Chapter 10 Food Safety Management Systems

Question 1

Food safety management system

Answer 1

Is a group of practices and procedures intended to prevent foodborne illnesses

Question 2

Active managerial control

Answer 2

Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene

This is the managers responsibility to act that we control these and other risk factors for foodborne illnesses

Question 3

HACCP

Answer 3

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

Question 4

HACCP plan

Answer 4

It is based on seven basic principles let’s plan must be pacific to each facility menu guest equipment process and operations

Question 5

Critical control points

Answer 5

Find the points in the process where the verified hazards can be prevented eliminated or reduced to safe levels

Question 6

Imminent health hazards

Answer 6

Is a significant threat or danger to your health that requires immediate correction or closure to prevent injury. If there is a significant risk to the safety or the security of your food service must be stopped

Question 7

HACCP principle conduct a hazard analysis

Answer 7

The management team at Enrico’s decided to implement a HACCP program they begin by analyzing their hazards.

The team noticed that many of their dishes were received stored prepared cooked and served the same day most of the popular of these items was the spicy charbroil chicken breast.

The team determined that bacteria were the most likely hazard to food prepared this way

Question 8

HACCP principal determine critical control points

Answer 8

Enrico’s call management Gentefied cooking as a CCP for food prepared and cooked for immediate service this included the chicken breasts

These food items must be held correctly throughout the flow of food however correct cooking is the only stuff that will illuminate or reduce bacteria to safe levels.

Because the chicken breast were prepared for a media service cooking was the only CCP identified.

Question 9

HACCP principal establish critical limits

Answer 9

With cooking identified as a CCP for Enrico’s call chicken breasts a critical limit was needed management determined that the critical limit would be cooking the chicken to a medium internal temperature of 165°F for 15 seconds.

They decide that the critical limit would be met by cooking the chicken breast in the boiler for 16 minutes

Question 10

HACCP principal established monitoring procedures

Answer 10

At Enrico’s each charbroiled chicken breast is cooked to order the team decided to check the credit card limit by inserting a clean and sanitize thermocoupler probe into the thickest part of a chicken breast.

The grill cook must check the temperature of each chicken breast after cooking each chicken breast must reach the medium internal temperature of 165°F for 15 seconds

Question 11

HACCP principal Identify correct of actions

Answer 11

If the chicken breast has not received it’s critical limit within the 16 minutes cook time the grill cooked at Enrico’s must keep cooking the chicken breast until it has reached it.

This and all other correct of actions are noticed and the temperature log

Question 12

HACCP principal identify that the system works

Answer 12

Enrico’s management team performs HACCP checks once per shift they make sure that critical elements were met in appropriate correct of actions were taken when needed.

They also checked the temperature logs on a weekly basis to identify patterns this helps to determine if process or procedures need to be changed for example over several weeks a notice problems towards the end of each week the chicken breast often fail to meet the critical limit the appropriate correct of action was being taken. They also checked the temperature logs on a weekly basis to identify patterns this helps to determine if process or procedures need to be changed for example over several weeks notice problems towards the end of each week the chicken breast often fail to meet the critical limit the appropriate correct of action was being taken.

Magic discovered that Enrico’s received chicken shipments from a different supplier on Thursdays this supplier provided is 6 ounce chicken breast. Enrico’s chicken specifications listed a 4 ounce chicken breast management worked with the supplier to ensure they receive 4 ounce chicken breast The receiving for seizures were changed to include a weight check.

Question 13

HACCP principal establishing procedures for record keeping and documentation

Answer 13

Enrico’s management team determined that time and temperature logs would keep for three months receiving invoices with the cat for 60 days the team used its documentation to support and revise their HACCP plan

Question 14

How to respond to foodborne illness outbreak

A customer calls to report a foodborne illness

Answer 14

Take the complete seriously and express concern do not admit responsibility or except liability

Ask for general contact information ask about the food that was eaten and then the person first became sick as the person to describe symptoms

Complete a foodborne illness incident report

Question 15

Response to foodborne illness outbreak

There are similar customers complaints of foodborne illness

Answer 15

Contact the crisis management team

Identify common foods items to determine the potential source of the complaint

Contact the regulatory authority to assist with the investigation if an outbreak is suspected

Question 16

Response to foodborne illness outbreak

That suspected food is still in the operation

Answer 16

Set aside the suspected product and identify it to prevent further sale include a label with denied use and do not discard

Log information about the product including a description product day and lot number that sell by date and package size should also be recorded

If possible attain samples of the suspected food from the customer

Question 17

Response to foodborne illness outbreak

That’s expected our break is caused by a sick staff member

Answer 17

Maintain a list of food handlers schedule at that time of the suspected contamination interview them about their health status

Include the suspected staff member from the operation following requirements

Question 18

Response to Foodborne outbreak

Answer 18

Cooperate with the repertory authority to resolve the crisis provide Appropriate documentation including temperature logs HACCP documents staff files.