are: 1. Failing to cook food adequately 2. Holding food at incorrect temperature 3. U...

To prevent deliberate contamination of food, a manager should know who is in his facility, monitor the security of products, keep information related to food security on file, and know ___ - ANSWER who to contact about suspicious activities Which type of thermometer can read temperature without the item's surface? - ANSWER infrared The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equip...

what should you do when taking a food order from customers who have concerns about food allergies - ANSWER-Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - ANSWER-Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - ANSWER-Stored food away from the wall What should be done with food that has been handled by a food handler who ha...

What is a foodborne-illness outbreak? - ANSWER When two or more people report the same illness from eating the same food Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea salt D. Unwashed green beans - ANSWER C. Sea salt Why are preschooled-age children at a higher risk for foodborne-illness1? - ANSWER They have not built up strong immune systems Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries - ANSWER C. Sprouts The 5 most common ...

Name the four types of pathogen's that can contaminate food and cause foodborne illness - ANSWER Bacteria Viruses Parasites Fungi You see an employee preparing food directly after cleaning the grease trap. What correct of action should be taken? - ANSWER Dispose of any potentially contaminated food, and instruct the employee on proper handwashing procedure immediately Why should foodhandlers not wear false eyelashes? - ANSWER They can become a physical contaminant Cold TCS foo...

Define foodborne illness. - ANSWER a disease transmitted to people by food When is a foodborne illness considered an outbreak? - ANSWER when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - ANSWER time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - ANSWER guests and operations After a foodborne illness, what may an operation experience?...

5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... - ANSWER 5. Purchasing from unsafe sources. 4 main factors for risk of FBI - ANSWER Time-temp abuse Cross contamination Poor personal hygiene Poor cleaning & sanitizing Raw chicken is left out at room temp on prep table. What is the risk that could cause a FBI? - ANSWER Time-temp abuse A waiter cleans a table with a cloth he...