CHAPTER 10, FOOD SAFETY AND MANAGEMENT SYSTOMS

Question 1

Food Safety Management System

Answer 1

Is a group of practices and procedures that are intended to prevent food-borne illness.

Question 2

Active Managerial Control

Answer 2

Is the managers responsibility to actively control risk factors for food-borne illnesses like
1: Purchasing food from unsafe sources
2: Failing to cook food correctly
3: Holding food at incorrect temperature
4: Using contaminated equipment
5: Practicing poor personal hygiene
They do this by identifying risk, Monitoring critical activities, take corrective action, do proper management oversight, train the employees, and do periodic re-evaluations.

Question 3

HACCP

Answer 3

HACCP stand for Hazard Analysis Critical Control Point and is based on identifying significant biological, chemical, or physical hazards at specific points within the products flow.

Question 4

HACCP Plan

Answer 4

A HACCP Plan is based on the seven HACCP principles which are

1: Conduct a hazard analysis
2: Determine critical control points (CCPs)
3: Establish critical limits
4: Establish monitoring procedures
5: Identify corrective actions
6: Verify the system works
7: Establish procedures for rcord keeping and documentation.

Question 5

Critical Control Points

Answer 5

CCPs are the points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels.

Question 6

Imminent Health Hazard

Answer 6

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

Question 7

How to respond to a food-borne-illness outbreak

Answer 7

To respond to a food borne illness outbreak you follow these examples.

1: If customer calls to report a food borne illness take it seriously, express concern, don’t admit, ask for contact info, and complete a food borne illness report form.
2: If there are similar complaints Contact crisis management team, identify common food items, and contact the regulator authority.
3: If the suspected food is still in the operation you set aside the suspected product and label “do not use”, log info about the product, and if possible obtain samples.
4: If the outbreak is caused by a sick staff you maintain a list of food handlers scheduled at the time of contamination, interview them about health status, exclude the suspected staff member from the operation following requirement.
5: If the regulatory authority confirms your operation is the source of the outbreak you cooperate with the regulatory authority to resolve the crisis.