Policies and Procedures May 10, 2024 by Brian Klein /39 0 votes, 0 avg 0 Policies and Procedures 1 / 39 If an employee has an illness, when do they need to report it you? If staff become ill at work, they should report it to you immediately Staff should report illness to you before they come to work Neither Both Wrong! Thats right! Your regulatory authority may ask you for proof that your staff are aware of this policy 2 / 39 What kind of training should you provide for your staff? How to follow your procedures Basic food safety knowledge Job specific knowledge Allergens Corrective actions Wrong! Thats right! 3 / 39 What should you do after an employee completes food safety training? Keep records of the training you provide Monitor them to ensure they follow procedures Neither Both Wrong! Thats right! 4 / 39 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! 5 / 39 What should you focus on when training and monitoring staff? Train staff to follow procedures Monitor staff to ensure they follow procedures Use corrective action when staff don’t follow procedures All are correct Wrong! Thats right! 6 / 39 Why should you monitor staff after training them? To ensure they follow procedures To watch for signs of illness Neither Both Wrong! Thats right! 7 / 39 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! 8 / 39 Food handlers are NOT allowed to wear jewelry when working with or around food. Are servers allowed to wear jewelry? If it is allowed by your company’s policy If it’s allowed in your jurisdiction Neither Both Wrong! Thats right! 9 / 39 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! 10 / 39 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? How your procedures should be performed What chemicals and tools should be used Neither Both Wrong! Thats right! 11 / 39 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! 12 / 39 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? How the requirements will be monitored and documented What corrective actions will be taken if the requirements are NOT met Neither Both Wrong! Thats right! 13 / 39 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? Specific policies about staff health Specific policies about reporting illness Neither Both Wrong! Thats right! 14 / 39 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? How it will be marked to indicate that it needs more cooking How it will be kept separate from ready-to-eat food Neither Both Wrong! Thats right! 15 / 39 What should food handlers follow to avoid time-temperature abuse? Good policies Good procedures Neither Both Wrong! Thats right! 16 / 39 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! 17 / 39 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 The growth of pathogens Time-temperature abuse Neither Both Wrong! Thats right! 18 / 39 Which of these should you consider when designing your operations procedures for holding food? Monitoring and recording time When to use food covers Monitoring and recording temperatures Which thermometers to use When to use sneeze guards How to use hot holding equipment When to throw out food How long to hold food All are correct Wrong! Thats right! 19 / 39 Why do operations need to have procedures for cleaning up vomit and diarrhea? To ensure it’s done safely and effectively It contains highly contagious pathogens Neither Both Wrong! Thats right! Vomit may contain norovirus which is the most highly contagious foodborne pathogen. Several highly contagious pathogens, including Big Six Pathogens, can be transmitted by feces. It’s important that these substances are properly removed and surfaces cleaned and sanitized correctly. 20 / 39 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? Reputable suppliers Approved suppliers Neither Both Wrong! Thats right! 21 / 39 Which guidelines should service staff follow to avoid contaminating tableware with their hands? Carry glasses on a rack or on a tray to avoid touching them Do NOT stack glasses when carrying them Do NOT touch the food contact areas of dishes or glassware Hold dishes by the bottom or edge Hold flatware by their handles, NOT their food contact surfaces Hold glasses by the middle bottom or stem Store flatware so that servers grasp handles, NOT food contact surfaces Use ice scoops or tongs to handle ice, NOT bare hands or a glass All are correct Wrong! Thats right! 22 / 39 Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once? To prevent cross-contamination To limit its time in the TDZ Neither Both Wrong! Thats right! 23 / 39 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! 24 / 39 Which guidelines should staff follow when inspecting and receiving a delivery? Look for signs of contamination on the delivery vehicle Inspect the delivery as soon as it arrives Inspect and store each delivery before accepting the next Spot-check weights and take sample temperatures of TCS food Immediately count quantities Check for damaged, repackaged, or mishandled food Store items quickly once they have been accepted Schedule enough time to inspect the delivery Log incident on the invoice for rejected items All are correct Wrong! Thats right! 25 / 39 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! 26 / 39 Which of these should you consider when making policies for holding food in your operation? Time Food covers Temperature Thermometer Sneeze guards Hot holding equipment When to throw away held food How long the operation will hold food All are correct Wrong! Thats right! 27 / 39 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! 28 / 39 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 / 39 What should you do if you see a food handler who is NOT following proper handwashing procedures? Take corrective action immediately Coach or retrain them Neither Both Wrong! Thats right! 30 / 39 What may need to be updated when there are changes in your operations menu, procedures, or equipment? Sanitizer solution concentration The Master Cleaning Schedule Neither Both Wrong! Thats right! 31 / 39 What may be necessary when food handlers are NOT following proper handwashing procedures? Corrective Actions Coaching or Retraining Neither Both Wrong! Thats right! 32 / 39 What are some things to consider when making policies for handwashing and hand care? The correct way to wash hands Correct use of single-use gloves Following good hand care practices Preventing bare-hand contact with RTE food Hand care, including fingernails and sanitizers All are correct Wrong! Thats right! 33 / 39 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? How the food cooked by this process will be stored How the food cooked by this process will be prepped Neither Both Wrong! Thats right! 34 / 39 Which of these are procedures that staff should follow when inspecting and receiving a delivery? Examine the truck for signs of contamination Inspect deliveries immediately upon arrival Receive only one delivery at a time Spot-check weights of food products Immediately count quantities Check for damaged, repackaged, or mishandled food Once an item is accepted, store it quickly Schedule enough time to inspect the delivery Take sample temperatures of TCS food All are correct Wrong! Thats right! 35 / 39 When should you train staff on how to follow your procedures? Soon after hire On a continuing basis Neither Both Wrong! Thats right! 36 / 39 Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation? To protect the food from contamination So it doesn’t make more people sick Neither Both Wrong! Thats right! 37 / 39 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! 38 / 39 What kind of policies does an operation need to have for holding food? For how long the operation will hold food When to throw away held food Neither Both Wrong! Thats right! 39 / 39 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! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
