Chapter 8 Game

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FSMS concepts & HACCP basics quiz

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Juan G

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Chapter 8 Game


Froggy Jumps Chapter 8 GameVersión en línea FSMS concepts & HACCP basics quiz por Juan G 1 What is active managerial control in food safety? a A reactive reaction after illness b A proactive management approach to anticipate and control risks. c A random quality check 2 What practice helps prevent bare-hand contact with ready-to-eat foods? a Wearing rings while handling b Using tongs/utensils to handle ready-to-eat foods. c Washing hands more often 3 What does HACCP stand for? a Hazard Analysis Critical Control Point b Hazard Analysis and Containment Protocol c Hazardous Analysis of Contamination Points 4 Which step identifies hazards that can be controlled or eliminated? a Monitor b Re-evaluation c Identify Risks 5 The FDA's public health interventions are designed to: a control common risk factors for foodborne illness b increase menu variety c lower prices 6 What is the purpose of the training program in FSMS? a To train staff to follow procedures and retrain when necessary b To certify managers only c To replace SOPs 7 Which activity is an example of monitoring in active managerial control? a Hire more staff immediately b Regularly check temperatures and sanitizer levels c Cook foods to the highest temperature 8 What is required for a HACCP plan to be effective? a A written plan specific to the facility b An oral plan c A generic plan for all operations 9 Time and temperature controls aim to: a extend hold times b limit the time food spends in the temperature danger zone c increase cooking energy beyond needed 10 What does 'Management Oversight' mean in active managerial control? a Rewrite SOPs weekly b Verify policies and corrective actions are followed c Hire new staff without changes 11 Which program ensures purchased food comes from approved suppliers? a Cleaning and sanitation program b Pest-control program c Supplier selection and specification program 12 The Cleaning and Sanitation program mainly aims to: a Improve flavor b Prevent contamination by cleaning and sanitizing c Extend shelf life 13 Demonstration of knowledge in FDA interventions means: a Managers must show they know what to do to keep food safe b No verification is needed c Only cooks need knowledge 14 What does 'Facility design and equipment maintenance program' focus on? a Menu planning b Safe facility design and well-maintained equipment c Marketing and branding 15 What is the role of a three-compartment sink in FSMS? a Only warming foods b Washing, rinsing, and sanitizing utensils c Storage of raw ingredients 16 What is 'Re-evaluation' in active managerial control? a Periodically assess the system to ensure it works b Do it only once per decade c Ignore it after implementation 17 What is the purpose of 'Staff health controls'? a Disregard minor symptoms b Ensure staff report illnesses and practice hygiene c Extend shifts when sick 18 What is the goal of FDA public health interventions? a Increase profits b Protect public health by controlling risk factors c Promote new menu items 19 What is the main benefit of active managerial control? a Prevent foodborne illness through proactive risk management b Delay problem solving c Reduce staff training 20 Why is a HACCP plan unique to each operation? a No written plan is required b Plans must be tailored to a facility's menu, equipment, and processes c All operations share one plan

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Chapter 8 Game

Froggy Jumps

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Chapter 8 GameVersión en línea

por Juan G

What is active managerial control in food safety?

What practice helps prevent bare-hand contact with ready-to-eat foods?

What does HACCP stand for?

Which step identifies hazards that can be controlled or eliminated?

The FDA's public health interventions are designed to:

What is the purpose of the training program in FSMS?

Which activity is an example of monitoring in active managerial control?

What is required for a HACCP plan to be effective?

Time and temperature controls aim to:

What does 'Management Oversight' mean in active managerial control?

Which program ensures purchased food comes from approved suppliers?

The Cleaning and Sanitation program mainly aims to:

Demonstration of knowledge in FDA interventions means:

What does 'Facility design and equipment maintenance program' focus on?

What is the role of a three-compartment sink in FSMS?

What is 'Re-evaluation' in active managerial control?

What is the purpose of 'Staff health controls'?

What is the goal of FDA public health interventions?

What is the main benefit of active managerial control?

Why is a HACCP plan unique to each operation?