Podcast
Questions and Answers
A manager's responsibility to actively control risk factors for foodborne illnesses is called __________.
A manager's responsibility to actively control risk factors for foodborne illnesses is called __________.
active managerial control
A pest-control program is an example of a(n) ______.
A pest-control program is an example of a(n) ______.
food safety program
A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?
A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?
Using contaminated equipment
What is the purpose of a food safety management system?
What is the purpose of a food safety management system?
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Three components of active managerial control include:
Three components of active managerial control include:
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A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
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A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
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One way for managers to show that they know how to keep food safe is to ______.
One way for managers to show that they know how to keep food safe is to ______.
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When a manager periodically assesses the system to make sure it is working correctly and effectively, it is called ______.
When a manager periodically assesses the system to make sure it is working correctly and effectively, it is called ______.
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A cook brought his uniform home, but forgot to wash it before starting work. This is an example of _____.
A cook brought his uniform home, but forgot to wash it before starting work. This is an example of _____.
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A cook plated a chicken breast after making sure it was cooked to 155 degrees F. This is an example of _____.
A cook plated a chicken breast after making sure it was cooked to 155 degrees F. This is an example of _____.
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The purchasing manager bought frozen steaks from his friend who raises and sells meat from his home. This is an example of ________.
The purchasing manager bought frozen steaks from his friend who raises and sells meat from his home. This is an example of ________.
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A cook served rice at 120 degrees F from a holding unit. This is an example of ________.
A cook served rice at 120 degrees F from a holding unit. This is an example of ________.
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A chef used a cutting board to prep fish and then used it to prep fruit salad. This is an example of _______.
A chef used a cutting board to prep fish and then used it to prep fruit salad. This is an example of _______.
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This is a system you can implement to achieve active managerial control of foodborne-illness risk factor.
This is a system you can implement to achieve active managerial control of foodborne-illness risk factor.
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An effective HACCP system must be based on a ______.
An effective HACCP system must be based on a ______.
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The ______ provides specific recommendations for controlling the common risk factors for foodborne illness.
The ______ provides specific recommendations for controlling the common risk factors for foodborne illness.
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Study Notes
Active Managerial Control
- Active managerial control is a manager's responsibility to actively manage risk factors for foodborne illnesses.
- Components include identifying risks, implementing corrective actions, and providing staff training.
Food Safety Programs
- A pest-control program exemplifies a food safety program aimed at mitigating health risks.
Contamination Examples
- Using contaminated equipment is illustrated by preparing different foods on the same cutting board without proper sanitization.
- Practicing poor personal hygiene can lead to food safety violations, such as wearing unwashed uniforms.
Food Safety Management System Goals
- The main objective of a food safety management system is to prevent foodborne illnesses by controlling hazards.
Corrective Actions
- Corrective action is required when temperature regulations for cooking foods, such as chicken, are not met.
- Management oversight involves monitoring staff procedures regularly to ensure compliance with safety standards.
Certifications and Training
- Becoming certified in food safety is crucial for managers to demonstrate their knowledge and ability to maintain safe food handling practices.
System Evaluation
- Periodic assessment of safety systems is necessary to ensure they function correctly, termed re-evaluation.
Safe Food Handling Practices
- Failing to cook food properly, such as chicken cooked below the required temperature, poses serious health risks.
- Holding food at incorrect temperatures, illustrated by serving rice at 120 degrees F, can lead to food safety issues.
Purchasing Food Safely
- Purchasing from unsafe sources, like buying frozen steaks from a non-commercial seller, can jeopardize food safety.
HACCP Program
- Implementing a Hazard Analysis and Critical Control Points (HACCP) program is an effective method for managing foodborne illness risks.
- An effective HACCP system must be grounded in a well-written plan.
FDA Recommendations
- The FDA provides specific public health interventions aimed at controlling common risk factors associated with foodborne illnesses to protect public health.
Active Managerial Control
- Active managerial control is a manager's responsibility to actively manage risk factors that can lead to foodborne illnesses.
- Key components include identifying risks, implementing corrective actions, and providing training for staff.
Food Safety Programs
- Pest-control programs are essential examples of food safety programs aimed at preventing contamination.
- A food safety management system proactively prevents foodborne illness by controlling associated risks and hazards.
Risk Factors for Foodborne Illness
- Contaminated equipment can pose serious risks; using the same cutting board for raw meat and ready-to-eat foods can spread pathogens.
- Practicing poor personal hygiene, such as neglecting to wash a uniform, increases the risk of food contamination.
- Purchasing food from unsafe sources, such as buying meat from unverified personal connections, raises health concerns.
Temperature Control
- Failing to cook food to required temperatures, like serving chicken not reaching 155°F, can lead to foodborne illnesses.
- Holding food at incorrect temperatures can also cause safety issues; for instance, serving rice at only 120°F is inadequate for safety.
Management Oversight
- Management oversight involves actively monitoring operations, such as conducting hourly checks to ensure staff follow safety procedures.
- Periodic re-evaluation of the food safety management system is crucial to confirm its effectiveness and address any shortcomings.
Certification and Training
- Managers can demonstrate their knowledge of food safety by obtaining certification in food safety practices.
- Continuous training helps ensure that staff remain informed about safe practices and the importance of hygiene.
HACCP System
- Implementing a Hazard Analysis Critical Control Point (HACCP) program is vital for managing foodborne-illness risk factors.
- An effective HACCP system is built on a written plan tailored to the operation's specific needs.
FDA Recommendations
- The FDA provides public health interventions with specific recommendations to control common risk factors for foodborne illnesses, prioritizing the protection of public health.
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Description
Test your knowledge on food safety management systems with this quiz focused on ServSafe Manager Chapter 8. Learn about active managerial control, pest-control programs, and food safety practices to prevent foodborne illnesses. Perfect for food service managers and culinary students.
