Chapter 10: Food Safety Management Systems

Question 1

Food service management system

Answer 1

Group of practices and procedures intended to prevent food borne illness

Question 2

Active managerial control

Answer 2

Managers responsibility to actively control these and other risk factors for food borne illness

Question 3

HACCP

Answer 3

Hazard Analysis Critical Control Point.

Identifying significant biological,chemical or physical hazards at specific points within a products flow

Question 4

HACCP plan

Answer 4

Written plan that is specific to each facility’s menu, customers,equipment,processes and operations

Question 5

Critical control points (ccp’s)

Answer 5

Process of identifying hazards that can be prevented, eliminated or reduced to safe levels

Question 6

Variance

Answer 6

Documents that allowed a requirement to be waived or changed

Question 7

Imminent health hazard

Answer 7

Significant threat or danger to health that requires immediate correction or closure to prevent injury