Chapter 10- Food Safety Management Systems

Question 1

Food Safety Management System

Answer 1

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

Question 2

Active Managerial Control

Answer 2

the managers responsibility to actively control

1. purchasing food from unsafe sources
2. failing to cook food correctly
3. holding food at incorrect temperatures
4. using contaminated equipment
5. practicing poor personal hygiene

Question 3

HACCP

Answer 3

Hazard Analysis Critical Control Point; based on identifying significant biological, chemical, or physical hazards at specific points within a products flow

Question 4

HACCP Plan

Answer 4

effective one must be based on a written plan; must be specific to each facilities menus, guests, equipment, processes, and operations

Question 5

Critical Control Points

Answer 5

points in the process where the identified hazard can be prevented

Question 6

Imminent Health Hazard

Answer 6

a significant threat or danger to health that required immediate correction or closure to prevent injury

Question 7

HACCP Principals 1-7

Answer 7

1. Conduct a hazard analysis
2. Determine critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation

Question 8

How to respond to a Food Borne Illness Outbreak

Answer 8

take complaints seriously and express concern, ask for contact info, contact management team, set aside affected product and label not to be confused,