Rmc servsafe Study guides, Class notes & Summaries

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. - ANSWER-C prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risks factors for foodborne illnesses is called A hazard analysis critica...

Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D U.S. Department of Agriculture - Answer- C State or local regulatory authority Three components of active managerial control include A identifying risks, creating specifications, and training. B identifying risks, corrective active, and training. C identifying risks, creating purchase orders, ...

Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D U.S. Department of Agriculture - ANSWER-C State or local regulatory authority Three components of active managerial control include A identifying risks, creating specifications, and training. B identifying risks, corrective active, and training. C identifying risks, creating purchase orders, a...

Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D U.S. Department of Agriculture - ANSWER-C State or local regulatory authority Three components of active managerial control include A identifying risks, creating specifications, and training. B identifying risks, corrective active, and training. C identifying risks, creating purchase orders, a...

Why are preschool-age children at a higher risk for getting a foodborne illness? A They do not strong appetites B They do not receive enough nutrition C They are more likely to suffer allergic reactions. D They have not yet built up their immune systems. - ANSWER-D They have not yet built up their immune systems. What is the one factor that affects the growth of bacteria in food? A Leanness B Density C Ripeness D Acidity - ANSWER-D Acidity Using one set of cutting boards for ra...

Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D U.S. Department of Agriculture correct answers C State or local regulatory authority Three components of active managerial control include A identifying risks, creating specifications, and training. B identifying risks, corrective active, and training. C identifying risks, creating purchase or...