Keeping Food Safe

Question 1

What measures should managers focus on in order to keep the food safe?

Answer 1

Controlling time and temperature
Preventing cross-contamination
Practicing good personal hygiene
Purchasing from approved, reputable suppliers
Cleaning and sanitizing

Question 2

How should training and monitoring be conducted in the restaurant?

Answer 2

First Hired Training
Ongoing Training
Additional Training specific to certain tasks
Retrain regularly
When a food handler has completed training&raquo_space; Document it&raquo_space; Monitor

Question 3

What is corrective action?

Answer 3

Correcting and retraining the handler immediately.

Question 4

What are the major government agencies that take lead in preventing foodborne illness in the United States?

Answer 4

FDA (Food and Drug Administration)
USDA (United States Department of Agriculture)
CDC
PHS

Question 5

What are the responsibilities of the FDA? And what is the Food Code?

Answer 5

Inspects all food except: Meat, Poultry and Eggs
Regulate food transported across state lines
Issue FDA Food Code

Food Code provides recommendations for food safety regulations
the FDA can recommend that the state adopts the Food Code but it cannot require it.

Question 6

What are the responsibilities of the USDA?

Answer 6

Inspects: meat, poultry and eggs

Regulates food transferred across state boundaries or involvement between multiple states

Question 7

What are the responsibilities of the CDC and the PHS?

Answer 7

Conducts research into the causes of food borne illness outbreaks
Investigate outbreaks

Question 8

What are the responsibilities of the State and local authorities?

Answer 8

Write/Adopt codes that regulate retail/ food service operations

Regulate Retail / Foodservice operations (May differ from FDA Food Code)
Inspect operations and enforce regulations
Investigate complaints and illnesses
Issuing licenses and permits
Reviewing and approving HACCP plans