Ch 9 & 10

Question 1

Off-site Service

Answer 1

Service of food to someplace other than where it is prepared or cooked, including catering and vending.

Question 2

Temporary Unit

Answer 2

a food establishment that operates at a fixed location for a period of no more than 14 days in conjunction with a single event or celebration such as a fair, carnival, circus, public exhibition, anniversary sale or occasional sales promotion.

Question 3

Mobile UNITS

Answer 3

A permitted, fully enclosed mobile kitchen that may prepare, cook, or serve Time/Temperature Control for Safety (TCS) food as a mobile food establishment and as an extension of a permitted commissary.

Question 4

Guidelines for holding cold food without temperature control for service

Answer 4

You can hold cold food without temperature control for up to six hours if you meet these conditions. Hold the food at 41°F (5°C) or lower before removing it from refrigeration. Label the food with the time you removed it from refrigeration and the time you must throw it out.

Question 5

Guidelines for holding hot food without temperature control for service

Answer 5

You can hold hot food without temperature control for up to four hours if you meet these conditions. Hold the food at 135°F (57°C) or higher before removing it from temperature control. Label the food with the time you must throw it out.

Question 6

Five service staff guidelines

Answer 6

Avoid Bare hand contact with food

Hold dishes by bottom edge

Carry glasses in a rack to avoid food contact

Hold flatware by the handle

Use scoops and tongs to get ice

Question 7

Guidelines for re-serving food safely

Answer 7

do not reserve food that came from another customer

protect condiments from contamination

Do not serve uneaten bread to other customers

Never reserve plate garnishes

Question 8

Guidelines for Self service areas

Answer 8

Protections

labels

ready to eat food

Question 9

Food Safety Management System

Answer 9

Group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food.

Question 10

Active Managerial Control

Answer 10

Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC).

Question 11

HACCP

Answer 11

Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production

Question 12

HACCP plan

Answer 12

Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production

Question 13

Critical Control Points

Answer 13

In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.

Question 14

Imminent health Hazard

Answer 14

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

Question 15

HACCP principles 1-7 (with example)

Answer 15

The Seven Principles of HACCP
Principle 1 - Conduct a Hazard Analysis. …
Principle 2 - Identify the Critical Control Points. …
Principle 3 - Establish Critical Limits. …
Principle 4- Monitor CCP. …
Principle 5 - Establish Corrective Action. …
Principle 6 - Verification. …
Principle 7 - Recordkeeping. …
HACCP Does not Stand Alone

Example: Keep food away from any harmful chemicals

Question 16

How to respond to food borne illness outbreak

Answer 16

Outbreak Control Measures
Step 1: Detect a Possible Outbreak.
Step 2: Define and Find Cases.
Step 3: Generate Hypotheses about Likely Sources.
Step 4: Test Hypotheses.
Step 5: Solve Point of Contamination and Source of the Food.
Step 6: Control an Outbreak.
Step 7: Decide an Outbreak is Over.