1 Intro to food safety

Question 1

3 pillers of food safety?

Answer 1

Practice of eliminating harmful agents from food
Preventing food contamination
Ensuring food is fit for consumption

Question 2

food safety exposure comes from thoes who

Answer 2

1 Grow – 2 process
3 ship – 4prepare
5 cook – 6 serve
7 handle food

Question 3

food saftey standards are ment to ensure? Customers __ / employees ___/ and business owners ____

Answer 3

1. customers feel safe
2. emplyees work in clean, -pride in job
3. business owers reduce risk

Question 4

Food safety- what are the risks to business owners?

Answer 4

risk of insurance claims
civil lawsuits
criminal prosecution -unsafe food handeling & low standards

Question 5

An important part of having high food safety standards is developing good practices and keeping good records. This will ensure?

Answer 5

1. confidence in serving quality food to customers
2. customer loyalty
3. the establishment to withstand any false accusations of poor food safety standards and negligence.

Question 6

Importance of Food Safety to Customers will do what?- when there is a high amount of food safety in an establishment, customers will respond how?

Answer 6

-helps to keep customers comfortable in your establishment
-keep a clean house will help customers have confidence that the food is that they are eating has been handled in a sanitary and proper environment
-leads to customer loyalty increases profit.

Question 7

why teach employees food safety? 6 pillars.

Answer 7

1. better understand the need to handle food properly
2. encourage to keep clean environment
3. Maintance is easier -less effort
4. spirits up -good moral
5. qualtiy of food is in direct relation
6. less turn over in staff - money savings for business

Question 8

Importance of food safety to customers
-mainting high safety standards will?

Answer 8

1. Comfort
2. build confidence in quality of food
3. buy products from trusted wholesalers- high standard
4. customers notice cleanliness (dinning room, uniforms, hands, sick)
5. happy customer loyal customers

Question 9

Crucial actions by managment for emplyees to ensure customer’s confidence in food quality?

Answer 9

good planning
consistent mangment
good communicaiton

Question 10

things customers notices about what employees do?

Answer 10

Keep kitchen and food prep clean
dining room and restroom spotless
empolyee clean hands and uniforms, healthy (not sick)

Question 11

employees that understand good food handleing will

Answer 11

keep workspace neat, clean, sanatized
be less resistant in making efforts to keep clean
be more willing to maintain high food saftey standards

Question 12

when employees feel valued (food safety) they

Answer 12

-have receive clear, consistant communication
-have a direct impact on qulaity
-feel invested - less turn over

Question 13

The problems that arise from poor standards in food safety are: the establishement will be the recipiant of what?

Answer 13

Complaints,
loss of customers,
unsatisfactory inspections,
increased food waste,
loss of employees and business profits,
hospitalizations, costly insurance, lawsuits, business closures.

Question 14

The role that management plays in high food safety standards cannot be downplayed. Members of management are responsible for ensuring
(plan, train, equipment, supplies)

Answer 14

1. a plan is developed, implemented, followed
2. employees are trained
3. there is proper equpment for food handeling
4. there are supplies for cleaning, sanitizing the equipment

Question 15

Training employees will help you implement your food safety plan. items of training include?
Store,correct, wash, clean

Answer 15

1. store food in coolers- less cross contamination
2. correct temp and hold food - less waste
3. wash hands- less spread of viruses to co workers/ customers
4. clean uniform - confidence for customer - increase loyalty

Question 16

result of employee training in food safelty will likely reduce, reduce, recude?

Answer 16

1. reduce turnover- safe searching new employee
2. reduce code violation and poor inspections
3. reduce busines closure

Question 17

Foodborn hazards- food can be subjected to hazards from? 3 types of contamination are?

Answer 17

1. physical contamination
2. biological contaminaton
3. chemical contamination

Question 18

actions to reduce foodborn hazards that mangment can do include:
(purchase, devlop, train, require)

Answer 18

1. purchase from reliable sources - good rep
2. develop effective cleaning, sanitizing, chemical control, pest control, trash garbage removal
3. train on handling of raw foods / cooked foods
4. require standards of personal hygine

Question 19

foodborn illness are hard to diagnose, not reported. they present themselves as?

Answer 19

estomach cramps- diarrhea
true number is hard to establish
unsue who to blame

Question 20

foodborne illness CDC statistics

Answer 20

1 in 6 or 48 million people get sick, 128,000 are hospitalized, 3,000 die.

Question 21

list the most popular causese of foodborn illnesses?

Answer 21

Poor personal hygiene,
contaminated equipment,
improper holding,
inadequate cooking,
unsafe sources

Question 22

Concerning critiqal knowledge for MGT with reguards to foodborne illness. MGT will impart what knowledge to employees? (understand, prevent, identify)

Answer 22

-understanding how personal hygiene and illness relate
-prevent infected employees from contaminating food
- identify symptoms of food borne illness

Question 23

critical food safety knowledge for managment, conserning food, remember to do what?

Answer 23

-be mindful of time and temp control of hazardus foods
-identify critcal control points
-maintain a safe & sanitary establishment

Question 24

MGT food safety - ensure that employes do these activities to reduce the risk of foodborne illnesses
(practice, handle, understand)

Answer 24

-practice food personal hygine
-handle, transport, cook, store food properly
-understand food safety

Question 25

MGT food safety- communicate to customers what?

Answer 25

-hazards of **raw or partially cooked foods**. -use **clean tableware** when returning to self-service areas -Specified **illnesses and infection are reported** to the proper authority -Anything that poses an **imminent health hazards (Food Code 8-404.11) are dealt with** accordingly

Question 26

In order to ensure regulatory compliance, it is the duty of the certified Food protection manager to: (concerning phyical kitchen, Comply, Ensure, Ensure, Maintain)

Answer 26

-comply with all **health, safety, and food hygiene** requirements -ensure the **kitchen meets all health and safety** requirements as mandated by law -Ensure that **food is stored** according to company and **statutory health and safety standards** -Maintain up to **date temperature records** and food labels

Question 27

In order to ensure regulatory compliance, it is the duty of the certified Food protection manager to: (concerning employees, Enforce, Ensure, Implement, Implement)

Answer 27

Enforce **sanitary practices** including general cleanliness, maintenance of kitchen and dining areas, and proper food handling -Ensure employes are **adhering to cleaning rotations** and keeping logs documenting how frequent equipment is cleaned -Implement a policy for **appropriate personal hygiene** at work that include protective weak, clothing, jewelry, perfume, et. -Implement a **policy** for handling **Food workers who become ill**

Question 28

In order to ensure regulatory compliance, it is the duty of the certified Food protection manager to: (concerning public to Implement, post, maintain)

Answer 28

-Implement policies for **high-risk population** facilities that require special restrictions -**Post consumer advisory** information, enforce mandatory recalls and follow the food safety modernization act -**Maintain established sanitation and safety** standards

Question 29

Dangerous situations that need imediate reporting (where the public health could be affected by )

Answer 29

-public health include fires, flood, sewage back-ups, or chemical spills -appropriate city or county agency and stop all business operations until you are told that your establishment is safe to reopen.

Question 30

Food Safety Policies- managment responsibilities: (develop, inform, maintain)

Answer 30

-develop and implement operating procedures required by the Food Code -inform employees about their responsibility to report certain health conditions that relate to the transmission of foodborne illness -Maintain written procedures and plans (as required by the Food Code) for vomiting or diarrheal incidents. (see 2-103.11 of the Food Code for more comprehensive list.)

Question 31

Food Safety Policies- receiveing food after hours

Answer 31

-Any food establishment that receives product after operating hours must ensure that it is delivered in a manner that does not create a food safety hazard

Question 32

Food safety policies - employee training includes- properly, properly trained, monitor the __

Answer 32

-properly **cleaning and sanitizing** multiuse equip & utensils before reused -properly trained in **food safety**, including food **allergy** awareness, as it relates to the employee’s assigned duties -monitoring the **temperature** of foods in hot and cold holding

Question 33

Management is also responsible for providing a quality assurance system. The system explains ____ & ____ with a follow up of _____

Answer 33

This system explains **what** needs to be done to maintain quality and **how** these thing should be done. **Records** are kept of what has been done, and current records are compared to previous results and **set standards.**

Question 34

HACCP

Answer 34

Hazzard Analysis Critical Control Points

Question 35

HACCP's purpose?

Answer 35

-examines and manages the way in which food is handled -establishes Critical Control Points (CCPs) that are the points of food handling with the food is most likely to be exposed to hazards.

Question 36

CCP

Answer 36

Critical Control Points

Question 37

the most common CCPs

Answer 37

exposure to pests, time and temperature abuse, cross-contamination, cleaning and sanitization, and personal hygiene.

Question 38

How does the food flow thru the establishment ? recite the 7 flowchart steps.

Answer 38

1. Re**c**eiving food from a vendor 2. **S**toring food in your coolers or freezers 3. **T**hawing food correctly 4. **C**ooking food completely 5. Hot **h**olding of cooked foods 6. **C**ooling of extra food that can be used again 7. **R**eheating previously cooked foods.

Question 39

HACCP- 7 steps include

Answer 39

SERVICE ***Conduct*** hazard analysis **Identify** the CCP **Establish** limits for preventive measures **Set** up procedures to monitor CCPS **Establish** corrective actions **Verify** the system is working **Record** keeping of HACCP system

Question 40

7 steps in how to use the HACCP system

Answer 40

1 select product - collect data 2 draw product flow chart 3 list all possible hazards 4 identify action, time limits, quality standards for that CCP 5 monitor working intention 6 establish corrective action if needed - records 7review system, make updates (technology, product, code changes)

Question 41

HACCP system- in the select a product step, what is intended?

Answer 41

-select a product that is **known to need special handling** to ensure freshness an that needs to be protected from environmental hazards. -Then **collect as much information** about the product as possible, such as known **toxins** that may be present, possible **parasites**, **what the product should look like**, and instructions on **how to transport** and cook the item correctly

Question 42

HACCP System- in the draw flow chart step, what is intended?

Answer 42

draw a product flow chart showing how the **product moves through your establishment**. Be certain to consider how the item is **shipped** to your location, who **transport** the item, how the item is **stored**, and how the item is **processed**.

Question 43

Food Safety standards come from?

Answer 43

3 levels Federal, state, local

Question 44

Federal regulaitons for food saftey comes from what agency- and what does that agency produce directives for?

Answer 44

FDA Food and Drug Administration **food processing, regulate shipping, and manufacturing, issues recalls** of potentially dangerous foods, sets labeling standards, and publishes and update the Food Code.

Question 45

State and Local regulations are based off

Answer 45

FDA Food Code sets the nationwide standard for food safety, and most state and local requirements are based on the recommendation of the publication.

Question 46

other federal regulatory agencies

Answer 46

United States Department of Agriculture  **USDA** Environmental Protection Agency  **EPA** Center for Disease Control and Prevention **CDC** National Marine Fisheries Service  **NMFS** Occupational Safety and Health Administration  **OSHA** Consumer Product Safety Commission  **CPSC** National Sanitation Foundation  **NSF**

Question 47

State and local regulatories responsibilities include:

Answer 47

**conduct inspections, give advice, enforce food safety laws, and issue permits** -other organization, such as professional and scientific bodies provide voluntary standards and controls as well

Question 48

Health codes differ from place to place, but usually cover these subjects: (reguarding food itself)

Answer 48

-sale of unit food items -food contamination and adulteration -Temperature and time control -Honest presentation of food (labeling)

Question 49

Health codes differ from place to place, but usually cover these subjects: (reguading compliance)

Answer 49

-Importing and interstate commerce -Operations inspection -Controlling foodborne illness -Issuing operating permits -Complaint investigation -Action against violations and non-compliance

Question 50

Health codes differ from place to place, but usually cover these subjects: (reguarding employees & in the kitchen)

Answer 50

-Sanitization of premises and equipment -Education of food industry workers -Personal hygiene -Worker’s health and safety

Question 51

What is required before operation can begins (permit)

Answer 51

1 fees paid 2 inspection 3 comply with set standards 4 provide required info 5 often operate under a HACCP plan

Question 52

permit holder and food establishment's owner(s)

Answer 52

if owned by corp, must have designated rep members of mgt are required to have food handler certification number of food handlers depends on operation of establishment times

Question 53

state and local level - do inspections for establishments. Areas of focus include?

Answer 53

**STEPP WiTH PuFFS** 1 storage 2 toxic materials 3 equipment and utensils 4 pests 5 personal hygiene 6 water and waste 7 time and temperature controls 8 HACCP conformity 9 preservations against contamination 10 food safety practices 11 food flow 12 sanitization

Question 54

After inspection (food safety) actions?

Answer 54

1 sign inspectoin 2 make corrcetions signing only means inspection happened accompany inspector - don't argue or make excuses most have 10 days to make corrections

Question 55

inspectors have authroty to

Answer 55

-close establishment -hold orders that stop the use, sale, removal or disposal of foods they want to inspect -documentation practices such as HACCP and written policies / proceedures may protect from legal actions