Crisis Responses

Question 1

A customer calls to report a foodborne illness

Foodborne-Illness Outbreak Responses

Answer 1

• take complaint seriously and express concern
• do NOT admit resposibility or acccept liability
• ask for general contact info; ask about food that was eaten and when person first became sick; ask person to describe symptoms
• complete a foodborne-illness report form

Foodborne-Illness Outbreak Responses

Question 2

There are similar customer complaints of foodborne illness

Foodborne-Illness Outbreak Responses

Answer 2

• contact crisis-management team
• identify common food items
• contact regulatory authority to assist with investigation if outbreak is suspected

Foodborne-Illness Outbreak Responses

Question 3

The suspected food is still in the operation

Foodborne-Illness Outbreak Responses

Answer 3

• set aside suspected product and identify it; inclued a label with do not use & do not discard
• log info about the product (incl. description, product date, and lot number); sell-by date and pack size should also be recorded
• if possible obtain samples of suspect food from customer

Foodborne-Illness Outbreak Responses

Question 4

The suspected outbreak is caused by a sick staff memeber

Foodborne-Illness Outbreak Responses

Answer 4

• maintain a list of food handlers scheduled at the time of the suspected contamination; interview them about their health status
• exclude suspect staff member from the operation following reqs

Foodborne-Illness Outbreak Responses

Question 5

The regulatory authority confrims your operation is the source of the outbreak

Foodborne-Illness Outbreak Responses

Answer 5

cooperate with regulatory authority to resolve the crisis & provide appropriate documentation

Foodborne-Illness Outbreak Responses

Question 6

Hands cannot be washed

Water service interruption responses

Answer 6

implement emergency handwashing procedure

Water service interruption responses

Question 7

Toilet do not flush

Water service interruption responses

Answer 7

• find other restrooms for staff to use during operating hrs
• stop operation if restrooms not available

Water service interruption responses

Question 8

Drinking water not available or is contaminated

Water service interruption responses

Answer 8

• use bottled water
• use water from approved, reputable supplier
• keep water in covered, sanitized container during hauling or storage

Water service interruption responses

Question 9

Food items that require water during prep can’t be made

Water service interruption responses

Answer 9

• throw out any ready-to-eat food made with water before contamination was discovered
• use bottled or boiled water for ready-to-eat food

Water service interruption responses

Question 10

Water not available for food prep & cooking

Water service interruption responses

Answer 10

• use water from approved, reputable supplier
• use emergency menu
• use prewashed, packaged produce or frozen/canned fruits and veggies
• thaw food only in cooler or microwave or as part of the cooking process

Water service interruption responses

Question 11

Ice cannot be made

Water service interruption responses

Answer 11

• throw out existing ice
• use ice from approved, reputable supplier

Water service interruption responses

Question 12

Equipment, utensils & facility cannot be cleaned or sanitized

Water service interruption responses

Answer 12

• use single-use items
• use bottled water or water from approved source to clean/sanitize

Water service interruption responses

Question 13

Beverages made with water cannot be prepared

Water service interruption responses

Answer 13

stop using the drink machines that req. water (ex. auto-fill coffee maker)

Water service interruption responses

Question 14

Refrigeration equipment stops working

power outage responses

Answer 14

• write down time of power outage
• check & record food temps periodically
• keep cooler & fridge doors closed
• pack TCS food in ice bought from approved, reputable supplier

power outage responses

Question 15

Ventilation hoods/fans stop working

power outage responses

Answer 15

stop all cooking

power outage responses

Question 16

Hot-holding equipment stops working

power outage responses

Answer 16

• write down time of power outage
• throw out all TCS food held below 135°F for more than 4 hours
• food can be reheated if power outage was less than 4 hours

power outage responses

Question 17

A water line leaks or water builds up on floor (food, utensils etc. not affected)

Flood Responses

Answer 17

• keep ppl away from wet floor
• repair leak
• block off areas, equipment, utensils and other items affected by flood

Flood Responses

Question 18

Flood affects or damages food, utensils, etc

Flood Responses

Answer 18

stop all operations

Flood Responses

Question 19

Flood is a result of sewage backup in prep area

Flood Responses

Answer 19

• close affected area immediately
• correct the problem
• clean area thoroughly

Flood Responses