Food Safety Management

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Food Safety Management

1 / 230

What term do local regulatory authorities use to describe “a significant threat or danger to health that requires immediate correction or closure of the operation to prevent injury”?

2 / 230

When should staff have food safety training?

3 / 230

Which government agency regulates food that crosses state boundaries or involves more than one state?

4 / 230

How does a food safety management system prevent foodborne illness?

5 / 230

What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”?

6 / 230

How do you know when to re-train staff?

7 / 230

What does the FDA provide for industry and other regulatory agencies?

8 / 230

According to Principle 4 in the HACCP system, how do you “Establish Monitoring Procedures”?

9 / 230

What is corrective action?

10 / 230

Instructions for what to do with the recalled item will be in the vendor’s notification or the recall notice. What might you be instructed to do with it?

11 / 230

Why can the codes regulating your operation differ from the FDA Model Food Code?

12 / 230

What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”?

13 / 230

As the manager, what are your responsibilities when implementing Active Managerial Control (AMC) in your operation?

14 / 230

When should you re-train staff?

15 / 230

Staff need to know they must report to you if they are sick. What food safety program is this a part of?

16 / 230

What kind of statement should be expressed in the notice of consumer advisory when serving raw or undercooked food?

17 / 230

Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored separately from?

18 / 230

Why could your jurisdiction’s food safety regulations differ from the FDA’s Model Food Code?

19 / 230

What should you do if staff are using or storing chemicals or cleaning tools incorrectly?

20 / 230

Food could be contaminated on purpose by an attacker using any of these contaminants:

• Radioactive
• Chemical
• Physical
• Biological

How can a food defense program prevent the deliberate contamination of food?

21 / 230

Why do mushrooms need to be purchased from approved, reputable suppliers?

22 / 230

Most of ServSafe is based on understanding how to avoid these “Four Main Practices” that cause foodborne illness:

• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene
• Poor cleaning and sanitizing

The CDC has a similar list of food handling mistakes that includes purchasing food from unsafe sources. What is the CDC’s list called?

23 / 230

These are the five most common causes of foodborne illness:

• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor personal hygiene

What does ServSafe call these?

24 / 230

What should be included on the label of food that will be used on-site?

25 / 230

Which is a possible threat to your operations drinkable water supply?

26 / 230

What should you do after training food handlers to wash their hands?

27 / 230

How does a state or local regulatory authority determine which food safety regulations to include in their food code?

28 / 230

State and local regulatory authorities make the regulations that these establishments must follow:

• Restaurants
• Food retailers
• Vending operators
• Schools and daycare centers
• Hospitals and assisted living centers

What additional responsibilities do state and local regulatory authorities have for these establishments?

29 / 230

What is the path that food takes through your operation called?

30 / 230

What does an operation need to have before it can par-cook food?

31 / 230

Unauthorized people inside your operation are a risk to food safety. When is this especially true?

32 / 230

How can you prevent contamination of food and food-contact surfaces when using chemicals?

33 / 230

What should you do when confronted with a crisis in your operation?

34 / 230

Which is true about the National Sanitation Foundation (NSF)?

35 / 230

Why are some local food codes different from the FDA’s model food code?

36 / 230

Which government agency inspects all food except meat, poultry, and eggs?

37 / 230

Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority?

38 / 230

What is often required before an operation can handle or prep food using the following methods?

• Packaging fresh juice on-site for sale at a later time
• Smoking food as a way to preserve it
• Preserve or alter the food so that it no longer needs time and temperature control for safety
• Curing food
• Custom-processing animals for personal use
• Packaging food using a reduced-oxygen packaging (ROP) method
• Sprouting seeds or beans
• Offering live shellfish from a display tank

39 / 230

A disclosure informs guests that the food is served raw or undercooked and can be put next to the item on the menu. What’s another way to note a disclosure on your menu?

40 / 230

Hands should NOT be washed in which sink?

41 / 230

Before displaying or holding TCS food without temperature control, you must submit written procedures to your regulatory authority. What do you need to do once your procedures have been approved?

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Which statement is true about the illness caused by Shiga Toxin-Producing E. coli bacteria?

43 / 230

Who should you request recent inspection reports from for review?

44 / 230

Which statements are true about fungi?

45 / 230

What is significant about the TCS foods on this list?

• Unpasteurized eggs
• Unpasteurized milk or juice
• Raw seed sprouts
• Raw or undercooked meat, seafood, or poultry

46 / 230

Identifying risks is the first step to implementing active managerial control. How can you identify the risks to food safety throughout the Flow of Food?

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How can listeriosis be prevented?

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Receiving and inspecting deliveries should be assigned to staff trained to follow the proper guidelines and criteria. What tools should be provided for them during the deliveries?

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What is a critical control point (CCP) in the HACCP system?

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What kind of suppliers should you purchase the products you use in your operation?

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After a crisis in your operation, throw out any food that could be contaminated. What is another reason to throw out food?

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According to FDA recommendations, a food service manager should know how to keep food safe. How can you demonstrate your food safety knowledge to a health inspector?

53 / 230

Your suppliers must be inspected by the USDA, the FDA, or an authorized third party. How can approved, reputable suppliers prove this?

54 / 230

What is required if pest prevention materials are kept at the facility?

55 / 230

When do staff need to be re-trained in food safety?

56 / 230

First, notify your local regulatory authority if your operation has been involved in a foodborne illness outbreak. If any of the suspected products remain, how should they be segregated until they are collected by investigators for testing?

57 / 230

Your jurisdictions may allow bare-hand contact with ready-to-eat (RTE) food if specific policies are followed and staff have been trained on personal hygiene and proper handwashing. What kind of policies must be implemented?

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What should you do if you suspect someone has consumed a chemical contaminant?

59 / 230

Which suppliers must meet all applicable local, state, and federal laws?

60 / 230

When does smoking food require a variance?

61 / 230

What is part of the “Identifying Staff” procedure when responding to a foodborne illness outbreak?

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What risk must be evaluated immediately if your operation is affected by one of these emergencies?

• Power failure
• Fire
• Flood
• Sewer backup

63 / 230

Which government agency regulates food transported across state lines?

64 / 230

How does the manager control the risk factors for foodborne illness?

65 / 230

What are OSHA’s regulations regarding Safety Data Sheets (SDS)?

66 / 230

According to ServSafe, food follows a path through your operation called “The Flow of Food.” There are several points along this path: the first is purchasing, and the last is service. What risk factor must be controlled at every point?

67 / 230

The Americans with Disabilities Act (ADA) provides civil rights protection to those with non-transmittable diseases. Which disease is NOT transmittable in food?

68 / 230

Which statements are true about the bacteria clostridium botulinum?

69 / 230

When should a manager practice active managerial control?

70 / 230

Why is purchasing plants, mushrooms, and seafood from approved, reputable suppliers critical to preventing illness from biological toxins?

71 / 230

What example does ServSafe give for meeting the FDA recommendation for “staff health controls”?

72 / 230

Which is a basic rule of pest prevention?

73 / 230

Contamination of the water supply by terrorists or activists is possible. What is a more common way the water supply could be contaminated?

74 / 230

A supplier’s inspection reports can be from the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), or an authorized third party. What should the reports be based on?

75 / 230

How does the Centers for Disease Control and Prevention (CDC) protect the public from foodborne illness?

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The inspection reports of an approved, reputable supplier should address these areas:

• Shipping
• Processing
• Staff training
• Recall programs
• Personal hygiene
• Receiving and storage
• Cleaning and sanitizing
• Food Safety Management Systems

Which is an example of a Food Safety Management System?

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What is a disease that is transmitted to people by food called?

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What should be done when a food handler completes training?

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What is the difference between a disclosure and a reminder?

80 / 230

Monitoring is essential to implementing active managerial control. What activities should be monitored?

81 / 230

Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation?

82 / 230

What happens when these criteria are met?

• A single food source is blamed for the same symptoms in multiple people
• Regulatory authorities perform an investigation
• Lab tests verify that the food is the source of the illness

83 / 230

What is an approved supplier?

84 / 230

What can a Maximum Registering Thermometer (MRT) be used for?

85 / 230

Which government agencies assist the FDA, USDA, and state and local health departments?

86 / 230

What should a supplier’s inspection reports be based on?

87 / 230

Why is raw or undercooked ground beef never offered on a children’s menu?

88 / 230

Which is a consumer advisory?

89 / 230

What are some examples of Principle 6 verifying that the system works?

90 / 230

Which government agency regulates and inspects meat, poultry, and eggs?

91 / 230

When food items with different use-by dates have been combined into a new dish, how is the discard date of the new dish determined?

92 / 230

When food is restored to a safe condition by reheating it, what is this called?

93 / 230

What are the requirement for the chemicals you use and store in your operation

94 / 230

What should you do if an employee is doing a task incorrectly?

95 / 230

What kind of programs can make the foundation of a food safety management system when an operation already has them in place?

96 / 230

The FDA has given these five specific recommendations for controlling the common risk factors for foodborne illness:

• Demonstration of knowledge
• Staff health controls
• Controlling hands as a vehicle of contamination
• Time and temperature parameters for controlling pathogens
• Consumer advisories

What are these recommendations known as?

97 / 230

Which is true about a disgruntled employee?

98 / 230

What are the sinks used for when cleaning and sanitizing items in a three-compartment sink?

99 / 230

In what situation could an attack of deliberate contamination of food occur?

100 / 230

Which staff should have training that includes the rules about re-serving food?

101 / 230

If your menu includes items that are served raw or undercooked, what kind of notice must be given to customers?

102 / 230

What government agency regulates the interstate commerce of food?

103 / 230

When should you train staff on how to follow your procedures?

104 / 230

How should you be proactive instead of reactive in a system of active managerial control?

105 / 230

In what situation does a food item need to be labeled with “Do NOT use/Do NOT discard” and then stored separately from other food?

106 / 230

What kind of notice must be shown when a menu offers raw or undercooked TCS food items?

107 / 230

What is an example of a threat to the physical security of your operation that could be a risk to food safety?

108 / 230

Why should you monitor staff after training them?

109 / 230

What kind of food safety regulations are in the FDA Model Food Code?

110 / 230

Why is every HACCP plan different?

111 / 230

What should be done with food that has NOT been presented honestly?

112 / 230

If you receive a food recall notice, identify the food items in your inventory by matching them with the information provided. What kind of information will you be looking at?

113 / 230

What must always be followed when using chemicals?

114 / 230

What does the FDA provide for city, county, state, and tribal agencies?

115 / 230

Which agency inspects food to ensure its safety?

116 / 230

A product has been matched to the information provided in a food recall notice and removed from inventory by placing it in a secure location. How should the recalled product be labeled?

117 / 230

When the temperature of hot food falls into the Temperature Danger Zone (TDZ), sometimes it can be restored to a safe condition by reheating it. This is called “reconditioning.” But when the food has been at an unsafe temperature for too long, reconditioning will NOT work. How much time can food spend in the Temperature Danger Zone (TDZ) and still be reconditioned?

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What should customers be advised about when they order a TCS food item that is served raw or undercooked?

119 / 230

How do you know when the manufacturer recalled a food product used in your operation?

120 / 230

When could your regulatory authority require you to submit a HACCP plan?

121 / 230

Which government agency created the acronym ALERT as a tool for operations to use when developing a food defense program?

122 / 230

In a system of Active Managerial Control (AMC), how can you be proactive rather than reactive in controlling the risk of foodborne illness?

123 / 230

When the crisis in your operation is resolved and the risks to food safety are removed, who do you need approval from to resume service?

124 / 230

What food item does the FDA advise against offering on a children’s menu?

125 / 230

Training staff is an essential part of Active Managerial Control (AMC). What should you train your staff?

126 / 230

Which is true about mobile unit or a temporary establishment?

127 / 230

Who’s inspection reports should review these areas?

• Receiving and storage
• Processing
• Shipping
• Cleaning and sanitizing
• Personal hygiene
• Staff training
• Recall program
• HACCP program or other food safety system

128 / 230

If a HACCP plan works for one operation, why can’t the same plan work for all operations?

129 / 230

Who does ServSafe recommend developing relationships with and knowing their food safety practices?

130 / 230

When can you package fresh juice on-site for retail sale without a variance?

131 / 230

In a HACCP system, once the hazards have been identified at each point along its flow through the operation, how can they be prevented from causing harm?

132 / 230

These government agencies are responsible for protecting Americans from foodborne illness outbreaks:

• The Food and Drug Administration (FDA)
• The U.S. Department of Agriculture (USDA)
• The Centers for Disease Control and Prevention (CDC)
• The U.S. Public Health Service (PHS)
• State and local regulatory authorities

Which agencies create and enforce the regulations that your operation follows?

133 / 230

What kind of unpackaged food can be offered without a label if these conditions are met?

• The regulatory authority allows it
• There are no health or nutrition claims
• The food was prepared on-site (or another site with the same owner)
• The food was prepared in a regulated operation.

134 / 230

Which government agency is responsible for these duties related to food safety?

• Inspecting operations
• Enforcing regulations
• Investigating complaints and illnesses
• Issuing licenses and permits
• Approving construction
• Reviewing and approving HACCP plans

135 / 230

What can happen during a power failure or a refrigeration problem?

136 / 230

Management oversight is essential to implementing active managerial control. What is the purpose of management oversight?

137 / 230

When “Identifying Staff” in response to a foodborne illness outbreak, what should you do with the staff who were scheduled at the time of the incident?

138 / 230

Which statement about the Food and Drug Administration (FDA) is true?

139 / 230

What can help ensure the safety and quality of your operation’s food?

140 / 230

What should a food defense program focus on?

141 / 230

Which members of your staff need food safety training?

142 / 230

When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)?

143 / 230

Which government agency determines the food codes that regulate retail and food service operations?

144 / 230

How can your operation meet the FDA’s recommendation to have time and temperature parameters for controlling pathogens?

145 / 230

According to the Food and Drug Administration (FDA), what menu should NOT offer raw or undercooked meat, poultry, seafood, or eggs?

146 / 230

What food safety management system is based on identifying the risks for a food product at each point along its flow through an operation?

147 / 230

How will you know if a product you purchased is recalled by the manufacturer?

148 / 230

What should you do if you suspect that someone may have consumed chemicals?

149 / 230

When is it acceptable to serve TCS food that has NOT been cooked to its required minimum internal temperature?

150 / 230

How can cross-contamination be avoided during cold storage?

151 / 230

The letter R in the ALERT acronym stands for Report. What kind of reports should you maintain for your food defense program?

152 / 230

Which government agencies help the local regulatory authorities investigate outbreaks?

153 / 230

What is true about a cut or burn that is infected?

154 / 230

Which is a ServSafe guideline for checking the temperature of food?

155 / 230

The FDA suggests storing chemicals securely and restricting access to food prep and storage areas. How can you do this?

156 / 230

Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food:

• RTE food touches a contaminated surface
• Contaminated wiping cloths are used on food-contact surfaces
• Contaminated food touches or drips onto RTE food
• Staff touch contaminated food and then touch RTE food
• Contaminated food is combined with another food and NOT cooked

What risk factor is demonstrated by these examples?

157 / 230

Which government agency is responsible for inspecting food?

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You can achieve Active Managerial Control (AMC) in your operation with simple programs like manager supervision, standard operating procedures, and training programs. What is another food safety management system that also achieves AMC?

159 / 230

What document can your regulatory authority issue that will allow a regulatory requirement to be waived or changed?

160 / 230

Why is it important to train your service staff to avoid cross-contamination?

161 / 230

Which of these is an example of cross-contact?

162 / 230

Your operation may have a list of suppliers based on company specifications, standards, and procedures. What is the only kind of supplier that should be included on this list?

163 / 230

How do food products that contain a major allergen express this on the label?

164 / 230

What is a group of practices and procedures designed to prevent foodborne illness called?

165 / 230

Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using?

166 / 230

What kind of foods are linked with the bacteria clostridium botulinum and its illness botulism?

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Why must staff wear a clean hat or a hair restraint in food-prep areas?

168 / 230

What kind of supplier meets all applicable local, state, and federal laws?

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Which statements are true about health inspectors?

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The manager of a food service operation must understand and apply these principles:

• Purchasing food from approved, reputable suppliers
• Controlling time and temperature to prevent the growth of pathogens
• Cleaning and sanitizing to reduce the pathogens on surfaces to a safe level
• Practicing personal hygiene to prevent the transmission of illness by viruses and bacteria
• Avoiding cross-contamination to prevent pathogens from spreading from raw food to ready-to-eat food

How should the manager apply these principles?

171 / 230

Who is responsible for the safety of the food at every point in the Flow of Food?

172 / 230

What begins when you buy the food in your operation and ends when you serve it?

173 / 230

Managers are responsible for the safety of the food at every point during the Flow of Food. Which statement is true about the Flow of Food?

174 / 230

What must be followed when disposing of chemicals?

175 / 230

How can a bimetallic-stemmed thermometer be calibrated?

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What areas of the operation should have restricted access for unauthorized people?

177 / 230

Which is true about an attack of deliberate contamination of food?

178 / 230

What form of biological contamination causes the most foodborne illnesses?

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Which government agencies conduct research into the causes of foodborne illness outbreaks?

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When there is a food recall, and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation?

181 / 230

Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called?

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Operations must have written procedures approved by their local regulatory authority if they will be par-cooking food. What do these procedures need to explain?

183 / 230

When a crisis occurs in your operation, you must determine if there is a significant risk to the safety or security of the food. What’s your immediate course of action when such a risk exists?

184 / 230

What’s the difference between Contact Time and Onset Time?

185 / 230

According to ServSafe, the following steps are essential to implement what?

1. Identify Risks
2. Monitor
3. Corrective Action
4. Management Oversight
5. Training
6. Re-evaluation

186 / 230

Which foods have been linked to Shiga Toxin Producing E. coli?

187 / 230

Why does ServSafe suggest that you, or your operation’s owner, consider meeting and developing relationships with your suppliers?

188 / 230

What situation does NOT require labeling and date-marking TCS foods?

189 / 230

What is the first thing you must determine if a crisis occurs in your operation?

190 / 230

How is a Hazard Analysis conducted?

191 / 230

If you determine a significant risk to food safety due to a crisis in your operation, what should be done immediately?

192 / 230

Regarding Principle 3 in a HACCP program, which is true about Establishing Critical Limits?

193 / 230

Safe food is at risk of contamination if products recalled by the manufacturer are stored near it. How should recalled food items be kept until the instructions for their handling can be followed?

194 / 230

The labels on bulk food bins in self-service areas must be in clearly visible. How does ServSafe suggest doing this?

195 / 230

What should you do after an employee completes food safety training?

196 / 230

A manufacturer may issue a recall notice when contamination is suspected or confirmed in a food product. What is another reason a manufacturer could issue a food recall?

197 / 230

What kind of programs are included on this list?

• Food Safety Training Program
• Personal hygiene program
• Quality control and assurance program
• Supplier selection and specification program
• Standard operating procedures (SOPs)
• Cleaning and sanitation program
• Facility design and equipment maintenance program
• Pest-control program
• Food Safety Management System

198 / 230

In a system of active managerial control, who is responsible for actively controlling the five common risk factors for foodborne illness?

199 / 230

Which pathogen needs a host to live and grow?

200 / 230

What tool did the FDA create to help you identify the points where food is at risk for deliberate contamination in your operation?

201 / 230

What kind of suppliers does food need to be purchased from?

202 / 230

When should your staff have food safety training?

203 / 230

Some jurisdictions allow bare-hand contact with ready-to-eat food if staff have been trained and specific policies about staff health are followed. What kind of training do staff need?

204 / 230

How can you ensure that recalled food items are NOT used or returned to inventory by mistake?

205 / 230

Where should a dishmachine be installed?

206 / 230

How do suppliers become approved reputable suppliers?

207 / 230

What does a HACCP system need to be based on to be effective?

208 / 230

Corrective action is essential to implementing active managerial control. When should you take corrective action with an employee?

209 / 230

As the manager, what should you be concerned about to keep food safe as it flows through your operation?

210 / 230

What are these food handling mistakes that cause foodborne illness known as?
1. 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.

211 / 230

The FDA encourages managers to develop a food defense program. What is a food defense program?

212 / 230

According to the FDA, what food safety management system can be achieved using these simple programs in your operation?

• Manager supervision
• Standard operating procedures (SOPs)
• Training program

213 / 230

Why can’t a food service operation offer food prepared in a private home?

214 / 230

What is it called when you are notified by a vendor and asked to return or discard a specific food item that you may have purchased?

215 / 230

What should the manager monitor to keep their guests and operation safe?

216 / 230

Which statement is true about a Food Protection Manager?

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Deliberate contamination of food is usually focused on targets like these:

• A specific business
• A certain industry
• A processing method
• A specific kind of food

What else is true about deliberate contamination of food?

218 / 230

Guests must be reminded that eating raw or undercooked food increases their chance of getting a foodborne illness. This is called a reminder. They are often put in the places listed here:

• The menu
• Brochures
• Table-tents
• Signs

What is the recommended way of putting it on the menu?

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What can be prevented by making policies and procedures for these critical activities?

• Controlling time-temperature
• Using the correct tools
• Monitoring food temperatures
• Recording food temperatures
• Taking corrective actions

220 / 230

When may the following measures be necessary?

• Regain temperature control of TCS food
• Restore the physical security of the operation
• Clean and sanitize surfaces
• Confirm the safety of your water supply

221 / 230

Which government agency issues the model food code?

222 / 230

How can you know when there is a Food Recall Notice for a product you use in your operation?

223 / 230

Re-evaluating the system is the last step to implementing active managerial control. What should you check for when you re-evaluate the system?

224 / 230

When should you provide food safety training for your staff?

225 / 230

What kind of food safety training should you provide for your staff?

226 / 230

Which is a ServSafe guideline for checking the temperature of food in a non-vacuum sealed package?

227 / 230

What food safety management system places the responsibility on the manager to actively control the risk factors for foodborne illness?

228 / 230

What point in the Flow of Food has a risk for cross-contamination?

229 / 230

You should be able to prove to your regulatory authority that staff know they must report to management if they get sick. Some operations require staff to sign an agreement for this. How else can you prove to your regulatory authority that staff have been instructed to report illness?

230 / 230

What is a Reasonable Care Defense?