Chapter 10 - Food Safety Management Systems

Question 1

5 common risks factors for FBI

Answer 1

Purchasing foods from unsafe sources
Failing to cook food properly
Holding food at incorrect temperatures
Using contaminated equipment
Poor personal hygiene

Question 2

Active Managerial control

Answer 2

control risk factors to avoid foodborne llness

Question 3

HACCP

Answer 3

Hazard Analysis Critical Control Point

Question 4

The 7 HACCP principles

Answer 4

1-Conduct a hazard analysis.
2-Determine critical control points (CCPs).
Principles 1 and 2 help you identify and evaluate your hazards.
3-Establish critical limits.
4-Establish monitoring procedures.
5-Identify corrective actions.
Principles 3, 4, and 5 help you establish ways for controlling those hazards.
6-Verify that the system works.
7-Establish procedures for record keeping and documentation.
Principles 6 and 7 help you maintain the HACCP plan and system and verify its effectiveness.

Question 5

Crisis management

Answer 5

preparation, response, and recovery

Question 6

Preparing for a crisis

Answer 6

emergency contact list
crisis communication plan
crisis kit

Question 7

Preparing for a foodborne illness outbreak

Answer 7

yOU NEED A FOOD SAFETY PROGRAM
TRIAN YOUR SATFF
GATHER ACCURATE INFORMATION
incident report form!!!!!

Question 8

Crisis responde

Answer 8

good coomunication s critical
media relations
direct communicaiton
fix the problem

Question 9

If a customer calls to report a foodborne illlness

Answer 9

Take it serious
Ask for general information
Complete a foodborne incident report

Question 10

There are similar customer complaints of foodborne llness

Answer 10

Contact the crisis-management team.
Identify common food items to determine the potential source of the complaint.
Contact the regulatory authority to assist with the investigation if an outbreak is suspected.

Question 11

The suspected food is still in the operation.

Answer 11

et aside the suspected product and identify it to prevent further sale. Include a label with “Do Not Use” and “Do Not Discard.”
Log information about the product, including a description, product date, and lot number. The sell-by date and pack size should also be recorded.
If possible, obtain samples of the suspect food from the customer.

Question 12

The suspected outbreak is caused by a sick staff member.

Answer 12

Maintain a list of food handlers scheduled at the time of the suspected contamination. Interview them about their health status.
Exclude the suspect staff member from the operation following requirements.

Question 13

The regulatory authority confirms your operation is the source of the outbreak.

Answer 13

Cooperate with the regulatory authority to resolve the crisis. Provide appropriate documentation, including temperature logs, HACCP documents, staff files, etc.

Question 14

Crisis recovery and assessment

Answer 14

Working with the regulatory authority to resolve issues.
Cleaning and sanitizing all areas of the operation.
Throwing out all suspect food, as seen in the photo.
Investigating to find the cause of the outbreak.
Reviewing food handling procedures to identify if standards are not being met or procedures are not working. Establish new procedures or revise existing ones based on the investigation results.
Developing a plan to reassure guests that the food you serve is safe.

Question 15

Imminent Health Hazards

Answer 15

power outages, fire, and flood. Water interruption and sewage backup are also a concern. These are considered by the regulatory authority to be imminent health hazards.

Question 16

Ventilation hoods or fans stop working.

Answer 16

stop all cooking

Question 17

Hands cannot be washed.

Answer 17

Implement an emergency handwashing procedure.

Question 18

Toilets do not flush.

Answer 18

Find other restrooms for staff use during operating hours.

Stop operations if restrooms are not available.

Question 19

Drinking water is not available or is contaminated.

Answer 19

Use bottled water.
Use water from an approved, reputable supplier.
Keep water in a covered, sanitized container during hauling or storage.

Question 20

Food items that require water during preparation cannot be made.

Answer 20

Throw out any ready-to-eat food made with water before the contamination was discovered.
Use bottled or boiled water for ready-to-eat food

Question 21

Water is not available for food preparation and cooking.

Answer 21

Use water from an approved, reputable supplier.
Use the emergency menu.
Use prewashed, packaged produce or frozen or canned fruits and vegetables.
Thaw food only in the cooler or microwave or as a part of the cooking process.

Question 22

Ice cannot be made.

Answer 22

Throw out existing ice.

Use ice from an approved, reputable supplier.

Question 23

Equipment, utensils, and facility cannot be cleaned or sanitized.

Answer 23

Use single-use items.

Use bottled water or water from an approved source to clean and sanitize.

Question 24

Beverages made with water cannot be prepared.

Answer 24

Stop using the drink machines that require water, such as the auto-fill coffee maker, etc.