ServSafe Manager Chapter 8

What are foodborne illnesses?

• Illnesses caused by genetic factors.

• Conditions resulting from lack of exercise.

• Diseases caused by consuming contaminated food or beverages.

• Infections caused by exposure to air pollution.

What is HACCP?

• Hazard Analysis and Critical Control Points

• Health and Safety Control and Prevention

• Highly Automated Control and Command Process

• Hazard Assessment and Control of Critical Points

What is the purpose of Hazard Analysis Critical Control Points (HACCP)?

• The purpose of HACCP is to ensure food safety by preventing, reducing, or eliminating hazards that can cause illness or injury.

• The purpose of HACCP is to create unnecessary regulations for the food industry.

• The purpose of HACCP is to promote the use of unsafe food handling practices.

• The purpose of HACCP is to increase the cost of food production.

What are the seven principles of HACCP?

• Conduct a hazard analysis, Determine critical control points (CCPs), Establish non-critical limits, Establish monitoring procedures, Establish corrective actions, Establish verification procedures, Establish record-keeping and documentation procedures

• Conduct a risk assessment, Determine critical control points (CCPs), Establish critical limits, Establish monitoring procedures, Establish corrective actions, Establish verification procedures, Establish record-keeping and documentation procedures

• Conduct a hazard analysis, Determine critical control points (CCPs), Establish critical limits, Establish monitoring procedures, Establish corrective actions, Establish verification procedures, Establish record-keeping and documentation procedures

• Conduct a hazard analysis, Determine non-critical control points (NCCPs), Establish critical limits, Establish monitoring procedures, Establish corrective actions, Establish verification procedures, Establish record-keeping and documentation procedures

What is time-temperature control?

• Practice of controlling and monitoring temperature and humidity

• Practice of controlling and monitoring time only

• Practice of controlling and monitoring temperature only

• Practice of controlling and monitoring time and temperature of food

Why is time-temperature control important in food safety?

• To enhance the taste of food

• To increase the shelf life of food

• To improve the texture of food

• To prevent the growth of harmful bacteria

What are some examples of time-temperature abuse?

• Leaving perishable food in the refrigerator for too long, not properly cooking food, and not storing food in airtight containers.

• Not properly washing fruits and vegetables, not properly thawing frozen food, and not properly reheating leftovers.

• Not properly marinating meat, not properly seasoning food, and not properly sealing food containers.

• Leaving perishable food at room temperature for too long, not properly refrigerating or freezing food, and not cooking food to the correct internal temperature.

What is personal hygiene?

• Washing hands before meals

• Brushing teeth twice a day

• Practices to maintain cleanliness and promote good health.

• Wearing clean clothes every day

Why is personal hygiene important in food service?

• To prevent the spread of bacteria and other contaminants that can cause foodborne illnesses.

• To make the food taste better.

• To save time and money.

• To improve customer service.

What are some key practices for maintaining personal hygiene?

• Regular handwashing, bathing or showering daily, brushing teeth twice a day, wearing clean clothes, and keeping nails trimmed and clean.

• Never brushing teeth

• Only bathing once a week

• Not washing hands at all