Chapter 10: Food management safety systems

Question 1

Food Safety Management System

Answer 1

a group of practices and procedures used to prevent food borne illness

Question 2

Active Managerial Control

Answer 2

The managers responsibility to actively control high risk factors for foodborne illness to spread

Question 3

HACCP

Answer 3

Hazard Analysis Critical Control Points

Question 4

HACCP plan

Answer 4

set plans for different circumstances to help keep foodborne illness out of the kitchen

Question 5

Critical Control Points

Answer 5

the points in the process of making food where identified hazards can be prevented

Question 6

Imminent health Hazard

Answer 6

a significant danger to someones health that requires immediate attention to prevent injury

Question 7

HACCP principle 1

Answer 7

Conduct a Hazard Analysis- the steak on the menu for dinner might have bacteria

Question 8

How to respond to food borne illness outbreak

Answer 8

customer calls complaining, file food borne illness incident report form, contact the crisis management team, set aside contaminated product so that more of it isn’t sold, look at food delivery schedules of product to see any contaminant hazards, cooperate with the authorities

Question 9

HACCP principle 2

Answer 9

Determine Critical control points- the CCP is cooking the steak to get rid of bacteria

Question 10

HACCP principle 3

Answer 10

Establish critical limits- the critical limit is cooking the steak to 145 degrees

Question 11

HACCP principle 4

Answer 11

Establish monitoring procedures- use a thermocouple to check the temp of the steak

Question 12

HACCP principle 5

Answer 12

identify corrective actions- if steak hasn’t reached temp in 15 mins keep cooking until it has

Question 13

HACCP principle 6

Answer 13

Verify that the system works-

Question 14

HACCP principle 7

Answer 14

Establish procedures for record keeping and documentation