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Risk Flashcards

1
Q

A _________ is a set of written cleaning procedures that lay out what is to be cleaned, when it is to be cleaned, who is to clean it, and what it is to be cleaned with

A

sanitation plan

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2
Q

two (2) components of a sanitation plan

A

 A list of cleaning and sanitizing agents or supplies with instructions on their safe use and storage.
 A cleaning schedule outlining how each item needs to be cleaned, who is responsible, and how frequently it happens.

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3
Q

The _________ is a document containing information on the potential hazards of a chemical product and how to work safely with it.

A

material safety data sheet (MSDS)

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4
Q

is worn to minimize exposure to hazards that cause serious workplace injuries and illnesses.

A

Personal protective equipment (PPE),

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5
Q

The procedures for manual dishwashing are

A
  1. Scrape and Prerinse
  2. Wash
  3. Rinse
  4. Sanitize
  5. Drain and Air Dry
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6
Q

In this step of dishwashing, leftover food is scraped off straight to the garbage bin. Sauces and other leftovers sticking on chinaware and other eating utensils are rinsed off to keep the wash water clean longer.

A
  1. Scrape and Prerinse
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7
Q

In this step dishwashing, the dishes are submerged in warm water, around 43-49°C or 110-120°F, with detergent and washed thoroughly. Scrub well to remove all soil and grease on the dishes.

A
  1. Wash
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8
Q

This is to wash off with water the detergent off the dishes.

A
  1. Rinse
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9
Q

The clean utensils and dishes are placed on a rack and submerged in very hot water, around 77°C or 171°F, to ensure that disease-causing bacteria are killed.

A
  1. Sanitize
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10
Q

The sanitized dishes and utensils are ____________. Do not use towels to dry the dishes, as these may recontaminate them

A
  1. Drain and Air Dry
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11
Q

four (4) basic methods of controlling pests are

A
  • Building them out
  • Eliminating harborage and breeding places
  • Eliminating food supplies
  • Exterminate
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12
Q

Ecological Solid Waste Management Act of 2000 or RA _____

A

Republic Act No. 9003

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13
Q

Republic Act No. 9003

A

Ecological Solid Waste Management Act of 2000

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14
Q

refers to unwanted materials of any type, especially what is left after the useful parts have been removed

A

Waste

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15
Q

Wastes have two (2) main categories

A

biodegradable and non- biodegradable.

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16
Q

_________ wastes can be broken down naturally by the action of living things like microorganisms

A

Biodegradable

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17
Q

________ wastes refer to items that do not decompose

A

Non-biodegradable

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18
Q

The _____________ is a conceptual framework designed to guide and rank waste management decisions

A

waste management hierarchy

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19
Q

The top 3 levels of the waste management hierarchy are ___,____AND___

A

avoidance, reduction, and reuse

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20
Q

On the middle level of the waste management hierarchy are ____AND____

A

recycling and recovery

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21
Q

At the bottom of the waste management hierarchy are _____AND_______

A

treatment and disposal

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22
Q

is used to describe sanitary principles for the preservation of health

A

Hygiene

23
Q

refers to the cleanliness of a person’s body

A

Personal hygiene

24
Q

is known to be the most critical step in controlling food contamination

A

Handwashing

25
Q

two (2) types of microbes in human hands

A

resident flora
transient flora

26
Q

The ____________ that resides under the outermost layer of the skin

A

resident flora

27
Q

The _________resides on the superficial layer of the skin

A

transient flora

28
Q

The ____________________ system is a system that identifies, evaluates, and controls hazards that are significant for food safety

A

HACCP (Hazard Analysis Critical Control Points)

29
Q

It is a biological, chemical, or physical agent in or condition of food with the potential to cause an adverse health effect

A
  • Hazard
30
Q

These may be bacteria, viruses, molds, parasites, toxins, chemicals, and other foreign materials.

A
  • Hazardous Agents
31
Q

___________may include acute illnesses like choking, vomiting, abdominal cramps, diarrhea, nausea, and fever; chronic illnesses like chronic infections, damage to various organs, and cancer; and death.

A
  • Adverse health effects
32
Q

Not all levels (or sizes) of all agents (contaminants) are harmful to all individuals under all conditions. Agents are acceptable if their levels remain below a certain maximum

A
  • Acceptable Levels
33
Q

If an agent is present in a food at a low, acceptable level, its increase to an unacceptable level should be prevented. If an agent is present in a food at a high, unacceptable level, its reduction to an acceptable level should be assured.

A
  • Increase or Decrease in Level
34
Q

It means having things under control (noun) or to direct, regulate, or command (verb).

A
  • Control
35
Q

Hazards are controlled through the prevention of contamination, prevention of increase in its level, assurance of its adequate reduction, prevention of its recontamination, and the prevention of its dissemination or spread.

A
  • Hazard Control
36
Q

This criterion separates acceptability from unacceptability. It may refer to temperature, time, pH level (i.e., acidity or alkalinity), water activity, and level of cleanliness.

A
  • Critical Limit (CL)
37
Q

It is a step in the food chain where activities are carried out or conditions prevail which can influence the safety of the product and where control can be exercised over one or more factors to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

A
  • Critical Control Point (CCP)
38
Q

It is checking by testing, measuring, or observing whether a critical control point is under control.

A
  • Monitoring
39
Q

It involves checking the implementation and effectiveness of the HACCP system.

A
  • Verification
40
Q

The ________, which is the path that food follows from receiving through serving, is important for determining where potentially significant food safety hazards may occur

A

flow of food

41
Q

The HACCP Principles

A

Principle 1 – Conduct a Hazard Analysis
Principle 2 – Identify the Critical Control Points
Principle 3 – Establish Critical Limits
Principle 4 – Monitor Critical Control Points
Principle 5 – Establish Corrective Action
Principle 6 – Verification
Principle 7 – Recordkeeping

42
Q

Applying this principle involves listing the steps in the process and identifying where significant hazards are likely to occur. The HACCP team will focus on hazards that can be prevented, eliminated, or controlled by the HACCP plan. A justification for including or excluding the hazard is reported, and control measures are identified.

A

Principle 1 – Conduct a Hazard Analysis

43
Q

A critical control point (CCP) is a point, step, or procedure at which control can be applied, and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. A critical control point may control more than one (1) food safety hazard, or in some cases, more than one (1) CCP is needed to control a single hazard. The number of CCPs needed depends on the processing steps and the necessary control to ensure food safety.

A

Principle 2 – Identify the Critical Control

44
Q

A critical limit is the maximum and/or minimum value to which a biological, chemical, or physical
parameter must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of a food safety
hazard to an acceptable level. The critical limit is usually a measure such as time, temperature, water
activity, pH, weight, or other criteria based on scientific literature and/or regulatory standards.

A

Principle 3 – Establish Critical Limits

45
Q

The HACCP team will describe monitoring procedures for measuring the critical limit at each critical control point. Monitoring procedures should explain how the measurement will be taken, when the measurement is taken, who is responsible for the measurement, and how frequently the measurement is taken during production.

A

Principle 4 – Monitor Critical Control Points

46
Q

Corrective actions are the procedures followed when a deviation in a critical limit occurs. The HACCP team will identify the steps to prevent potentially hazardous food from entering the food chain and the steps needed to correct the process. It usually includes identifying the problems and the steps taken to ensure that the problem will not occur again.

A

Principle 5 – Establish Corrective Action

47
Q

These are activities other than monitoring that determine the validity of the HACCP plan and if the system is operating according to the plan. The HACCP team may identify activities such as auditing CCPs, record review, prior shipment review, instrument calibration, and product testing as part of the verification activities.

A

Principle 6 – Verification

48
Q

A key component of the HACCP plan is recording information that can be used to prove that food was produced safely. The records also need to include information about the HACCP plan. A record should include information on the HACCP team, product description, flow diagrams, hazard analysis, identified CCPs, critical limits, monitoring systems, corrective actions, recordkeeping procedures, and verification procedures.

A

Principle 7 – Recordkeeping

49
Q

_________ within the company is critical to the effective operation of the food safety program

A

Food safety culture

50
Q

__________ensure accountability and responsibility throughout the company structure and that the resources supporting the fundamental elements of the food safety program are appropriately administered, supervised, and controlled. Management practices include, and are not limited to, management commitment, training and education, resource management, and supplier-customer partnerships.

A

Management practices

51
Q

__________is the deliberate adulteration or misrepresentation of food or food ingredients for economic gain

A

Food Fraud, Terrorism, and Defence/Defense

52
Q

These are the practices and conditions needed before and during the implementation of HACCP

A

Prerequisite Programs (PRPs)

53
Q

“preparation and/or use of food product should be considered in the product design.”

A

Safe Design of Product and/or Process

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