Food Safety Management | Developing a FSMS

What is a prerequisite for setting up a food safety management system?

• A detailed business plan

• A main supply of fresh, clean water

• A large number of employees

• Advanced cooking equipment

What is the primary goal of a food safety management system?

• To increase restaurant profits

• To make cooking easier

• To significantly reduce the threat of foodborne illness outbreaks

• To comply with local business regulations

What is the difference between a control point and a critical control point in HACCP?

• Control points are more important than critical control points

• There is no difference

• Critical control points are usually the last point before the food goes to the customer

• Control points are for cooking only, while critical control points are for storage

What should be done if a hot dog only reaches 145°F instead of the required 165°F?

• Continue cooking it to reach 165°F

• Cool it down for later use

• Throw it away immediately

• Serve it immediately

What should be the manager's approach to assigning monitoring tasks?

• Do all the monitoring themselves to ensure accuracy

• Assign all tasks to the most experienced staff member

• Train staff to carry out tasks and assign them to individuals

• Outsource monitoring to an external agency

What is a critical limit in the context of food safety?

• The maximum number of customers served per day

• The budget limit for kitchen equipment

• A specific point that must be met to ensure food safety, like cooking temperature

• The limit on the number of employees in the kitchen

Why is monitoring an important part of the food safety management system?

• To monitor the restaurant's profit margins

• To keep track of employee performance

• To ensure all food is cooked to the chef's preference

• To make sure the controls put in place are working correctly

Why is it important to keep the food safety management system simple?

• To reduce the amount of training needed

• To make it easier to understand and follow

• To ensure it is cost-effective

• To make it easier to ignore

What is the purpose of conducting a yearly review of the food safety management system?

• To ensure compliance with new laws

• To evaluate the system's effectiveness and make necessary changes

• To update the menu

• To prepare for health inspections

What role do staff play in the food safety management system?

• To design new safety protocols

• Only to follow the manager's instructions

• To understand why procedures are in place and to carry them out accurately

• To monitor the manager's performance