Chapter 10

Question 1

Food Safety Management System

Answer 1

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

Question 2

Active Managerial Control

Answer 2

It is the managers responsibility to actively control the risk factors for foodborne illness. This is called active managerial control. It can be achieved by incorporating specific actions and procedures in the operation.

Question 3

HACCP

Answer 3

HACCP is based on identifying significant biological, chemical, or physical hazards at specific points withing a product’s flow. *

Question 4

HACCP Plan

Answer 4

A HACCP plan is based on seven basic principles. These principles outline how to create a HACCP plan.

Question 5

Critical Control Points

Answer 5

There are multiple critical control points throughout the flow of food, they are meant to help identify risk factors.

Question 6

Imminent Health Hazard

Answer 6

This is a significant threat or danger to health that requires immediate correction or closure to prevent injury. If there is a significant risk to the safety of your food service must be stopped.*

Question 7

HACCP Principles

Answer 7

Analyzing hazards, determining CCPs, establishing critical procedures, establishing monitoring procedures, identifying corrective actions, verifying that the system works, and establishing procedures for record keeping. MAKE ADDITIONAL CARDS FOR EACH

Question 8

How to respond to food borne illness outbreak

Answer 8

First you need to make sure the customer is okay. If not then contact emergency medical care immediately. You will also need to report the outbreak so it can be investigated and tracked to the source. If a staff member was the reason for the outbreak have them taken off the schedule until they are well. Contact your local regulatory authority for clearance to begin service again.*