Food Safety Management Systems Chapter 10

Questions and Answers

The temperature of a roast is checked to see if it has met its critical limit of 145°F for 4 minutes. This is an example of which HACCP principle?

Audit

Monitoring (correct)

Verification

Corrective Action

Throwing out the beef stew that has not met the critical limit is an example of which HACCP principle?

Monitoring

Hazard Analysis

Verification

Corrective Action (correct)

Which step in the flow of food would be a critical control point for cold sandwiches served in a self-serve display?

Storage (correct)

Cooking

Serving

Preparation

What was the corrective action taken after the minestrone soup was found to be at an unsafe temperature?

Reheating the soup Signup and view all the answers

What is the purpose of a food safety management system?

To identify and control possible hazards throughout the flow of food. Signup and view all the answers

Reviewing temperature logs to make sure the HACCP plan is working is an example of which HACCP principle?

Verification Signup and view all the answers

What is the first step in developing a HACCP plan?

Conduct a hazard analysis Signup and view all the answers

What does an operation need to smoke food as a method of preservation?

Variance from the regulatory authority Signup and view all the answers

What is a Food Safety Management System?

A group of practices and procedures intended to prevent foodborne illness. Signup and view all the answers

List common risk factors for foodborne illness.

<ol> <li>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</li> </ol> Signup and view all the answers

What is 'Active Managerial Control'?

The manager's responsibility to actively control risk factors for foodborne illness. Signup and view all the answers

Ways to achieve active managerial control in an operation include?

Training programs, manager supervision, incorporation of SOPs. Signup and view all the answers

What is critical to the success of active managerial control?

Monitoring Signup and view all the answers

What are public health interventions?

Recommendations that FDA provides for controlling common risk factors for foodborne illness. Signup and view all the answers

Who created the seven main principles of HACCP plans?

National Advisory Committee on Microbiological Criteria for Foods Signup and view all the answers

What should a HACCP plan be based on?

A written plan Signup and view all the answers

Steps to take if a customer calls to report a foodborne illness include?

Take the complaint seriously, get contact info, ask about the food eaten, and complete a foodborne-illness report form. Signup and view all the answers

A HACCP plan is not required when a variance has not been requested.

False Signup and view all the answers

There is no 'off-the-shelf' disaster plan that works for everyone.

True Signup and view all the answers

What are the three areas to consider when responding to a crisis?

Media relations, direct communication, and solution Signup and view all the answers

What should be included in an emergency contact list?

Names and numbers of crisis-management team members, media spokespersons, and outside resources. Signup and view all the answers

Study Notes

HACCP Principles and Food Safety

Monitoring involves checking food temperatures to ensure critical limits are met.
Corrective actions are necessary when food does not meet safety standards, exemplified by discarding out-of-spec food.
Critical control points in the flow of food include storage and preparation stages.
Corrective action might include reheating food to the required temperature when initial checks fail.

Food Safety Management Systems

Designed to identify and control hazards in the food flow, preventing foodborne illness.
Essential components of a food safety program include staff training, supplier specifications, and sanitation protocols.
Active managerial control requires proactive measures to combat risk factors associated with foodborne illnesses.

HACCP Development and Implementation

Initiating a HACCP plan begins with conducting a thorough hazard analysis.
A written HACCP plan is essential, tailored specifically to the facility's offerings and operational processes.
HACCP principles include conducting hazard analyses, determining critical control points, establishing limits, monitoring procedures, and corrective actions.

Risk Factors and Public Health Interventions

Common risk factors for foodborne illnesses include unsafe sourcing, inappropriate cooking, inadequate holding temperatures, contaminated equipment, and poor hygiene.
Public health interventions encompass staff health controls, temperature management, and consumer advisories for potentially hazardous foods.

Crisis Management Protocols

Crisis management involves preparation, response, and recovery phases to effectively handle food safety crises.
A crisis-management team should comprise diverse representatives, depending on the operation's size.
Crisis kits and emergency contact lists are crucial components for effective crisis management.

Foodborne Illness Response

In case of a suspected foodborne illness outbreak, a systematic approach involves collecting detailed customer information and tracing food consumption.
Regulatory authorities must be notified and involved in resolving foodborne illness allegations.
Immediate corrective actions include isolating suspect food items and maintaining thorough documentation.

Handling Emergencies: Power and Water Service Interruptions

Preparing for power outages involves having access to generators, planning menus that don’t require cooking, and establishing protocols for food safety.
In case of water service interruptions, alternative procedures and supplies (like single-use items and bottled water) must be implemented.
Specific responses to equipment malfunctions, such as stopping cooking during ventilation failures or handling TCS foods during cooling malfunctions, are critical for safety.

Environmental Hazards: Flooding and Fire

Flood preparedness includes monitoring equipment and maintaining emergency contact lists.
In the event of a flood or sewage backup, immediate cessation of operations in affected areas is essential for safety and cleanliness.

Testing and Revising Plans

Regular testing of crisis management plans ensures effectiveness and readiness to address food safety challenges.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

Test your knowledge on key concepts of Food Safety Management Systems as outlined in Chapter 10. This quiz covers essential HACCP principles such as monitoring and corrective actions in food safety practices.