Food Safety Management Fill-in-the-Blank Flashcards

To obtain a regulatory variance, you may need a ___ plan.

An operation that smokes food as a method of preservation must have a ___.

Training programs, manager supervision, SOPs, and HACCP are ways to achieve ___ in the operation.

A.L.E.R.T. swtands for: Assure, Look, ___, Reports, Threat.

Foodborne illness "outbreak" is defined by a minimum of ___ people.

One way to achieve active managerial control of the risk factors for foodborne illness is with a ___ program.

Managers should practice active managerial control throughout the ___ of ___.

The government agency that inspects all food except for meat, poultry, and eggs is ___ (give the acronym).

An operation is required to have a ___ in place when packaging food using the ROP method.

The FDA's public health interventions specifically say temperatures should be checked ___ to protect against time-temperature risks.

The HACCP system is based on identifying ___ , ___ , or physical hazards at specific points within a product's flow.

Managers must ___ employees to be aware of foodborne illnesses.

The FDA (Food and Drug Administration) holds the Restaurant ___ responsible for implementing safe food practices.

Active managerial control can also be achieved through more complex solutions, such as a ___ program.

Active managerial control is proactive rather than ___. Managers must anticipate risks and ___ for them.

Packaging food using a ___ method requires a regulatory variance.

An illness caused by ___ must be reported to the regulatory authority.

Operations that cross state borders are inspected by the ___.

If a health inspector comes for a health inspection and there is no manager present, the employee on duty should ___.

Regulations for restaurants and food services are written at the ___ level.

The HACCP principles can be broken into ___ groups.

New staff must receive ___ on personal hygiene, cleaning and sanitizing, controlling time-temperature, and preventing cross-contamination.

Provide staff with the tools and ___ they need to receive food deliveries correctly.

Managers must ___ that the actions taken to control the risk factors for foodborne illness are actually working.

Monitor recall notifications made by the ___ and the ___. Follow the guidelines when notified of a recall.

OSHA requires chemical manufacturers and suppliers to provide a ___ for each hazardous chemical they sell.

Deliberate contamination can occur anywhere at any time and is usually focused on a specific ___.

Its the manager's responsibility to actively control the risk factors for foodborne illness. This is called active ___

Enforcement of the regulations is carried out at the ___ and ___ level.

A foodborne illness is ___ . An illness is considered an ___ when ___ have the same symptoms after eating the same food.

An operation must have permission from the regulatory authority if it plans to ___.

A food defense system protects against ___ .

One of the food service manager's most important roles is to prevent any type of ___ of food from occurring.

States are not ___ to adopt the Food Code.

The FDA issues a model food ___ .

A document issued by your local regulatory authority that allows a regulatory requirement to be waived or changed is called a ___.

Keeping food safe means paying attention to ___. The entire staff needs to know the basics.

A food safety management system is a group of ___ preventing foodborne illness.

The three potential hazards to food are biological, physical, and ___.

A HACCP plan will be required if a particular food processing method carries a higher risk of ___ illness.

Training programs, incorporation of SOPs, and a HACCP program are all ways that active ___ can be achieved.

Your regulatory authority may ask for ___ that you have required your staff to notify you when they're sick.

If you suspect food has been tampered with, you should separate the food from other foods and ___ it: "Do Not Use, Do Not Discard".

Active Managerial Control is ___ by anticipating risk factors then controlling or eliminating them.

A manager must set a good example by practicing good ___ themselves.

You can also check the temperature every ___ hours. This will leave time for ___.

A foodborne illness outbreak is said to occur when ___ or more people experience illness after eating the same food.

During an inspection, health inspectors will sometimes ask employees questions. They do this because they want to know ___

Each year, ___ people get sick from unsafe food.

Each year, one in ___ Americans get sick from contaminated foods or beverages.

After an initial investigation, a foodborne illness outbreak is usually confirmed through a ___.

The FDA has created a tool that can be used to develop a food defense program based on the acronym ___.

One type of system that can achieve active managerial control of foodborne illness risk factors is called ___ ___.

Recommendations for the restaurants and food-service regulations are issued at the ___ level.

The goal of a HACCP plan is to ___ throughout the flow of food.

To be effective, operations must have procedures for cleaning up ___.

The FDA recommends that states adopt the Food Code, but it cannot ___ it.

Active Managerial Control prevents foodborne illness by actively controlling ___ and ___ throughout the flow of food.

When applying for a variance, the regulatory authority may require a(n) ___ plan.

A regulatory variance is required when ___ food to preserve it but not to enhance flavor.

It is important to recognize that you may need to consult your local ___ before making changes to your operation.

Once staff are trained, ___ them to make sure they are following procedures.

Managers must provide staff with proper ___.

Regardless of how a problem's corrected, you'll need ___ before continuing service.

The FDA provides recommendations called ___ to help control the risk factors of foodborne illness.

Foodborne illnesses cost the United States ___ of dollars each year.

Fix problems ___ during a health inspection if possible.

Food handlers must ___ when temperatures are taken.

The foodservice ___ is responsible for the safety of the food at every point in this flow.

The purpose of a food management system is to ___ and ___ possible hazards throughout the flow of food.

The local regulatory authority will require ___ that explain how partially cooked food will be prepared and stored.

A regulatory variance is documented permission from the ___ to use special food processing methods that normally aren't allowed.

Active managerial control is ___ rather than reactive.

When using food additives to help extend shelf life, you must obtain a ___ from the local regulatory authority.

Managers must also take the necessary ___ action when necessary.