Chapter 10, Food Safety and Management Systoms

Question 1

food safety management systems

Answer 1

personal hygiene program, food safety training program, supplier selection and specification program, cleaning and sanitation program, quality control and assurance programs, standard operating procedures, pest control program, facility design and equipment maintenance program.

Question 2

active managerial control

Answer 2

it is the managers responsibility to actively control the risk factors for foodborne illnesses.

Question 3

HACCP

Answer 3

a system based on identifying significant biological, chemical, or physical hazards at specific points within a products flow.

Question 4

HACCP plan

Answer 4

a unique plan that works for one operation but not another

Question 5

critical control points

Answer 5

the points in the process where the identified hazards can be prevented, eliminated or reduced to safe levels

Question 6

imminent health hazard

Answer 6

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

Question 7

HACCP principles

Answer 7

1. conduct hazard analysis. begin by analyzing the hazards
2. determine critical control points. figuring out how to prevent the hazards
3. establish critical limits. see what temperatures to prevent the hazards
4. establish monitoring procedures. check each food that could be a hazard
5. identify corrective actions. figure out what to do when the critical limit is not met
6. verify that the system works. check temperature logs, and check that the correct temperatures are met.
7. establish procedures for record keeping and documentation. monitor activities, take corrective action, work with suppliers.

Question 8

how to respond to a foodborne illness outbreak

Answer 8

if a customer reports a foodborne illness, take the response seriously but do not accept responsibility. complete the foodborne illness report form. if there are similar customer complaints, contacts the crisis management team, identify common food items that could be the source of the complaints, if the suspected food is still in the operation then set aside the suspected product and label it. if the suspected outbreak is caused by a sick staff member then maintain a list of food handlers at the time of the outbreak, exclude those people from the service. if the regulatory authority confirms your operation is the source of the outbreak then cooperate and resolve the crisis.