Food Safety Management and Active Managerial Control

University:
Morehouse College
Course:
HBIO 240 | Introduction to Public Health Science
Academic year:

2023
Views:

183

Pages:

1
Author:

Hallie Randolph

Servsafe Chapter 8 Question A pest-control program us an example of a...? The purpose of food safety management system is to...? Three components of active managerial control include...? If a cook cut raw tenderloin on a cutting then desserts afterward this is an example of...? A manager's responsibility to actively control risk factors for foodborne illness is called...? If a manager ask a chef to recook the chicken breast after seeing them cooked to the wrong temperature is an example of...? A manager walks around the kitchen to answer any questions and see if staff are following the procedures is and example if...? One way for managers to show that they know how to keep food safe is to...? What is a common risk factor for foodborne illness? What is one program your operation needs? What is another common risk factor for foodborne illness? What is another program your operation needs? What is food safety management system? Who's responsibility is it to actively control the risk factors for foodborne illness? What is one step to take when implementing active management control in your operation? Answer Food Safety Program To prevent foodborne illness by controlling risks and hazards Identifying risks, corrective action, and training Using contaminated equitement Active Managerial Control Corrective Action Managment Oversight Become certified in food safety Purchasing food from unsafe sources Personal Hygiene Program Failing to cook food correctly Food Safety Training Program It is a group of procedures and practice intended to prevent foodborne illness. The Managers Management Oversight