1. What is a food safety management system?

A group practices and procedures intended to prevent foodborne Illness.

2. How does it work?

By actively controlling risks and hazards throughout the flow of food

3. List the examples of needed food safety programs (table 10a).

Personal Hygiene

Food Safety and Training

Supplier selection and specification program

Quality control and assurance program

Cleaning and sanitation program

Standard operating procedures SOP

Facility design and equipment maintenance program

Pest Control program

4. What are 5 common risk factors to foodborne illness?

Purchasing food from unsafe sources

Holding food at incorrect temperatures

Using contaminated equipment

Practicing poor hygiene

5. What is active managerial control?

Food safety management system designed to actively prevent foodborne illness by addressing the five main
concerns listed above.

6. What are the 4 ways active managerial control can be achieved?

Simpler tools

Training programs

Manager supervision

Incorporation of SOPs

7. List and summarize the 6 steps to take when implementing managerial control?
Identify risks- Find and document potential foodborne illness risks in your operation, then Identify hazards that can be
controlled or eliminated

Monitor- food will be safe if managers monitor critical activities in the operation so make note of where employees
must monitor food safety requirements

Corrective action- Take the appropriate steps to correct improper procedures and behaviors.

Management oversight- verify that all policies, procedures, and corrective actions are followed

Training- ensure employees are trained to follow procedures and retained when necessary.

Re evaluation- Periodically assess effectiveness of system and correct if required

8. List and describe the 5 specific recommendations for controlling the common risk factors for foodborne illness.

Demonstration of knowledge- As a manager, you must be able to prove that you know and understand how to keep
food safe, becoming certified is a way to do so.

Staff health controls- Procedures must be put in place to make sure staff are practicing good personal hygiene.

Controlling hands as a vehicle of contamination- Controls must be put in place to avoid direct contact with food

Time and temperature parameters for controlling pathogens- Procedures must be put in place to limit the amount of
time food spends in the temperature danger zone.

COnsumer advisories- Notices must be provided to customers, if you serve raw or undercooked menu items.

9. List what the manager should focus on when managing the 5 risk factors - and the points that relate to them.

Purchasing food from unsafe sources

-Food is regulated and inspected at processing plants and other approved sources

-Food is protected from contamination during transportation

-Food is received at 41 degrees or lower

Failing to cook food correctly

-raw meat, seafood, poultry, and shell eggs are cooked to required temps

-Cooked foods are reheated to required temperatures

-Consumer advisories are in place

-requirements are met when holding food without temperature controls

Holding food at incorrect temperatures

-Hot and cold TCS food is being held/displayed at the correct temp

-Food is being discarded and properly date marked

Using contaminated equipment

-Food is being protected from cross contamination during storage, preparation, and display

-Food contact surfaces are benign cleaned and sanitized properly

Poor Personal Hygiene

-Food handlers are properly handwashing

-Food Handlers are avoiding bare hand contact with ready to eat and TCS food

-Food handlers are eating drinking and smoking in designated areas

-Handwashing facilities are stocked and accessible

-Food handlers are not working with food while ill or symptomatic

10. What is HACCP?

A system based on identifying biological, chemical, and physical hazards at specific points, and eliminating them.

11. Once identified - how does a HACCP help?

Hazards can be eliminated, prevented, or reduced to safe levels

12. True or false - A HACCP plan works for every operation in the same way.

13. What are the 7 steps to a HACCP?

Conduct a hazard analysis

Determine critical control points

Establish critical limits

Establish monitoring procedures

Identify corrective actions

Verify that the system works

Establish procedures for record keeping and documentation

14. List and summarize the 7 steps in a HACCP.

Conduct Hazard Analysis

Identify potential hazards in the food you serve, look at TCS food and identify where contaminants could happen
there

Determine critical control points

Establish critical limits

For each CCP, establish minimum or maximum limits. These limits must be met to prevent or eliminate the hazard or
to reduce it to a safe level

Establish monitoring procedures

Once critical limits have been created, determine the best way for your operation to check them.

Identify corrective actions

Identify steps that should be taken in when a critical limit is not met

Verify that system works

Determine if the plan is working as intended, check on a regular basis, and use your monitoring charts, records,
hazards analysis, to determine if your plan prevents, reduces, or eliminates.

Establish Procedures for Record Keeping and DOcumentation

Monitoring activities, taking corrective action, validating equipment, and working with suppliers

15. When is the time to prepare for a crisis? Why?

Before one occurs, so the way you know exactly how to handle the task on hand

16. Who should be on a crisis management team?

Senior management

Risk Management

Public relations

Operations

Finance

Marketing

Human Resources

17. What 4 things should the crisis management team consider? Describe each in detail.

Emergency contact list-Post it next to the phone and ensure it includes all names and numbers of crisis management
teams, media spokesperson, management or headquarters personnel: and outside resources such as test labs, police
and fire departments.

Crisis communication plan- List of media response or a question to answer sheet suggesting what to say for each
crisis, Sample press releases that can be tailored quickly to each incident, List of all media contacts to call for press
conferences or new briefings, Include a media relations plan with, dos and don'ts, and plan for communicating with
staff during the Crisis

Crisis kit- Assemble one that contains all previous information in something like a three ring binder.

18. Thinking of a crisis response - what 4 things should be considered when responding to a crisis?

Media relations

Direct communication

Solution

And Response to a foodborne illness outbreak

19. In table 10b - list the crisis scenario and the response

A CUSTOMER CALLS TO REPORT A FOODBORNE ILLNESS

Take the complaint srsly ad express concern, Do not admit personality or accept liability

ASk for general contact information with the individual, identify what food was eaten, and when they became sick and
identify symptoms

Complete a foodborne illness incident report form.

THERE ARE SIMILAR CUSTOMER COMPLAINTS OF FOOD BORNE ILLNESS

Contact Crisis Management Team

Identify common food items to determine the potential source of the complaint

Contact the regulatory authority to assisi with the investigation if an outbreak is suspected

THE SUSPECTED FOOD IS STILL IN THE OPERATION

Set aside the suspected product and identify it to further prevent sale. Put labels that say “Do not use” or “Do not
discard”

Log information about the product, including a description, product date, and lot number. The sell by date and pack
size should also be recorded.

If possible, obtain samples of the suspect food from the customer

THE SUSPECTED OUTBREAK IS CAUSED BY A SICK STAFF MEMBER

Maintain a list of food handlers scheduled at the time of the suspected contamination, Interview them about their
health status

Exclude the suspect staff member from the operation following requirements

THE REGULATORY AUTHORITY CONFIRMS YOUR OPERATION IS THE SOURCE OF THE OUTBREAK
Cooperate with the regulatory authority to solve the crisis. Provide appropriate documentation including temperature
logs, HACCP documents, and staff files.

20. List the 6 steps to recovering from a food-borne illness outbreak.

Working with regulatory authorities to solve issues.

Cleaning and sanitizing all areas of the operation

Throwing out all suspect food

Investigating to finds the cause of the outbreak

Reviewing food handling procedures to identify if standards are not being met or procedures are not working.
Establish new procedures or revise existing ones based on the investigation results.

Developing a plan to reassure customers that the food you serve is safe

21. What is the definition of an imminent health hazard? List the 5 examples of these in the book.

Water service interruption

Power outage

Flood

Fire

Foodborne illness youtube outbreaks

22. List the 7 things you should consider if there will be a scheduled water interruption.

Prepare a menu with items that require little or no water to be used in the event of an emergency

Keep a supply of single use items

Keep a supply of bottled water also have a supplier who can provide bottled water in an emergency

Have a supplier who can provide ice in an emergency

Have a emergency contact information for your regulatory authority, plumber, and water department

Develop procedures that minimize water use during the emergency

Work with your regulatory authority to develop an emergency handwashing procedure for use during water service
interruption.

23. In table 10c - list the situation and the solution(s).

Hands cannot be washed- Implement an emergency handwashing procedures

Toilets do not flush- Find other restrooms for staff use during operating hours, Stop operations if restrooms are not
available
Drinking water is not available or is contaminated- use bottled water. Use water from an approved, reputable supplier.
Keep water in a covered, sanitized container during hauling or storage.

Water is not available for food preparation and cooking- Use water from an approved, reputable supplier. Use the
emergency menu. Use pre washed packaged produce or frozen or canned fruits and vegetables. Thaw food only in
the cooler or microwave or as part of the cooking process

Ice cannot be made- Throw out existing ice. Use ice approved, reputable supplier

Equipment, utensils, and facilities cannot be cleaned or sanitized- use single use items. Use bottled water or water
from an approved source to clean and sanitize

Beverages made with water cannot be prepared- Stop using the drink machines that require water, such as the auto
fill coffee maker.

24. When water is restored what 3 things must be done?

Clean and sanitize equipment with water line connections, such as spray, misters, coffee, or tea urns, ice machines,
etc

Flush water lines, as required by the regulatory authority

Work with your regulatory authority to resume normal operations

25. What 3 things should be done for a planned power outage?

Arrange access to an electrical generator and a refrigerated truck that you can use in the event of an emergency

Prepare a menu with items that do not require cooking to use in the event of an emergency

Develop a policy that addresses when cooler doors should be opened

26. In table 10d - list the situation and the solution.

REFRIGERATION EQUIPMENT STOPS WORKING

Write down the time of the power outage

Check and record food temperatures temperatures periodically

Keep cooler and freezer doors closed

Pack TCS food in ice bought from an approved, reputable supplier

VENTILATION HOODS OR FANS STOP WORKING

Stop all cooking

HOT HOLDING HOODS OR FANS STOP WORKING

Write down the time of the power outage

Throw out all TCS food held below 135 for more than 4 hours
Food can be reheated if the power outage was less than four hours

27. What 2 things should be considered when planning ahead in case of a fire?

Have emergency contact information for the fire and police departments, the regulatory authority, and management
or headquarters personnel

Post the fire department phone number by each phone so it is easy to see

28. True or false - If a fire occurs you can just put out the fire, clean everything off and keep operating.

29. If a fire occurred, what 5 things must be considered?

Throw out all food affected by the fire, including contamination by fire suppression equipment chemicals

Throw out all damaged utensils, linens, or items that cannot be cleaned and sanitized

Clean and sanitize the operation

If needed, hire a janitorial service that specializes in cleaning up areas exposed to fires

Check water lines. The use of fire hoses may have lowered water pressure in the area. This could cause backflow and
water contamination.

30. What 3 things must be considered in case of a flood?

Have a plan to monitor and maintain flood control equipment: plumbing storm drains, sump pumps etc.

Have emergency contact information for the regulatory authority, the plumber, utility companies etc

Keep a supply of bottled water

31. In table 10e - list the situation and the solution.

A WATER LINE LEAKS OR WATER BUILDS UP ON THE FLOOR, BUT FOOD UTENSILS, ETC ARE NOT AFFECTED

Keep people away from the wet floor

Repair the leak

Block of areas equipment utensils and other items affected by the flood

A FLOOD AFFECTS OR DAMAGES FOOD UTENSILS ETC

Stop all operations

THE FLOOD IS THE RESULT OF A SEWAGE BACKUP IN THE PREP AREA

Close the affected area right away

Correct the problem

Clean the area thoroughly

Throw out all damaged utensils, linens, or items that cannot be cleaned and sanitized

Throw out any food or food packaging that made contact with the water

Clean and sanitize the facility, utensils, equipment surfaces, floors, or other affected areas

If needed hire a janitorial service that specializes in cleaning up areas exposed to floods.