Exam (elaborations)
IL Food Safety Manager Training Questions and Answers
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IL Food Safety Manager Training
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IL Food Safety Manager TrainingActive Managerial Control - answera system to create food safety procedures and
implement them
3 Steps of Active Managerial Control - answercreate policy, train, follow up
Policy - answerTells staff how to control food safety hazards in your establishment
S.O.P. - answerStandard Operating Procedure
5 Most Common Safety Factors: - answerUnsafe holding temperatures, inadequate
cooking, contaminated equipment, food from an unsafe/unapproved supplier, poor
personal hygiene
Follow-Up - answerObserving food workers to assess whether they are following SOP
Direct Monitoring - answerPersonally observing what food workers do
Indirect Monitoring - answerAsking employees to report their own actions
Planned Inspection - answerOffers a special incentive for food workers to learn how to
do their jobs well
Unplanned Inspections - answerHelps you know if food workers follow food safety policy
at all times
HACCP - answerHazard Analysis and Critical Control Points
Hazard Analysis - answerIdentify potential food hazards
Critical Control Points - answerIdentify steps where hazards can be eliminated,
prevented, or reduced to acceptable levels
7 Principles of HACCP - answer1. Perform a Hazard Analysis
2. Determine Critical Control Points
3. Set Critical Limits
4. Establish a Monitoring System
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Recordkeeping Procedures
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