Chapter 10 Food Safety Management Systems

Question 1

Food Safety Management system

Answer 1

Personal hygiene program

food safety training

Question 2

Active Managerial control

Answer 2

purchasing food from unsafe sources
failing to cook correctly 
holding food @ incorrect temps
using contaminated equipment
practicing poor personal hygiene

Question 3

HACCP

Answer 3

Hazard analysis critical control point

Question 4

HACCP plan

Answer 4

unique plan based on written plan over menu, guest, and equipment

Question 5

Critical control points

Answer 5

which hazards can be prevented or reduced

Question 6

Imminent health hazards

Answer 6

is a significant threat or danger to health that requires immediate correction or closure.

Question 7

HACCP principle 1

Answer 7

conduct a hazard analysis

Question 8

HACCP principle 2

Answer 8

determine critical control points

Question 9

HACCP principle 3

Answer 9

establish monitoring procedure

Question 10

HACCP principle 4

Answer 10

establish critical limits

Question 11

HACCP principle 5

Answer 11

identify corrective actions

Question 12

HACCP principle 6

Answer 12

verify the system works

Question 13

HACCP principle 7

Answer 13

establish procedures for record keeping and documentation

Question 14

how to respond to food borne illness outbreak

Answer 14

take responsibilityresponsibilty
contact crisis management team
identify source 
log info
maintain list of food suppliers