Chapter 10-Food Safety Management Systems

Question 1

What is a food safety management system?

Answer 1

A group or practices and procures intend to prevent food borne illness.

Question 2

Your operation should have the following programs:

Answer 2

Personal hygiene programs
Food safety program
Supplier selection and specification program
Quality and assurance program
Cleaning and sanitation program
Facility design and equipment maintenance program

Question 3

Active managerial control is a program that is ________ rather than _______. This plan focuses on the five common risk factors.

Answer 3

Proactive, reactive

Question 4

What are the five common risk factors the plan focuses on?

Answer 4

Purchasing food from unsafe sources
Failing to cook food correctly
Holding food to incorrect temperatures 
Using contaminate equipment
Practicing poor personal hygiene

Question 5

What does HACCP stand for?

Answer 5

Hazard
Analysis
Critical
Control
Point

Question 6

What is the first principal of HACCP?

Answer 6

Conduct a hazard analysis

Question 7

What is the second principal of HACCP?

Answer 7

Determine critical control points

Question 8

What is the third principal of HACCP?

Answer 8

Establish critical limit

Question 9

What is the fourth principal of HACCP?

Answer 9

Establish monitoring procedures

Question 10

What is the fifth principal of HACCP?

Answer 10

Identify corrective procdures

Question 11

What is the sixth principal of HACCP?

Answer 11

Verify that the system works

Question 12

What is the seventh principal of HACCP?

Answer 12

Establish produces for record keeping and documentation.

Question 13

What are the purpose of principals 1 and 2 of the HACCP?

Answer 13

Helps indentify and evaluate your hazards.

Question 14

What are the purpose of principas 3, 4 and 5 of the HACCP?

Answer 14

Helps you establish ways for controlling those hazards.

Question 15

What are the purpose of principals 6 and 7 of the HACCP?

Answer 15

Helps maintain the HACCP plan and system and test to see if it works.

Question 16

What is a variance?

Answer 16

A permission slip

Question 17

What is a crisis management plan?

Answer 17

A written plan that focuses on phases, prep. respond and recovery.

Question 18

How do you prepare for a crisis?

Answer 18

Develop a team
Have an emergency contact list (Post by all phones)
Find a single spokes person to handle media
Put a crisis kit somewhere accessible
Develop food borne illness report

Question 19

What is included in a food borne illness report?

Answer 19

What and when the customer ate
When the customer first got sick, what where the symptoms, and how long did the last
When and where the customer got medical help
Diagnosis and treatment
How many people ate the same food

Question 20

How do you handle a crisis response?

Answer 20

Work with the media, be honest

Have a spokes person communicate with media, customers, employees, and community

Question 21

How do you recover from a crisis?

Answer 21

Work with the regulatory authority to resolve issues
Cleaning and sanitation all areas of the operation
Throwing out all suspect food
Investigation to find out the cause of crisis
Review food handling procedures
Develop a plan to reassure customer

Question 22

What is an imminent health crisis?

Answer 22

A significant threat that causes you to close instantly (Power outage)

Question 23

What are other crisis besides outbreaks?

Answer 23

Fire
Flood
Power outage
Water service interruption