Chapter 8 - Food Safety Management Systems

Question 1

Food Safety Management System:

Answer 1

Practices and procedures aimed to prevent foodborne illness that controls risks and hazards throughout the flow of food.

Question 2

To Keep Food Safe:

Answer 2

Practice active managerial control throughout the entire flow of food.
Anticipate risk factors.
Apply lessons learned in food safety training.
Monitor the flow of food.
Provide staff with the proper tools.

Question 3

FDA Public Health Interventions:

Answer 3

Demonstrate of knowledge.
Staff health controls.
Controlling hands as a vehicle of contamination.
Time and temperature parameters for controlling pathogens.
Post consumer advisories as needed based on your menu.

Question 4

Hazard Analysis Critical Control Point (HACCP)

Answer 4

A plan to reduce the hazards to safe levels.
Identifies hazards throughout the flow of food.
Identifies how to prevent, eliminate, or reduce hazards to safe levels.
A written plan that is specific to the facility.

Question 5

The Seven HACCP Principles:

Answer 5

1. Conduct a hazard analysis.
2. Determine critical control points (CCPs).
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.