Module 08 May 7, 2024May 2, 2024 by Brian Klein /64 0 votes, 0 avg 0 Created on May 02, 2024 By Brian KleinModule 08 Module 08 1 / 64 Category: Module 08 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! 2 / 64 Category: Module 08 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! 3 / 64 Category: Module 08 What does a food safety specialist or food safety inspector do? Conducts inspections Enforces adherence to laws and regulations Reviews evaluates and analyzes food service operations Cooperates with the agencies responsible for protecting the public from foodborne illness Design programs and procedures to control, eliminate, and prevent illness or injury Knowledgeable about contaminants and unsafe practices that cause illness or injury All are correct Wrong! Thats right! The job of a food safety specialist is to make sure that the quality and the safety of the food supply are in compliance with the standards. 4 / 64 Category: Module 08 Which of these are common duties for food safety specialists and food safety inspectors? Conducts inspections Enforces adherence to laws and regulations Reviews evaluates and analyzes food service operations Cooperates with the agencies responsible for protecting the public from foodborne illness Designs programs and procedures to control, eliminate, and prevent illness or injury Knowledgeable of the chemical, physical, and biological contaminants and unsafe practices that can cause illness or injury All are correct Wrong! Thats right! The job of a food safety specialist is to make sure that the quality and the safety of the food supply are in compliance with the standards. 5 / 64 Category: Module 08 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 6 / 64 Category: Module 08 Which of these Public Health Interventions were implemented by the he Centers for Disease Control and Prevention (CDC) to protect the public from foodborne illness? Controlling hands as a vehicle of contamination (controls must be in place to prevent bare-hand contact with ready-to-eat food) Staff health controls (staff must be instructed to report certain symptoms and illnesses to management) Time and temperature parameters for controlling pathogens (procedures put in place to limit the time food spends in the TDZ) Consumer advisories (notices that advise customers of the increased risk of foodborne illness with food that is raw or undercooked) Demonstration of knowledge (as the food protection manager, you must be able to prove that you know how to keep food safe) All are correct Wrong! Thats right! 7 / 64 Category: Module 08 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! 8 / 64 Category: Module 08 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! 9 / 64 Category: Module 08 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! 10 / 64 Category: Module 08 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! 11 / 64 Category: Module 08 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! 12 / 64 Category: Module 08 Which statement is true about certified food protection managers? You must pass a test from an accredited program The ServSafe exam is accredited by the American National Standards Institute (ANSI) and the Conference for Food Protection (CFP) More than 4 million food service professionals have been certified through the ServSafe Food Protection Manager Certification Exam You may need to submit your ServSafe certificate to your regulatory authority before your food manager certification is recognized All are correct Wrong! Thats right! 13 / 64 Category: Module 08 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! 14 / 64 Category: Module 08 According to the FDA, what foods should NOT be offered on a children’s menu if they are served raw or undercooked? Eggs Meat Poultry Seafood All are correct Wrong! Thats right! This is especially true with ground beef due to concerns of contamination with the bacteria Shiga toxin-producing E. coli. 15 / 64 Category: Module 08 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! 16 / 64 Category: Module 08 Which statements are true about health inspectors? They are trained in food safety, sanitation, and public health regulations They are city, county, or state workers who conduct inspections of food service operations They are also known as sanitarians, health officials, and environmental health specialists All are correct Wrong! Thats right! 17 / 64 Category: Module 08 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! 18 / 64 Category: Module 08 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! 19 / 64 Category: Module 08 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! 20 / 64 Category: Module 08 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”. 21 / 64 Category: Module 08 Which statement is true about a Food Protection Manager? At least one food protection manager should be on site during operation A food protection manager should pass an accredited food safety exam Neither Both Wrong! Thats right! Learning about food safety on the Hospitality Training Center website and passing an accredited exam like a ServeSafe exam meets the requirements. A certified food protection manager does NOT need to be onsite if the operation poses minimal risk of causing foodborne illness. 22 / 64 Category: Module 08 Which is a consumer advisory? A ‘Disclosure’ discloses to guests when a menu item contains TCS ingredients that are raw or undercooked A ‘Reminder’ reminds guests of the increased risk of foodborne illness with food that is raw or undercooked Neither Both Wrong! Thats right! You must note it on the menu next to the item 23 / 64 Category: Module 08 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! 24 / 64 Category: Module 08 What does a HACCP system need to be based on to be effective? A written plan A Regulatory Variance Neither Both Wrong! Thats right! 25 / 64 Category: Module 08 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! 26 / 64 Category: Module 08 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! 27 / 64 Category: Module 08 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! 28 / 64 Category: Module 08 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! 29 / 64 Category: Module 08 What kind of statement should be expressed in the notice of consumer advisory when serving raw or undercooked food? A disclosure A reminder Neither Both Wrong! Thats right! These notices must include a statement about the risks of eating these foods. 30 / 64 Category: Module 08 If your menu includes items that are served raw or undercooked, what kind of notice must be given to customers? A disclosure A reminder Neither Both Wrong! Thats right! Notices must be provided to customers if you serve raw or undercooked menu items. 31 / 64 Category: Module 08 What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”? Requiring food handlers to check the temperature of hot-held food every two hours Requiring food handlers to check the concentration of sanitizer solutions Neither Both Wrong! Thats right! 32 / 64 Category: Module 08 How can your operation meet the FDA’s recommendation to have time and temperature parameters for controlling pathogens? Having procedures that prevent bare-hand contact with RTE food Having procedures that limit the time food spends in unsafe temperatures Neither Both Wrong! Thats right! 33 / 64 Category: Module 08 What example does ServSafe give for “controlling hands as a vehicle of contamination”? This might include requiring the use of tongs to handle ready-to-eat food Staff must know that they must report illnesses and illness symptoms to management Neither Both Wrong! Thats right! 34 / 64 Category: Module 08 How can your operation meet the FDA’s recommendation to “control hands as a vehicle of contamination?” This might include requiring the use of tongs to handle ready-to-eat food Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! 35 / 64 Category: Module 08 What example does ServSafe give for meeting the FDA recommendation for “staff health controls”? Staff must know that they must report illnesses and illness symptoms to management Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! 36 / 64 Category: Module 08 What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”? Personal hygiene procedures Reporting illnesses and illness symptoms Neither Both Wrong! Thats right! 37 / 64 Category: Module 08 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? Answering food safety questions correctly when quizzed by the inspector Presenting your ServSafe Food Protection Manager certificate Neither Both Wrong! Thats right! 38 / 64 Category: Module 08 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? Public health interventions Consumer Advisories Neither Both Wrong! Thats right! 39 / 64 Category: Module 08 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! 40 / 64 Category: Module 08 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! 41 / 64 Category: Module 08 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! 42 / 64 Category: Module 08 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! 43 / 64 Category: Module 08 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! 44 / 64 Category: Module 08 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! 45 / 64 Category: Module 08 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! 46 / 64 Category: Module 08 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! 47 / 64 Category: Module 08 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! 48 / 64 Category: Module 08 When should a manager practice active managerial control? Throughout the Flow of Food Before coming to work Neither Both Wrong! Thats right! 49 / 64 Category: Module 08 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! 50 / 64 Category: Module 08 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! 51 / 64 Category: Module 08 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! 52 / 64 Category: Module 08 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! 53 / 64 Category: Module 08 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! 54 / 64 Category: Module 08 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. 55 / 64 Category: Module 08 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! 56 / 64 Category: Module 08 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! 57 / 64 Category: Module 08 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! 58 / 64 Category: Module 08 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! 59 / 64 Category: Module 08 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. 60 / 64 Category: Module 08 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. 61 / 64 Category: Module 08 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! 62 / 64 Category: Module 08 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! 63 / 64 Category: Module 08 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! 64 / 64 Category: Module 08 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! Your score is LinkedIn Facebook Twitter VKontakte
