Food Manager Exam (all 100% correct answers) Updated 2024

Food Manager Exam (all 100% correct answers) Updated 2024 Active Managerial Control - answerIt is a system to create and implement food safety procedures Active Managerial Control is a 3-step process (Name each) - answer1. Create Policy 2. Train 3. Follow up Describe 'create policy' from the active managerial process - answerCreate policy means: -Identify food safety risks -For each risk, create a Standard Operating Procedure (SOP) Describe 'train' from the active managerial process - answerTrain 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 - answerFollow 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? - answerRegulatory agencies like local health departments What steps are necessary to take when a regulatory agency comes to your establishment? - answer1. 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? - answerA 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? - answerA physical hazard are objects that cause cuts, choking, or other injuries when they get into food Give an example of a physical accidental hazards - answerBits of packaging, strands of hair, etc. Give example of physical natural hazards - answerbones, fruit pits, etc. How do you prevent serious injury from physical hazards? - answer1. Follow hygie