Policies and Procedures

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Policies and Procedures

1 / 39

Food handlers are NOT allowed to wear jewelry when working with or around food. Are servers allowed to wear jewelry?

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Which of these are procedures that staff should follow when inspecting and receiving a delivery?

3 / 39

Why should you monitor staff after training them?

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What kind of tools should you provide for your staff to help them ensure food safety?

5 / 39

How can your operation meet the FDA’s recommendation to “control hands as a vehicle of contamination?”

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These actions by a manager will ensure a successful personal hygiene program:

• Make personal hygiene policies
• Train staff to follow your policies and retrain them regularly
• Be a good role model by consistently demonstrating the correct behavior
• Always supervise any activities that can affect food safety
• Keep your personal hygiene policies current with science and the law

What role do you play as the manager in your operations personal hygiene program?

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

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What kind of training should you provide for your staff?

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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?

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What are some things to consider when making policies for handwashing and hand care?

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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

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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?

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Which guidelines should staff follow when inspecting and receiving a delivery?

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

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

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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

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What should you focus on when training and monitoring staff?

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What may need to be updated when there are changes in your operations menu, procedures, or equipment?

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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?

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Create procedures for each cleaning task and provide step-by-step instructions on the Master Cleaning Schedule. The instructions should be clearly written and include what information?

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

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

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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?

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Which of these should you consider when making policies for holding food in your operation?

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Why do operations need to have procedures for cleaning up vomit and diarrhea?

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Which of these should you consider when designing your operations procedures for holding food?

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

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What kind of policies does an operation need to have for holding food?

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Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once?

30 / 39

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

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What should you do if you see a food handler who is NOT following proper handwashing procedures?

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Operations that par-cook food need written procedures describing how the food will be prepped and stored. What should these procedures explain about storing the food?

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

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If an employee has an illness, when do they need to report it you?

36 / 39

What should food handlers follow to avoid time-temperature abuse?

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Which guidelines should service staff follow to avoid contaminating tableware with their hands?

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

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What may be necessary when food handlers are NOT following proper handwashing procedures?