Podcast
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?
Throwing out the beef stew that has not met the critical limit is an example of which HACCP principle?
Which step in the flow of food would be a critical control point for cold sandwiches served in a self-serve display?
What was the corrective action taken after the minestrone soup was found to be at an unsafe temperature?
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What is the purpose of a food safety management system?
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Reviewing temperature logs to make sure the HACCP plan is working is an example of which HACCP principle?
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What is the first step in developing a HACCP plan?
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What does an operation need to smoke food as a method of preservation?
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What is a Food Safety Management System?
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List common risk factors for foodborne illness.
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What is 'Active Managerial Control'?
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Ways to achieve active managerial control in an operation include?
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What is critical to the success of active managerial control?
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What are public health interventions?
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Who created the seven main principles of HACCP plans?
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What should a HACCP plan be based on?
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Steps to take if a customer calls to report a foodborne illness include?
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A HACCP plan is not required when a variance has not been requested.
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There is no 'off-the-shelf' disaster plan that works for everyone.
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What are the three areas to consider when responding to a crisis?
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What should be included in an emergency contact list?
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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.
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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.
