A food safety management system built on active managerial control should focus on controlling which of the following?
a.The size of the parking lot and the drive-through queue
b.The seating layout and the number of tables per server
c.The rotation of the daily lunch specials and dessert features
d.The CDC's five most common foodborne-illness risk factors
Explanation
A food safety management system aims to control the CDC's five identified risk factors: food from unsafe sources, inadequate cooking, improper holding temperatures, contaminated equipment, and poor personal hygiene. Building procedures around these risk factors targets the actual causes of foodborne illness. Parking, seating, server sections, and the specials rotation are business decisions that control none of those five factors.
Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A line cook tells the manager he was diagnosed with an E. coli (STEC) infection. What must the manager do?
- When a foodborne-illness complaint comes in by phone, what information should the manager calmly gather first?
- During an inspection the inspector asks the person in charge to describe the relationship between the microbe and the food for a specific dish. What is this checking?
- Why is record-keeping (HACCP Principle 7) essential even when everything appears to be running smoothly?
- Heavy flooding from a storm sends several inches of water across the kitchen floor and into dry storage. What is the correct response?
- After a confirmed outbreak, the operation reviews what went wrong and updates its procedures and training. What is the value of this final step?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review