Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
121 Cards in this Set
- Front
- Back
|
Food Safety Management System |
A group of practices and procedures intended to prevent foodborne illness, by actively controlling risks and hazards |
|
|
5 common risk factors |
1. Purchasing from unsafe sources 2. Failing to cook food correctly 3. Holding at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene |
|
|
Who's responsible for controlling the common risk factors? |
Manager |
|
|
HACCP |
Hazard Analysis Critical Control Point |
|
|
HACCP |
Identifies significant hazards at specific points within a products flow |
|
|
The 7 Basic Principles of the HACCP plan were created by... |
The National Advisory Committee on Microbiological Criteria for Foods |
|
|
How many principles are in a HACCP plan? |
7 |
|
|
HACCP Principle 1 |
Conduct a hazard analysis |
|
|
HACCP Principle 2 |
Determine critical control points |
|
|
HACCP Principle 3 |
Establish critical limits |
|
|
HACCP Principle 4 |
Establish monitoring procedures |
|
|
HACCP Principle 5 |
Identify corrective actions |
|
|
HACCP Principle 6 |
Verify that the system works |
|
|
HACCP Principle 7 |
Establish procedures for record-keeping and documentation |
|
|
Variance |
Document from RA allowing a requirement to be waived |
|
|
Fun fact |
HACCP was developed by Pillsbury for NASA |
|
|
Crisis Management Plan |
A written plan focusing on preparation, response, and recovery to handle a foodborne illness |
|
|
The time to prepare for a crisis is _______ it happens |
Before |
|
|
Emergency contact list |
A list with all names and numbers of crisis team members and other emergency personnel |
|
|
Crisis kit |
3 ring notebook enclosing the Crisis plan's materials |
|
|
To prepare for a foodborne illness... |
Develop a food safety program, Train your staff, And gather accurate info |
|
|
Crisis response |
Procedures to manage a crisis. Good communication is key |
|
|
Describe a positive media relation |
Cooperate with the media. Stick to the facts, be honest. Keep calm. Don't get defensive. |
|
|
Direct communication - communicate directly to your ____________ |
Key audience. Staff, customers, stockholders, and community. |
|
|
Each time you take a step to resolve a problem, _____________________ |
Let the media know |
|
|
If a customer calls to report an illness... |
Take it seriously, ask questions, show concern, complete an incident report form |
|
|
If you receive multiple complaints.... |
Contact crisis-management, identify common foods, contact RA |
|
|
If the suspect food is still in the operation.... |
Set aside the product and clearly identify it, log info about the product, obtain samples from customer(s) |
|
|
If an outbreak was caused by sick staff.... |
Maintain a list of food handlers scheduled at contamination, interview them, exclude suspect from operation. |
|
|
If RA confirms an outbreak... |
Cooperate with RA to resolve the crisis, provide appropriate documentation |
|
|
Crisis Recovery and Assessment |
Determine what needs to be done to ensure the operation is safe, work with police to resolve issues |
|
|
Imminent Health Hazards |
Significant threat or danger to health that requires immediate correction to prevent injury |
|
|
What do you do incase of a power outage? |
Arrange access to an electrical generator and a refrigerated truck. Prepare a menu with no-cook items. Policy for opening cooler doors. |
|
|
If ventilation stops... |
Stop all cooking |
|
|
What do you do to prepare for a water service interruption? |
Prepare menu with no-water food. Keep supply of single-use items. Ice provider for emergency. Procedures for minimizing water use. |
|
|
If drinking water is contaminated... |
Use bottled water from an approved supplier |
|
|
If equipment can't be cleaned... |
Use single-use items. Used bottled water |
|
|
In case of a fire.... |
Have emergency contact info, post fire dpt. # by phone's |
|
|
If a fire occurs... |
Stop operation, throw out affected food and damaged utensils, clean and sanitize the operation. |
|
|
In case of a flood... |
Have a plan to monitor flood-control equipment. Have em. contact info. Keep a supply of bottled water. |
|
|
If a flood affects food, utensils, etc.... |
Stop all operations |
|
|
3 parts of pest management |
Deny access, deny food and shelter, contract with a pest control officer |
|
|
How to deny access for pests |
Check shipments, facility design, landscape, clean well-lighted entrances, seal cracks |
|
|
How do you deny pests food and shelter? |
Dispose of garbage, clean thoroughly, store foods properly, maintain neatness. |
|
|
Cockroaches love ____ and _____ places |
Warm, dark |
|
|
Flies are a big problem because of... |
Cross contamination |
|
|
Who should use pesticides? |
Pest Control Officer |
|
|
FDA oversees... |
Food service |
|
|
USDA oversees |
Food manufacturing |
|
|
The food code was written by who? |
FDA |
|
|
What is one thing health inspectors do? |
Observe the flow of food |
|
|
What is one thing health inspectors do? |
Review records and verification |
|
|
USDC is over ____ . FSIS, _____ |
Fish and seafood. Everything else |
|
|
What are some infractions that can cause closure? |
Lack of refrigeration, pests, no hot water, sewage backup, foodborne illness link, filthy conditions, |
|
|
The best place for a thermostat in a cold unit is the _____ |
Warmest place |
|
|
The greatest risk to safe food is the.... |
People |
|
|
What pH is conductive to bacterial growth? |
6-7 |
|
|
Before starting any new construction or remodel you should..... |
Check with RA for approval |
|
|
The most important factor for choosing construction materials is? |
How easy it is to clean and maintain |
|
|
Coving |
Curved, sealed edge placed between floor and wall |
|
|
Resiliency |
Material can react to a shock without breaking |
|
|
Porosity |
The extent to which a material will absorb liquids |
|
|
T/F Doors in a food operation should be self-closing |
True |
|
|
T/F sinks only need to have hot water |
False |
|
|
T/F dressing rooms for employees are required |
False |
|
|
NSF |
Organization that creates national standards on food-service equipment |
|
|
Equipment should be... |
Nonabsorbant, smooth, corrosion resistant, easy to clean, durable |
|
|
How far off the floor should dishwashers be? |
6 inches (15 cm) |
|
|
Thermometer increments for a dishwasher should be in ___ |
2° increments |
|
|
T/F walk-in coolers should be sealed to the floor and wall |
True |
|
|
T/F Blast and tumble chillers can cool from 135° to 37° in 90 minutes |
True |
|
|
T/F Cutting boards should be toxic, softwood, and have cracks and seams |
False |
|
|
Tabletop equipment must be _____ high or sealed to the countertop |
4 inches (10 cm) |
|
|
T/F Private water sources should be tested at least once a year |
True |
|
|
You can only boil water for.... |
Cleaning |
|
|
T/F Poorly maintained plumbing has been linked to typhoid fever, hep. A, and Norovirus |
True |
|
|
T/F Anyone can install and maintain plumbing |
False |
|
|
Cross-connections |
Physical link between safe and dirty water |
|
|
Backflow |
Reverse flow of contaminants into a drinkable water supply |
|
|
What is the only sure way to prevent backflow? |
Air gaps |
|
|
Prep areas should be ___ foot-candles |
50 |
|
|
T/F only bulbs in the prep area must be shatter-resistant or have protective covers |
False |
|
|
Cleaning |
Removing food and other dirt from a surface |
|
|
T/F The four types of cleaners are Detergents, Degreasers, Delimers, and Abrasive cleaners |
True |
|
|
Detergents |
Contain surfactants that reduce surface tension |
|
|
Degreasers |
Contain a grease-dissolving agent |
|
|
Delimers |
Acid cleaners. Used on mineral deposits |
|
|
Abrasive Cleaners |
Contain a scouring agent that helps scrub hard-to-remove dirt. |
|
|
Abrasive cleaners |
Can scratch surfaces. Use with caution |
|
|
Sanitizing |
Reduces pathogens to safe levels |
|
|
Heat sanitizing |
180° for 30 seconds |
|
|
Chemical sanitizers are regulated by |
EPAs |
|
|
What is most critical to consider when sanitizing? |
Concentration, temperature, contact time |
|
|
T/F the best way to test the concentration of a sanitizing solution is to soak a metal pan for 30 seconds |
False |
|
|
What are the steps to clean and sanitize a surface? |
Clean, wash, rinse, sanitize, air-dry |
|
|
T/F One of the times to clean and sanitize is any time food handlers have been interrupted |
True |
|
|
If a surface is in constant use, how often must it be cleaned and sanitized? |
Every 4 hours |
|
|
T/F after sanitizing a surface, you must rinse the sanitizer off |
False |
|
|
T/F there are some things you don't have to air-dry |
False |
|
|
Tableware should be stored _______ off the ground |
6 inches |
|
|
Before putting utensils onto carts or trays, you must clean and sanitize the _______ |
Carts or trays |
|
|
T/F glasses should be stored upside-down on a clean surface |
True |
|
|
Diarrhea and vomit can carry what highly contagious disease? |
Norovirus |
|
|
Foodservice chemicals should be in.... |
Original containers, separated by spacing |
|
|
Each hazardous chemical requires what? |
A Material Safety Data Sheet |
|
|
What does SSOP stand for? |
Standard Sanitation Operating Procedures |
|
|
A master cleaning schedule determines the ______, ________, _______, and ______ of cleaning |
What, who, when, and how |
|
|
T/F all major cleaning should be scheduled after close |
True |
|
|
What thermometers are required for high-temp dishwashers? |
Maximum registering thermometers |
|
|
A mild odor, non-irritating, sanitizer that works best in 75° water |
Chlorine |
|
|
A non-irritating, non-corrosive sanitizer that leaves a red/yellow stain. Not used in the food industry |
Iodine |
|
|
A non-irritating sanitizer that is effective in alkaline and acid water. This is the most common. |
Quats |
|
|
How hot should the hot water at a hand washing station get? |
At least 100° |
|
|
What info should be posted on or near a dishwasher? |
Temperature, conveyor speed, and water pressure |
|
|
Outdoor garbage containers should be... |
Kept covered with tightfitting lids |
|
|
The most important goal of a food service sanitation program is to... |
Protect customers from foodborne illness |
|
|
Sanitation refers to |
Creation/maintenance of favorable conditions for good health |
|
|
Which agency enforces food safety in a restaurant? |
State or local RA |
|
|
Who is responsible for keeping food safe in an operation? |
The manager |
|
|
What is the first task in training a group of servers? |
Assess the training needs of the servers |
|
|
T/F Cutting boards should be toxic, softwood, and have cracks and seams |
False |
