Active managerial control - Study guides, Class notes & Summaries

NRFSP Practice Exam (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A+ 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 ac...

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...

Chapter 03 Ethics, Social Responsibility, and Sustainability True/False Questions 1. The study of morality and standards of conduct is referred to as ethics. Answer: True Feedback: Ethics is the study of morality and standards of conduct. AACSB: Analytic AACSB: Ethics Bloom's: Remember Learning Objective: 03-01 EXAMINE ethics in international management and some of the major ethical issues and problems confronting MNCs. Level of Difficulty: 1 Easy Topic: Ethics and Social Re...

C - 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 - ANSWER A manager's responsibility to actively control risk factors for foodborne illnesses is called A) hazard analysis critical control point (HACCP). B) quality control and ...

ServSafe Review Practice Test 2024. 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. - correct answer C prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne i...

What is Active Managerial Control? - ANSWER-A system used to create food safety procedures & implement them Ensures food safety principles are followed What is the 1st step of Active Managerial Control? - ANSWER-Standard Operating Procedures/SOPs/Policy, a set of procedures that tells staff how to control food safety hazards Don't create all at once, create at a pace All policies aren't perfect What is the 2nd step of Active Managerial Control - ANSWER-Train, established to keep e...

True & False The objective of SOL performance tuning on the client side is to generate an SOL query that returns the correct answer in the least amount of time, using the maximum amount of resources on the server side All database transactions must display at least the properties of Atomicity, consistency, convenience, and isolation Database recovery techniques are based on the isolation transaction property which indicate that the data used during execution of a transaction cannot...

Manager NRFSP Glossary Exam Questions and Answers (Graded A)Manager NRFSP Glossary Exam Questions and Answers (Graded A)Manager NRFSP Glossary Exam Questions and Answers (Graded A)Manager NRFSP Glossary Exam Questions and Answers (Graded A) Abrasive Cleaners - ANSWER-cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers - ANSWER-cleaning agents that contain acids that help to break up minera...

Which agency enforces food safety in a restaurant? 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 action, and training C. identifying risks, creating purchase orders, and training D. Identi...

CPFS 9 EXAM QUESTIONS WITH CORRECT ANSWERS Which comes first in an inspection: assessment of active managerial control or reviewing sanitation - Answer- Assess active managerial control 4 activities to complete early in inspection - Answer- 1 establish open dialogue 2 review previous inspection records 3 menu review 4 quick walk through T/F: a menú review does not need to occur during every inspection explain - Answer- T, if one was recently done inquire about new menu items or...