Chapter 10, Food Safety Management Systems

Question 1

Food Safety Management System

Answer 1

A group of practices and procedures intended to prevent foodborne illness.

Question 2

Active Managerial Control

Answer 2

A manager’s responsibility to control the five factors of of foodborne illness and more.

Question 3

HACCP

Answer 3

Hazard Analysis Critical Control Point. A tool used to control the risks of foodborne illness.

Question 4

HACCP Plan

Answer 4

A system of plans of equipment, persons, processes, menu, and operations unique to each restaurant.

Question 5

Critical Control Points

Answer 5

Points of the operation where hazard(s) can be prevented, eliminated, or reduced to safe levels.

Question 6

Imminent Health Hazard

Answer 6

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

Question 7

HACCP Principles 1-7

Answer 7

1. Conduct a hazard analysis (determine if there is bacteria on the chicken.)
2. Determine critical control points (CCPs) (Linked to the cooking point of the operation)
3. Establish critical limits (they determined that they had to keep the temp 165F (74C) for 15 seconds and have decided to broil for 16 minutes.)
4. Establish monitoring procedures (every chicken breast is checked for minimal temperature 165F (74C) for 15 seconds)
5. Identify corrective actions (The cook has to keep cooking the chicken if it does not reach the limit in 15 seconds and verified by the temperature log)
6. Verify that the system works (even with a weight change and returned to 4 Oz, there is a weekly temp check and a daily check as well.)
7. Establish procedures for record keeping and documentation. (all of the procedures have been noted and implemented to revise the HACCP program.

Question 8

How to respond to Food Borne Illness Outbreak

Answer 8

1. A person calls to report feeling ill, you must take the call seriously and take the name and contact information. You also must complete a foodborne-illness form.
2. Another person calls, contact the crisis-management team. identify common food items to determine source, contact the regulatory authority to assist with the investigation.
3. The food is still in the operation, set aside the product and mark, log the information about the product, and if possible obtain samples of the food from the customer.
4. If it’s caused by a staff member, maintain a list of food handlers at the suspected time and interview them about their health status.
5. Regulatory authority confirms the source, you must cooperate with the authorities to resolve the crisis. Provide documentation, temperature logs, HACCP documents, staff files, etc.