Food Manager Exam Questions and Answers GRADED A+

Active Managerial Control - ANSWER -It is a system to create and implement food safety procedures Active Managerial Control is a 3-step process (Name each) - ANSWER -1. Create Policy 2. Train 3. Follow up Describe 'create policy' from the active managerial process - ANSWER -Create policy means: -Identify food safety risks -For each risk, create a Standard Operating Procedure (SOP) Describe 'train' from the active managerial process - ANSWER -Train means: -On the job training, training meetings, or training online -Positive reinforcement and consequences -Stand up training provided by StateFood Safety Describe 'follow up' from the active managerial process - ANSWER -Follow up means: -Direct or indirect monitoring (e.g. using logs) -Planned or unplanned inspections Who conducts inspections of your establishment to make sure that all codes and requirements for maintaining food service licenses are being followed? - ANSWER -Regulatory agencies like local health departments What steps are necessary to take when a regulatory agency comes to your establishment? - ANSWER -1. Ask for identification and check that the inspector's credentials are legitimate 2. Accompany the inspector -- take notes and make changes at the time or soon afterward 3. Perform self-inspections to prepare for regulatory inspections What is a food hazard? - ANSWER -A food hazard is any item or substance that can make food dangerous to eat. Food hazards can be physical, chemical, or biological. What is a physical hazard? - ANSWER -A physical hazard are objects that cause cuts, choking, or other injuries when they get into food