ServSafe Food Safety Diagnostic Test Questions and Answers Already Passed

The purpose of a food safety management system is to Prevent foodborne illness by controlling risks and hazards A managers responsibility to actively control risk factors for foodborne illnesses is called: Active managerial 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? Corrective action 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? Management oversight One way for managers to show that they know how to keep food safe is to: Become certified in food safety