FSN 4.5 Deliberate contamination of food, and consequences

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security, and know.

• When to register with the EPA.

• How to fill out an incident report.

• Where to find MSDS in the

  operation.

• Who to contact about suspicious

  activity.

Keep information related to food defense accessible.

• Assure

• Look

• Employees

• Reports

Monitor the security of products in the facility. (4.5)

• Assure

• Look

• Reports

• Threat

Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation. (4.5)

• Assure

• Look

• Reports

• Threat

Make sure that products you receive are from safe sources.

• Assure

• Employees

• Reports

• Threat

Know who is in your facility.

• Employees

• Threat

• Look

• Assure

A food handler stored a sanitizer spray

bottle on a shelf above the prep table

that had just been sanitized. Throughout

the day, the food handler used the

sanitizer on the prep table, storing it in

the same spot. What should the food

handler have done differently?

• Stored the sanitizer bottle away

  from the prep area

• Stored the sanitizer bottle on the

  floor between uses

• Stored the sanitizer bottle on the

  prep table between uses

• Stored the sanitizer bottle with

  food supplies below the prep

  table

To prevent chemical contamination, chemicals should be stored __________ food and utensils.

• next to

• above

• separate from

• in the same area as

What three points should a food defense program focus on to prevent possible threats to food?

• Inspection reports, HACCP program, invoices

• Human element, building interior, building exterior

• Plant toxins, temperature logs, personal hygiene

• Cleaning schedules, labeling procedures, FAT TOM

What does the L stand for in the FDA’s ALERT tool?

• Listen

• Leave

• Limit

• Look