Social Science Business Business Management
Food Safety Manager
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Food Safety Manager LESSON ASSESSMENT - CHAPTER 1... Food Safety Notes 🫣 Food H
53 terms 10 terms 98 terms 10 terms
ceeversole Preview xzabkoscott_life Preview yr315 Preview s183
Terms in this set (113) Hide definitions
why must a manager sign the inspection document after a. to confirm that the inspection has taken place
the inspector has completed the inspection?
a. to confirm that the inspection has taken place
b. to confirm that the manager will immediately comply
with the inspectors recommendations
c. to confirm that the manager has read and approved
the inspection
d. to confirm that the manager agrees with the results of
the inspection
creation of which one of the following quality programs is b. quality assurance
a management responsibility?
a. product development
b. quality assurance
c. liability insurance
d. employee assessment
all of the following are the most common critical control b. customer service
points (CCP's) except
a. time and temperature
b. customer service
c. personal hygiene
d. cross-contamination
,a food handlers duties regarding food safety include all a. help introduce conditions that leas to the growth microorganisms
of the following practices except:
a. help introduce conditions that leas to the growth
microorganisms
b. prevention of food contamination
c. dispose of food that poses potential threat to human
health
d. handle transport and store safely
what is the most direct cause of customer loyalty? d. high food safety standards
a. friendly staff
b. inviting storefront
c. delicious food
d. high food safety standards
local health codes establish requirements for all the b. price controls
following except:
a. food worker training
b. price controls
c. personal hygiene
d. sale of unfit food items
which of the following duties managements responsibility c. creating and following a policy that prohibits employees who are sick from
to ensure food safety? working
a. treatment of food-borne illness
b. the business practices of other restaurants
c. creating and following a policy that prohibits
employees who are sick from working
d. the elimination of critical control points
which one of the following steps is not one of the seven a. create a cost analysis
HACCP steps?
a. create a cost analysis
b. take corrective actions
c. identify the CCPs
d. identify hazards
what is the best way to prevent poor food safety? b. employee training
a. periodic inspections
b. employee training
c. regulation compliance
d. trusted suppliers
, what agency publishes the food code? b. FDA
a. OSHA
b. FDA
c. CDC
d. USDA
an organism that lives in or on another organism often d. parasite
with harmful side effects but without benefit is
a. bacterium
b. virus
c. pest
d. parasite
one of the most important reasons for using only reliable a. the number of parasites such as cyclospora, cayetanesis that can infect foods
water sources is to reduce
a. the number of parasites such as cyclospora,
cayetanesis that can infect foods
b. the cost of business expenses from dealign with
disreputable behaviors
c. the incidences of viral infections such as HIV/AIDS that
occur
d. the chances of service disruption at the busiest times
of day.
which one of the following food contaminations us c. salmonella
usually associated with undercooked chicken?
a. acidophilus
b. e.coli
c. salmonella
d. botulism
what is the easiest way to recognize food contaminated a. changes in color and smell
with spoilage bacteria?
a. changes in color and smell
b. bad or spoiled taste
c. improper shelving
d. torn packaging
which bacteria cause the greatest harm in the food d. pathogenic
industry?
a. digestive
b. fermenting
c. recycling
d. pathogenic
Food Safety Manager
10 studiers recently Leave the first rating
Save
Students also studied
Flashcard sets Study guides
Food Safety Manager LESSON ASSESSMENT - CHAPTER 1... Food Safety Notes 🫣 Food H
53 terms 10 terms 98 terms 10 terms
ceeversole Preview xzabkoscott_life Preview yr315 Preview s183
Terms in this set (113) Hide definitions
why must a manager sign the inspection document after a. to confirm that the inspection has taken place
the inspector has completed the inspection?
a. to confirm that the inspection has taken place
b. to confirm that the manager will immediately comply
with the inspectors recommendations
c. to confirm that the manager has read and approved
the inspection
d. to confirm that the manager agrees with the results of
the inspection
creation of which one of the following quality programs is b. quality assurance
a management responsibility?
a. product development
b. quality assurance
c. liability insurance
d. employee assessment
all of the following are the most common critical control b. customer service
points (CCP's) except
a. time and temperature
b. customer service
c. personal hygiene
d. cross-contamination
,a food handlers duties regarding food safety include all a. help introduce conditions that leas to the growth microorganisms
of the following practices except:
a. help introduce conditions that leas to the growth
microorganisms
b. prevention of food contamination
c. dispose of food that poses potential threat to human
health
d. handle transport and store safely
what is the most direct cause of customer loyalty? d. high food safety standards
a. friendly staff
b. inviting storefront
c. delicious food
d. high food safety standards
local health codes establish requirements for all the b. price controls
following except:
a. food worker training
b. price controls
c. personal hygiene
d. sale of unfit food items
which of the following duties managements responsibility c. creating and following a policy that prohibits employees who are sick from
to ensure food safety? working
a. treatment of food-borne illness
b. the business practices of other restaurants
c. creating and following a policy that prohibits
employees who are sick from working
d. the elimination of critical control points
which one of the following steps is not one of the seven a. create a cost analysis
HACCP steps?
a. create a cost analysis
b. take corrective actions
c. identify the CCPs
d. identify hazards
what is the best way to prevent poor food safety? b. employee training
a. periodic inspections
b. employee training
c. regulation compliance
d. trusted suppliers
, what agency publishes the food code? b. FDA
a. OSHA
b. FDA
c. CDC
d. USDA
an organism that lives in or on another organism often d. parasite
with harmful side effects but without benefit is
a. bacterium
b. virus
c. pest
d. parasite
one of the most important reasons for using only reliable a. the number of parasites such as cyclospora, cayetanesis that can infect foods
water sources is to reduce
a. the number of parasites such as cyclospora,
cayetanesis that can infect foods
b. the cost of business expenses from dealign with
disreputable behaviors
c. the incidences of viral infections such as HIV/AIDS that
occur
d. the chances of service disruption at the busiest times
of day.
which one of the following food contaminations us c. salmonella
usually associated with undercooked chicken?
a. acidophilus
b. e.coli
c. salmonella
d. botulism
what is the easiest way to recognize food contaminated a. changes in color and smell
with spoilage bacteria?
a. changes in color and smell
b. bad or spoiled taste
c. improper shelving
d. torn packaging
which bacteria cause the greatest harm in the food d. pathogenic
industry?
a. digestive
b. fermenting
c. recycling
d. pathogenic
