HACCP and Food Safety Management Flashcards
6 cards from real SERVSAFE MANAGER COURSEBOOK practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 HACCP and Food Safety Management flashcards as text
What should a food manager do when a health inspector arrives for an unannounced inspection?
Answer: Greet the inspector, verify credentials, and cooperate fully
Managers should greet health inspectors professionally, verify their credentials, and cooperate fully throughout the inspection.
What is the purpose of a food safety audit in a food service operation?
Answer: To evaluate whether food safety standards and procedures are being followed correctly
A food safety audit assesses whether the operation's practices align with established food safety standards, identifying gaps and areas for improvement.
Which of the following best describes 'integrated pest management' (IPM) in food service?
Answer: A preventive approach that uses multiple strategies to keep pests out of the facility
IPM is a comprehensive, preventive approach combining inspection, exclusion, sanitation, and targeted chemical use to minimize pests without over-reliance on pesticides.
When should a food service manager reassess their HACCP plan?
Answer: Whenever there is a change in the menu, process, or equipment that could affect food safety
A HACCP plan must be reassessed whenever process, menu, or equipment changes could introduce new hazards or alter existing CCPs.
What does a food service manager need to establish to ensure staff consistently follow food safety procedures?
Answer: A comprehensive staff training and food safety culture program
A robust training program and a culture of food safety are necessary to ensure all staff understand and consistently apply safe food handling practices.
What is the manager's responsibility when a food safety crisis such as an outbreak is suspected?
Answer: Notify the regulatory authority, preserve implicated food samples, and cooperate with investigators
When a foodborne illness outbreak is suspected, the manager must immediately notify regulators, preserve food samples for testing, and fully cooperate with the investigation.