FSM Serv Safe 10, Exam Questions and answers, rated A+/ 2024/25 exam prediction paper, RATED A+

FSM Serv Safe 10, Exam Questions and answers, rated A+ 5 Common Risk Factors for foodBorne Illness - -Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene Food Safety Management Systems: - -Have food safety programs in place to give you foundation for your system to prevent foodborne illness. Examples: -personal hygiene program - food safety training program - supplier selection & application program - quality contril & assurance program - cleaning and sanitation program - SOPs - facility design and equipment maintenance program - pest-control program Active Managerial Control - -Actively control food safety management systems and other risk factors for foodborne illness Proactive not reactive Managers responsibility Tools: Active Managerial Control - -According to FDA, can be achieve by : Training programs, manager supervision, incorporation of SOPs, HACCP program Monitoring: Active Managerial Control - -Critical to the success of active managerial control Take necessary corrective actions when req. verify actions taken to control the risk factors to make sure they are working FDA Public Health Intervention - -1. Demonstration of Knowledge ie: Food Safety certified as a manager 2. Staff health controls: practicing personal hygiene, staff must report illness to management 3. Controlling Hands as a Vehicle of Contamination: controls put in place to avoid bare-hand contact with ready to eat foods to prevent cross contamination 4. Time & Temp Parameters for controlling pathogens/ temperature danger zone 5. Consumer advisories: Provide notices if you serve raw or undercooked menu items ie: the risks associated HACCP Principles - -Unique to eac