Chapter 10-Food Safety Management Systems Flashcards
What is a food safety management system?
A group or practices and procures intend to prevent food borne illness.
Your operation should have the following programs:
Personal hygiene programs
Food safety program
Supplier selection and specification program
Quality and assurance program
Cleaning and sanitation program
Facility design and equipment maintenance program
Active managerial control is a program that is ________ rather than _______. This plan focuses on the five common risk factors.
Proactive, reactive
What are the five common risk factors the plan focuses on?
Purchasing food from unsafe sources Failing to cook food correctly Holding food to incorrect temperatures Using contaminate equipment Practicing poor personal hygiene
What does HACCP stand for?
Hazard Analysis Critical Control Point
What is the first principal of HACCP?
Conduct a hazard analysis
What is the second principal of HACCP?
Determine critical control points
What is the third principal of HACCP?
Establish critical limit
What is the fourth principal of HACCP?
Establish monitoring procedures
What is the fifth principal of HACCP?
Identify corrective procdures
What is the sixth principal of HACCP?
Verify that the system works
What is the seventh principal of HACCP?
Establish produces for record keeping and documentation.
What are the purpose of principals 1 and 2 of the HACCP?
Helps indentify and evaluate your hazards.
What are the purpose of principas 3, 4 and 5 of the HACCP?
Helps you establish ways for controlling those hazards.
What are the purpose of principals 6 and 7 of the HACCP?
Helps maintain the HACCP plan and system and test to see if it works.
What is a variance?
A permission slip
What is a crisis management plan?
A written plan that focuses on phases, prep. respond and recovery.
How do you prepare for a crisis?
Develop a team
Have an emergency contact list (Post by all phones)
Find a single spokes person to handle media
Put a crisis kit somewhere accessible
Develop food borne illness report
What is included in a food borne illness report?
What and when the customer ate
When the customer first got sick, what where the symptoms, and how long did the last
When and where the customer got medical help
Diagnosis and treatment
How many people ate the same food
How do you handle a crisis response?
Work with the media, be honest
Have a spokes person communicate with media, customers, employees, and community
How do you recover from a crisis?
Work with the regulatory authority to resolve issues
Cleaning and sanitation all areas of the operation
Throwing out all suspect food
Investigation to find out the cause of crisis
Review food handling procedures
Develop a plan to reassure customer
What is an imminent health crisis?
A significant threat that causes you to close instantly (Power outage)
What are other crisis besides outbreaks?
Fire
Flood
Power outage
Water service interruption
