Ch.8 ServSafe

What is a food safety management system?

• Group of practices and procedures intended to prevent foodborne illness

• Actively controls risks and hazards throughout the flow of food

• Only ServSafe

• Only ALERT

There are 8 foundations of a food safety management system. Select all that are part of that:

• Personal hygiene program

• Food safety training program

• Supplier selection and specification program

• Quality control and assurance program

• Safe-T-Rubric

There are 8 foundations of a food safety management system. Select all that are part of that:

• Cleaning and sanitation program

• Standard operating procedures (SOPs)

• Facility design and equipment maintenance program

• Pest control program

• EcoSure Audits

A cook forgot to wash his uniform before starting work. Could this cause a foodborne illness?

• Yes - This employee is practicing poor personal hygiene. This is a common risk for foodborne illness.

• No - They can wear an apron and be fine

A chicken breast was cooked to 165ºF (74ºC). Could this cause a foodborne illness?

• No - This chicken was cooked to the correct temperature.

• Yes - This chicken was not cooked to the correct temperature

A cook served rice at 120ºF (49ºC) from a holding unit. Could this cause a foodborne illness?

• No - This product was cooked or held at the correct temperature.

• Yes - This product was not cooked or held at the correct temperature

A manager bought steaks raised and sold from a private home. Could this cause a foodborne illness?

• Yes - The steaks are not from an approved source. Purchasing food from unsafe sources is a risk for foodborne illness.

• No - Steaks are one of those things that can be raised safely in a private home

A cutting board was used to prep fish and then fruit salad. Could this cause a foodborne illness?

• Yes - The cutting board may have become contaminated with pathogens from the fish.

• No - This is not an issue

The HACCP approach: (Select all)

• HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow through an operation

• Once identified, hazards can be prevented, eliminated, or reduced to safe levels

• Is required in all operations for all activities

• Is DHEC mandated for all activities

To be effective, a HACCP system must be based on a written plan: Select all that are true

• It must be specific to each facility's menu, customers, equipment, processes, and operations

• A plan that works for one operation may not work for another

• It may be generic and repeated across many restaurants

• It must be DHEC's version approved for use in the restaurant.