Chapter 10 - Active Managerial Control

Question 1

To build a crisis-management program

Answer 1

a written plan that focuses on three phases: preparation, response, and recovery. For each phase, the plan should identify resources needed and procedures to be followed.

Question 2

To prepare for a crisis

Answer 2

• Create an emergency-contact list and post it by phones.
• Develop a crisis-communication plan.
• Appoint a spokesperson.
• Instruct staff to direct questions to the spokesperson.
• Assemble a crisis kit.

Question 3

To prepare for a foodborne-illness outbreak

Answer 3

• Develop a food safety program.
• Train staff on food safety policies and procedures.
• Create a foodborne illness incident report - form.
  Get legal guidance when developing it.
  Train staff to use it.

Question 4

The foodborne illness incident report form should document the following

Answer 4

• What and when the customer ate at the operation
• When the customer first got sick, what the symptoms where, and how long they were experienced
• When and where the customer sought medical attention
• What other food was eaten by the customer

Question 5

If a customer calls to report a foodborne illness.

Answer 5

• Take the complaint seriously and express concern.
• Don’t admit responsibility.
• Ask for general contact information.
• Complete the foodborne-illness incident report form.

Question 6

If there are similar customer complaints of foodborne illness.

Answer 6

• Contact the crisis-management team.
• Identify common food items to determine the potential source of the complaint.
• Contact the regulatory authority to assist with the investigation if an outbreak is suspected.

Question 7

if suspected food is still in the operation.

Answer 7

• Set aside the suspected product and identify it to prevent further sale.
• Label the product with a “Do Not Use” and “Do Not Discard” label.
• Log information about the product including a description, product date, and lot number .
• If possible, obtain samples of the suspect food from the customer.

Question 8

if suspected outbreak is caused by a sick staff member.

Answer 8

• Maintain a list of food handlers scheduled at the time of the suspected contamination.
• Interview them about their health status.
• Exclude the suspected staff member from the operation, following requirements.

Question 9

if regulatory authority confirms your operation is the source of the outbreak.

Answer 9

• Cooperate with the regulatory authority to resolve the crisis.
• Provide appropriate documentation including temperature logs, HACCP documents, staff files, etc.

Question 10

Imminent health hazard examples

Answer 10

power outages, fire, and flood. Water interruption and sewage backup

Question 11

To deal with an imminent health hazard

Answer 11

Stop service.
Notify the regulatory authority.
Throw out spoiled or contaminated food.
Include food in packaging that is not intact

Question 12

Service may be allowed after water/electrical interruptions if the operation

Answer 12

Has a pre-approved written emergency operating plan
Takes immediate corrective action
Notifies the regulatory authority when the plan is implemented

Question 13

in a power outage if Refrigeration equipment stops working.

Answer 13

Record the time of the power outage.
Check and record food temperatures periodically.
Keep cooler and freezer doors closed.
Pack TCS food in ice bought from an approved, reputable supplier.

Question 14

in a power outage if Ventilation hoods or fans stop working.

Answer 14

Stop all cooking.

Question 15

in a power outage if Hot-holding equipment stops working.

Answer 15

Record the time of the power outage.
Throw out all TCS food held below 135ºF (57ºC) for more than four hours.
Food can be reheated if the power outage was less than four hours.

Question 16

in a water service interpution if Hands cannot be washed.

Answer 16

Implement an emergency handwashing procedure.

Question 17

in a water service interpution if Toilets do not flush

Answer 17

Find other restrooms for staff use during operating hours.
Stop operations if restrooms are not available.

Question 18

in a water service interpution if Drinking water is not available or is contaminated.

Answer 18

Use bottled water.
Use water from an approved, reputable supplier.
Keep water in a covered, sanitized container during hauling or storage

Question 19

in a water service interpution if Food items that require water during preparation cannot be made.

Answer 19

Throw out any ready-to-eat food made with water before the contamination was discovered.
Use bottled or boiled water for ready-to-eat food.

Question 20

in a water service interpution if Water is not available for food preparation and cooking.

Answer 20

Use water from an approved, reputable supplier.
Use the emergency menu.
Use prewashed, packaged produce or frozen or canned fruits and vegetables.
Thaw food only in the cooler or microwave or as a part of the cooking process.

Question 21

in a water service interpution if Ice cannot be made.

Answer 21

Throw out existing ice.
Use ice from an approved, reputable supplier.

Question 22

in a water service interpution if Equipment, utensils, and facility cannot be cleaned or sanitized.

Answer 22

Use single-use items.
Use bottled water or water from an approved source to clean and sanitize.

Question 23

To recover from a water service interruption

Answer 23

Clean and sanitize equipment with water line connections:
Examples: spray misters, coffee or tea urns, ice machines, etc.
Follow manufacturers’ instructions.
Flush water lines as required by the regulatory authority.
Work with your regulatory authority to resume normal operations.

Question 24

if a A flood affects or damages food, utensils, etc.

Answer 24

Stop all operations.