Chapter 8: Food Safety Management Systems

What is a food safety management system?

• Practices/procedures used to prevent food-borne illness in the flow of food

• Practices/procedures used to cause food-borne illnesses in the flow of food

• Practices/procedures used to control the flow of food

• None of the above

What kind of program can a food industry use to help prevent food-borne illness?

• Food-born illnesses cannot be prevented

• Washing and rinsing program

• Quality control and assurance program

• Contaminated equipment program

Mark is the manager of a restaurant, he came in early one morning to see how business was running. He noticed that some of the cooks and employees handling food haven't been washing their hands before starting their shift, and fixing their hair before returning to work. What can Mark do to fix this?

What 5 food-borne illness risks must managerial roles focus on controlling?

What is a form of managerial control?

• FATTOM

• Firing your employee when they do something wrong

• Assisting your employees

• HACCP

First step of a HACCP plan?

• Conduct a hazard analysis

• Establish critical limits

• Put programs in place

• Train employees

Which of these is taking corrective action?

• Cleaning tables

• Putting food that is about to be served in the refrigerator

• Cooking salmon

• Throwing out food that has signs of pest infestation

What does curing food require?

• corrective action

• Cooked to the minimum internal temperature

• Establishments cannot cure food

• Variance

Why is HACCP important?

• Food can be cooked properly

• Hazards can be identified, prevented, eliminated, reduced

• Hazards can be identified but not prevented

• For managerial control

What does HACCP stand for?

• Holding and critical control point

• Hazard Analysis Critical Control Point

• Holding Analysis crucial control point

• Hazard Analyze crucial control point