A manager asks a chef - Study guides, Class notes & Summaries

Manager's Food Handler's CertificationThe purpose of a food safety management system is to - correct answer Prevent food borne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for food borne illnesses is called - correct answer Active management control A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? - corre...

NRFSP Test Exam Questions & Correct Answers The purpose of a food safety management system is to... - ANSWER : prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called... - ANSWER : active managerial control. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control...

NRFSP Exam Questions with Complete Solutions 2024 The purpose of a food safety management system is to... prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called... active managerial control. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? Corrective action A ma...

The purpose of food safety management system is to - prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - Active managerial control A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? - Corrective action A manager walks around the kitchen every hour to answer question...

PREDICTOR HESSI 05/2018 1. An older adult resident of a long-term care facility has a 5-year history of hypertension. The client has a headache and rate the pain 5 on a pain scale 0 to 10. The client’s blood pressure is currently 142/89. Which interventions should the nurse implement? (Select all that apply) A. Administer a daily dose of lisinopril as scheduled. B. Assess the client for postural hypotension. C. Notify the healthcare provider immediately D. Provide a PRN dose of acetamin...

The purpose of food safety management system is to Correct Answer: prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called Correct Answer: Active managerial control A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? Correct Answer: Corrective action A manager walks arou...

Which method is a safe way to thaw food?  As part of the cooking process  Under running water at 125°F (52°C) or higher  Submerged in a sink of standing water at 70°F (21°C)  On the counter at room temperature One way for managers to show that they know how to keep food safe is to  become certified in food safety.  take cooking temperatures.  monitor employee behaviors.  conduct self-inspections. A manager asks a chef to continue cooking chicken breasts afte...

C - correct answer The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. D - correct answer A manager's responsibility to actively control risk factors for foodborne illnesses is called A) hazard analysis critical control point (HACCP). B) qu...

ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated.) C The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. D A manager's responsibility to actively control risk factors for foodborne illn...

1. Employers expect certain things from employees. One important trait that employers look for in employees is "initiative." Initiative means a, doing things on your own; being a self-starter. b. showing respect for other works. c. calling your boss when you cannot come in to work. d. making sure your work is markable - ANSWER-a, doing things on your own; being a self-starter. The amount of income tax that is withheld from a persons payroll check is based on the information provided on ...