Chapter 10, Food Safety Management Systems

Question 1

a group of practices and procedures intended to prevent food-borne illness.

Answer 1

Food safety management system

Question 2

The managers responsibility to control risk factors that could lead to food-borne illnesses.

Answer 2

Active managerial control

Question 3

A system based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow.

Answer 3

Hazard Analysis Critical Control Point (HACCP)

Question 4

Each HACCP is based on a written plan, specific to each facility’s menu, guests, equipment, processes, and operations.

Answer 4

HACCP Plan

Question 5

Points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.

Answer 5

Critical Control Points

Question 6

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

Answer 6

Imminent health hazard

Question 7

HACCP Principle 1

*Conduct a Hazard Analysis

Answer 7

Look at the menu to identify items that are prepped and served without cooking, same day with cooking. then determine where food safety hazards are likely to occur.

Question 8

HACCP Principle 2

*Determine Critical control points

Answer 8

Find the point in the process where the identified hazard can be prevented, eliminated, or reduced to safe levels. Like making sure that you are cooking the food correctly

Question 9

HACCP Principle 3

*Establish critical limits

Answer 9

Making sure that when you are cooking food you are cooking it at the right time with the correct temperature.

Question 10

HACCP Principle 4

*Establish Monitoring Procedures

Answer 10

An example of this would be a grill cook checking the food that it is within the correct temperature before serving.

Question 11

HACCP Principle 5

*Identify Corrective Actions

Answer 11

If the food is not at the correct temperature then you must keep cooking it until it has reached the ideal temperature.

Question 12

HACCP Principle 6

*Verify That the System Works

Answer 12

Having a plan is good but if the plan does not actually work than you have to go back and rethink it.

Question 13

HACCP Principle 7

*Establish Procedures for Record Keeping and Documentation

Answer 13

Time-temperature logs are a great way to be sure that you are keeping track of all the food that you are serving.

Question 14

How to respond to food-borne illness outbreak.

Answer 14

• What and when the guest ate at the operation.
• When the guest first got sick, what the symptoms were, and how long the guest experienced them.
• When and where the guest sought medical attention, what the diagnosis was, and what treatment was received.
• What other food was eaten by the guest.