Food Safety Management System

Front 1

what is food safety management system

Back 1

a group of practices and procedures intended to prevent foodborne illness

Front 2

what are some examples of the programs for food safety

Back 2

personal hygiene program, food safety training program
supplier selection/specification program, QA program, clean/sanitation program, SOP, pest control, facility design & equipment maintenance program

Front 3

five common risk factors for food borne illness

Back 3

unsafe sources
fail to cook correctly
hold at incorrect temperature
contaminated equipment
personal hygiene

Front 4

manager's responsibility is to actively control risk factors for food borne illness

Back 4

active managerial control

Front 5

what is critical to the success of active managerial control

Back 5

monitoring

Front 6

which organization can provide specific recommendations for controlling the risk factor for food borne illness

Back 6

FDA

Front 7

what is public health intervention designed for

Back 7

protect public health

Front 8

how can a manager demonstrate his knowledge on what to do to keep food safe

Back 8

certified in food safety

Front 9

what is included in the public health intervention

Back 9

manager become food safety certified, staff health control, controlling hands as a vehicle of contamination (avoid bare hand with RTE food), T/T control, consumer advisories

Front 10

what is HACCP

Back 10

Hazard Analysis Critical Control Point

Front 11

what is the purpose of HACCP

Back 11

identifying significant biological, chemical, or physical hazards at specific points within a product's flow

Front 12

who created HACCP

Back 12

National Advisory Committee on Microbiological Criteria for Foods

Front 13

list 7 principles of HACCP
(ACLMCVR)

Back 13

analyze hazard, determine critical control point, establish critical limits, establishing monitor procedures, corrective actions, verify that the system works, keep record and documentation

Front 14

what is the three groups of the HACCP principles

Back 14

principle 1 & 2 is identify and evaluate hazard
principle 3, 4, 5 is controlling hazard
principle 6 & 7 is maintain HACCP plan and verify effectiveness

Front 15

which principle of HACCP is looking at how food is process in your operation

Back 15

conduct a hazard analysis

Front 16

what the critical control point of the HACCP principle

Back 16

a point in the process where hazard can be prevented or reduced

Front 17

what is establish critical limits in the HACCP principle

Back 17

establish minimum or maximum limit to prevent or reduce it to a safe level

Front 18

what type of things should be reported for principle number 7 of HACCP

Back 18

monitoring activities
taking corrective action
validating equipment
working with suppliers

Front 19

what are the 3 phases of crisis management

Back 19

preparation
response
recovery

Front 20

what is consist of crisis management team for large operation

Back 20

senior management (CEO), risk management (QA, legal, etc), public relation, operation, finance
marketing
human resources

Front 21

what is consist of crisis management team for small operation

Back 21

chef
general manager
owner/operator

Front 22

what are some of To Dos to prepare for a

Back 22

emergency contact list
communication plan
crisis kit
preparing for a food borne illness outbreak

Front 23

who should be in the in the emergency contact list when preparing for crisis

Back 23

crisis management team, media spokesperson, management or HQ, outside source

Front 24

what is the communication plan when preparing for crisis

Back 24

what to say to media
sample press release that can be tailor quickly to incident
list of media contacts to call for press conference
plan for communicating w/staff during crisis

Front 25

how many people should you appoint to handle all media queries

Back 25

one

Front 26

what should be in the food borne illness incident report form

Back 26

what & when did customer ate
symptoms and how the customer experienced them
when & where customer sought medical
what was the diagnosis and tx rendered
what other food was eaten by customer

Front 27

what is critical when handling a crisis

Back 27

good communication

Front 28

what are the steps during the crisis response phase

Back 28

keep good relationship with media, contact them before they contact you; inform your key audience, don't relay on the media; tell both media and your customer what you have done

Front 29

list the steps for crisis recover and assessment

Back 29

work with authority to resolve issues, clean/sanitizing all areas, throw out all suspect food, investigate cause of outbreak, review and revise food handling procedures, develop a plan to reassure your customer your food is safe

Front 30

what are two hazards are considered a imminent health hazard

Back 30

water interruption and sewage back-up

Front 31

define imminent health hazard

Back 31

significant threat or danger to health that requires immediate correction

Front 32

how do you handle power outage

Back 32

arrange generator and refrigerated truck
prepare a menu with items that do require cooking
develop policy on when should the cooler door be opened

Front 33

how many hours can TCS food be left out in the TDZ

Back 33

max of 4 hours

Front 34

how do you handle your operation with water service interruption

Back 34

prepare item that require little or no water, keep supply of single-use items, bottled water, have a supplier who can provide ice & bottled water, emergency contact # for plumber, water department, minimize water use, develop emergency hand washing procedure

Front 35

after the water is restored, what are the actions

Back 35

clean/sanitize equipment with waterline connection
flush water line
work with your authority