Module 8 Flashcards
Food Safety Management Systems
What is a food safety management system?
Practices and procedures that prevent foodborne illnesses. It is also practices that control risks and hazards throughout the flow of food.
What food safety management programs should you have in place?
Personal hygiene, supplier selection and specifications, cleaning and sanitizing, facility design and equipment maintenance, pest control, quality control and assurance, food safety training, and standard operating procedures.
What is active managerial control?
What a manager does to control the risk factors for foodborne illnesses. Anticipate food safety risks and plan for them.
How do you achieve active managerial control?
According to the FDA, give employees food safety training, supervise employees, and incorporate standard operating procedures into food handling practices.
What’s your part in active managerial control?
Prevent risks. Anticipate potential foodborne illness risk factors, control or eliminate.
What are the steps for implementing active managerial control?
First, identify risks, monitor, corrective action, management oversight, and reevaluation.
What is the FDA’s demonstration of knowledge?
As a manager, show that you are able to keep food safe. Certifications show that you know how to do this.
What are staff health controls and how does the FDA enforce them.
They are put in place to ensure staff are practicing good hygiene. Reporting illness and to management.
What is FDA’s recommendation for controlling hands as a vehicle of contamination.
It aims at hand contact with ready to eat food. Like using tongs and gloves.
What are time and temperature parameters for controlling pathogens?
Limiting the time spent in temperature danger zones. Check hot food every two hours.
What are consumer advisories?
Letting the consumer know what is being served raw or undercooked. Including the risks of eating/serving these foods.
What is Hazard Analysis Critical Control Point (HACCP)?
Identifying biological, chemical, and physical hazards in a product’s flow. Once identified, it can prevent, eliminate, and reduce hazards to a safe level.
