Food Safety Management May 22, 2024 by Brian Klein /59 0 votes, 0 avg 1 Food Safety Management 1 / 59 Keep records for what actions? Corrective actions Monitoring activities Working with suppliers (invoices, specifications) Validating equipment (checking for good working conditions) All are correct Wrong! Thats right! 2 / 59 What is a group of practices and procedures designed to prevent foodborne illness called? A Food Safety Management System A food safety program Neither Both Wrong! Thats right! 3 / 59 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. Main Factors Common Risk Factors Neither Both Wrong! Thats right! These are the CDC’s Five Common Risk Factors for foodborne illness outbreaks. According to studies conducted by the CDC, these five food handling mistakes are linked the most often to outbreaks of foodborne illness. 4 / 59 Which procedures required a haccp plan? Curing food Custom processing animals Packaging food using a Reduced Oxygen Packaging (ROP) method Smoking food to preserve it Sprouting seeds or beans Treating (pasteurizing) juice on-site and packaging it for later sale Using additives or vinegar to preserve food and remove the need for temperature control All are correct Wrong! Thats right! 5 / 59 How can Active Managerial Control (AMC) be achieved in an operation? With a strict food safety management system like HACCP Training programs (Delivering food safety training to employees) Manager supervision (Supervising employees’ food handling practices) Incorporation of SOPs (make standard operating procedures for the way food will be handled in your operation) All are correct Wrong! Thats right! 6 / 59 Staff need to know they must report to you if they are sick. What food safety program is this a part of? A Food Safety Management System Personal hygiene program Neither Both Wrong! Thats right! 7 / 59 Which of these are food processing methods that require a haccp plan? Curing food Custom processing animals Packaging food using a Reduced Oxygen Packaging (ROP) method Smoking food to preserve it Sprouting seeds or beans Treating (pasteurizing) juice on-site and packaging it for later sale Using additives or vinegar to preserve food and remove the need for temperature control All are correct Wrong! Thats right! 8 / 59 Re-evaluating the system is the last step to implementing active managerial control. What should you check for when you re-evaluate the system? That your system is working Your system is effective Neither Both Wrong! Thats right! 9 / 59 Monitoring is essential to implementing active managerial control. What activities should be monitored? Handwashing and the daily cleaning routines The critical activities Neither Both Wrong! Thats right! 10 / 59 How does a food safety management system prevent foodborne illness? Controlling risks and hazards throughout the Flow of Food By reducing the number of pathogens to a safe level Neither Both Wrong! Thats right! 11 / 59 How can the most common risk factors for foodborne illness be controlled or eliminated? Practice good personal hygiene Cleaning and sanitizing equipment Holding food at the correct temperatures Purchasing food from approved, reputable suppliers Cooking food to its required minimum internal temperature All are correct Wrong! Thats right! 12 / 59 What principles are an Integrated Pest Management (IPM) program based on? Avoiding the use of chemicals except as a last resort Denying pests access to food, water, and shelter Neither Both Wrong! Thats right! 13 / 59 What food safety management system places the responsibility on the manager to actively control the risk factors for foodborne illness? Active Managerial Control (AMC) Hazard Analysis Critical Control Points (HACCP) Neither Both Wrong! Thats right! 14 / 59 How does the manager control the risk factors for foodborne illness? By anticipating and preparing for them Eliminating or reducing them Neither Both Wrong! Thats right! 15 / 59 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 Food safety programs Programs that every food service operation needs The foundation of a Food Safety Management System Both Wrong! Thats right! 16 / 59 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 Active Managerial Control (AMC) Hazard Analysis Critical Control Points (HACCP) Neither Both Wrong! Thats right! 17 / 59 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? Eliminate the hazard Reduced the hazard to a safe level Neither Both Wrong! Thats right! 18 / 59 In a food safety management system like HACCP, what should your record keeping be able to prove to an inspector? You have procedures for monitoring CCP’s You are monitoring CCP’s regularly You take corrective action when necessary You are verifying the effectiveness of the procedures All are correct Wrong! Thats right! 19 / 59 If a HACCP plan works for one operation, why can’t the same plan work for all operations? Because every HACCP plan is different Because every operation is different Neither Both Wrong! Thats right! 20 / 59 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 Active Managerial Control (AMC) A HACCP plan Neither Both Wrong! Thats right! 21 / 59 Who is responsible for the safety of the food at every point in the Flow of Food? Approved, reputable suppliers The Food Protection Manager Neither Both Wrong! Thats right! 22 / 59 According to Principle 4 in the HACCP system, how do you “Establish Monitoring Procedures”? Determine how your operation will monitor the critical limits Identify who will monitor the critical limits and how often they will be checked Neither Both Wrong! Thats right! The critical limits must be monitored to make sure they are being met. Principle 4 deals with this by “Establishing Monitoring Procedures”. 23 / 59 You can achieve Active Managerial Control (AMC) in your operation with a HACCP program, but HACCP is complicated. According to the FDA, what are the three simple programs that can also achieve AMC? Standard Operating Procedures (SOPs) for food handling practices Manager oversight: supervising employees’ food handling practices Require food safety training for employees All are correct Wrong! Thats right! 24 / 59 What program does your operation need to keep food handlers from contaminating food? Active Managerial Control (AMC) A personal hygiene program Neither Both Wrong! Thats right! 25 / 59 What is critical to the success or Active Managerial Control (AMC)? Monitoring critical activities in the operation Take corrective action when necessary Verifying that actions to control risk factors are working All are correct Wrong! Thats right! 26 / 59 How can you control the five most common risk factors for foodborne illness? Cleaning and sanitizing equipment Cooking food to required minimum internal temperatures Practicing good personal hygiene Purchasing food from approved, reputable suppliers Holding food at the correct temperatures All are correct Wrong! Thats right! 27 / 59 What is a cleaning program? A system that organizes the cleaning and sanitizing tasks in the operation A program for cleaning and sanitizing based on a Master Cleaning Schedule Neither Both Wrong! Thats right! 28 / 59 Training staff is an essential part of Active Managerial Control (AMC). What should you train your staff? To follow your procedures Behaviors and actions to avoid Neither Both Wrong! Thats right! 29 / 59 What kind of programs can make the foundation of a food safety management system when an operation already has them in place? Food safety programs Food safety management systems Neither Both Wrong! Thats right! 30 / 59 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? Five Food Handling Mistakes Five Common Risk Factors Neither Both Wrong! Thats right! 31 / 59 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? Create procedures that keep food safe Train staff to follow your procedures Neither Both Wrong! Thats right! 32 / 59 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? Hazard Analysis Critical Control Points (HACCP) Active Managerial Control (AMC) Neither Both Wrong! Thats right! 33 / 59 What does a HACCP system need to be based on to be effective? A written plan A Regulatory Variance Neither Both Wrong! Thats right! 34 / 59 Except for purchasing food from unsafe sources, the food handling mistakes are related to the four main factors: Cross-contamination Poor personal hygiene Time-temperature abuse Poor cleaning and sanitizing All are correct Wrong! Thats right! 35 / 59 How should you be proactive instead of reactive in a system of active managerial control? By knowing the risks and being alert to them By having a plan for the risks Neither Both Wrong! Thats right! 36 / 59 In a system of active managerial control, who is responsible for actively controlling the five common risk factors for foodborne illness? The manager The supplier Neither Both Wrong! Thats right! 37 / 59 Which statements are true about Hazard Analysis Critical Control Points (HACCP)? HACCP was created by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) HACCP is a system that manages food safety by identifying hazards at different points during food preparation HACCP is based on 7 basic principles HACCP programs should be based on written plans that are different for every operation HACCP identifies hazards so they can be prevented, eliminated, or reduced to safe levels All are correct Wrong! Thats right! To be effective the HACCP system must be based on a written plan that is specific to each facility’s menu guests equipment processes and operations 38 / 59 When could your regulatory authority require you to submit a HACCP plan? When applying for a variance When serving a high-risk population Neither Both Wrong! Thats right! 39 / 59 Which food safety programs can be the foundation of your operations food safety management system? Food Safety Training Personal hygiene Pest-control Which food safety programs can be the foundation of your operations food safety management system?Module 08CheckboxAll are correct Fatigue or general weakness Abdominal discomfort Tea coloured urine Poor appetite Wrong! Thats right! 40 / 59 What should the manager monitor to keep their guests and operation safe? The entire Flow of Food Supplier food safety practices Neither Both Wrong! Thats right! 41 / 59 What three groups do the principles break into? Principles 1 and 2 identify and evaluate the hazards Principles 3, 4, and 5 establish ways to control the hazards Principles 6 and 7 maintain the HACCP system and verify its effectiveness All are correct Wrong! Thats right! 42 / 59 What food safety management system is based on identifying the risks for a food product at each point along its flow through an operation? Hazard Analysis Critical Control Point (HACCP) Active Managerial Control (AMC) Neither Both Wrong! Thats right! 43 / 59 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? Common Risk Factors Food-handling mistakes Neither Both Wrong! Thats right! 44 / 59 When should a manager practice active managerial control? Throughout the Flow of Food Before coming to work Neither Both Wrong! Thats right! 45 / 59 What kind of programs are these? • Pest-control • Personal hygiene • Food Safety Training • Cleaning and sanitation • Quality control and assurance • Standard operating procedures • Food Safety Management Systems • Supplier selection and specification • Facility design and equipment maintenance Food safety programs that every operation should have The foundation of your food safety management system Neither Both Wrong! Thats right! 46 / 59 Management oversight is essential to implementing active managerial control. What is the purpose of management oversight? To verify that your policies and procedures are being followed To verify that your corrective actions are being followed Neither Both Wrong! Thats right! 47 / 59 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? The Flow of Food A HACCP program Neither Both Wrong! Thats right! 48 / 59 Regarding Principle 3 in a HACCP program, which is true about Establishing Critical Limits? Establish a minimum or maximum limit for each critical control point These limits prevent, eliminate, or reduce the hazard to a safe level Neither Both Wrong! Thats right! 49 / 59 As the manager, what are your responsibilities when implementing Active Managerial Control (AMC) in your operation? To be proactive rather than reactive To actively control the risk factors for foodborne illness To anticipate risks and plan for them Both Wrong! Thats right! 50 / 59 How is a Hazard Analysis conducted? Identifying the hazards at each point in a food processing method and assessing their risks Developing measures to prevent, eliminate, or reduce risks to a safe level Neither Both Wrong! Thats right! Once the hazards and risks are understood, measures can be developed to prevent, eliminate, or reduce them to safe levels. 51 / 59 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? Designing the program Making the program work Neither Both Wrong! Thats right! 52 / 59 Corrective action is essential to implementing active managerial control. When should you take corrective action with an employee? Incorrect procedures Improper behaviours Neither Both Wrong! Thats right! 53 / 59 Why is every HACCP plan different? Because the Model Food Code is just a set of recommendations Because every operation has different equipment and processes Neither Both Wrong! Thats right! 54 / 59 What are some examples of Principle 6 verifying that the system works? Comparing and analyzing temperature logs each week Performing procedural checks every shift to identify problems Neither Both Wrong! Thats right! 55 / 59 What is a critical control point (CCP) in the HACCP system? A specific point in a food processing method where you can intervene A point where identified hazards can be prevented, eliminated, or reduced to safe levels Neither Both Wrong! Thats right! Depending on the process, there may be more than one CCP. 56 / 59 Active Managerial Control (AMC) is designed to prevent foodborne illness by addressing the five most common risk factors identified by the CDC. What are these risk factors? Using contaminated equipment Failing to cook food correctly Practice good personal hygiene Purchasing food from unsafe sources Holding food at incorrect temperatures All are correct Wrong! Thats right! 57 / 59 In a system of Active Managerial Control (AMC), how can you be proactive rather than reactive in controlling the risk of foodborne illness? By anticipating risks By planning for risks Neither Both Wrong! Thats right! 58 / 59 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? Find and document the potential risks in your operation Identify the hazards and how they can be controlled or eliminated Neither Both Wrong! Thats right! 59 / 59 What kind of tools should you provide for your staff to help them ensure food safety? Standard Operating Procedures (SOPs) for food handling practices Food safety training Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
