Management Test #1 Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Management Test #1 flashcards as text
What is the primary purpose of a food safety management system in a food service operation?
Answer: To identify, prevent, and control food safety hazards throughout the operation
A food safety management system is designed to identify, prevent, and control hazards that could make food unsafe.
Which of the following is a responsibility of a food service manager under ServSafe guidelines?
Answer: Training, supervising, and ensuring food safety practices among all staff
Managers are responsible for training staff, enforcing food safety policies, and maintaining a safe food service environment.
What is 'active managerial control' in food safety?
Answer: The deliberate incorporation of specific actions or procedures by managers to attain control over foodborne illness risk factors
Active managerial control means deliberately implementing practices to prevent the risk factors that cause foodborne illness.
What temperature range is known as the 'temperature danger zone' for food safety?
Answer: 41°F to 135°F (5°C to 57°C)
The temperature danger zone is 41°F to 135°F (5°C to 57°C), where bacteria multiply most rapidly.
What is HACCP and why is it important in food service management?
Answer: A science-based system for identifying and controlling food safety hazards at critical points in the food production process
HACCP is a preventive food safety system that identifies hazards and establishes controls at critical points to ensure food safety.
What should a food service manager do when a foodborne illness outbreak is suspected at their establishment?
Answer: Notify the local health department, preserve evidence, and cooperate with the investigation
Suspected outbreaks must be reported to the local health department; evidence must be preserved and full cooperation given to investigators.