serv safe

the purpose of a food safety management system is to

• keep all areas of the facility clean and pest free

• identify, tag, and repair faulty equipment within facility

• prevent FBI's by controlling risks and hazards

• use the correct methods for purchasing and receiving food

a managers responsibillity to actively control risk factors for FBI's is called

• HAACP

• quality control and assurance

• food safety management

• active managerial control

whats the best way to protect food from deliberate contamination

• make it difficult to tamper with

• allow former employees into operation

• perfrom spot inspections of new vendors

• use ALARM system

to prevent deliberate contamination of food, manager should know who to contact about SUS, monitor security of products, keep info related to food security on file, and know

• when to register witht he EPA

• how to fill out an incident report

• when to find safety data sheets in operation

• know who is in the facvility

what should food handlers do after prepping food and b4 using bathroom?

• wash hands

• take off hats

• change gloves

• take off aprons

a recall has been issued for OJ, the store manager has matched the info from recall notice to the item, removed from inventory, and stored in secure location. Next...

• refer to vendor notification for next steps

• contact supplier and arrange for pick up

• label item to prevent from being placed back in inventory

• inform local media

with approved procedures in place, cold food can be held intentionally w/o temp control for blank hours if not exceeding 70 degrees.

• 2

• 4

• 6

• 8

food must be cooled from 135 to blank within 2 hours

• 80

• 45

• 70

• 41

wuth approved procedures in place, cold food being held w/o temp control for up to 6 hrs cannot exceed which temp?

• 41

• 50

• 60

• 70

with approved procedures in place, including making sure it doesnt exceed 70 what is max length of time that a pan of cold tuna salad may be held w/o temp control

• 2

• 4

• 6

• 8