Chapter 10 - Food Safety Management Systems

Question 1

Food Safety Management System

Answer 1

A group of practices and procedures intended to prevent a foodborne illness. It does this by actively controlling risks and hazards throughout the flow of food.

Question 2

Active Managerial Control

Answer 2

To actively control risk factors to prevent a food borne illness. This plan should be proactive rather than reactive.

Question 3

HACCP

Answer 3

Hazard Analysis Critical Control Point
A system based on identifying significant biological, chemical, or physical hazards at a specific point within a products flow.

Question 4

HACCP Plan

Answer 4

A plan that is specific to each facilit’s menu, guest, equipment, processes and operations. A system based on identifying significant biological, chemical, or physical hazards at a specific point within a products flow.

Question 5

Critical Control Points

Answer 5

Points in the process where the identified hazard can be prevented, eliminated, or reduced to safe levels.

Question 6

Imminent Health Hazard

Answer 6

A significant thread or danger to health that requires immediate correction or closure to prevent injury.

Question 7

HACCP Principle #1

Answer 7

Conduct a hazard analysis

Question 8

HACCP Principle #2

Answer 8

Determine critical control points (CCPs)

Question 9

HACCP Principle #3

Answer 9

Establish critical limits

Question 10

HACCP Principle #4

Answer 10

Establish monitoring procedures

Question 11

HACCP Principle #5

Answer 11

Identify corrective actions

Question 12

HACCP Principle #6

Answer 12

Verify the system works

Question 13

HACCP Principle #7

Answer 13

Establish procedures for record keeping and documentation

Question 14

How to respond to a food borne illness outbreak

Answer 14

Work with the media. Make sure you are sticking to the facts and everyone in your establishment is informed.
Have a direct communication to your key audiences.
Fix your problem then communicate the solution.