Strategic Thinking in SerSafe Chapter 5

A restaurant manager is planning to implement a new food safety protocol. What strategic steps should they take to ensure the protocol is effective and adhered to by all staff members?

• Announce the protocol during a staff meeting and expect immediate compliance.

• Develop a training program, schedule regular reviews, and gather feedback from staff.

• Post the protocol on the staff notice board and monitor compliance.

• Implement the protocol without any prior notice to test staff adaptability.

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DOK Level 3: Strategic Thinking

A food safety inspector finds that a restaurant's refrigerator is not maintaining the correct temperature. What strategic plan should the restaurant manager develop to address this issue?

• Replace the refrigerator immediately without further investigation.

• Investigate the cause, repair or replace the refrigerator, and implement a monitoring system.

• Adjust the thermostat and hope the problem resolves itself.

• Ignore the issue as long as no food has spoiled.

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DOK Level 3: Strategic Thinking

How can a restaurant strategically reduce the risk of cross-contamination in the kitchen?

• Use the same cutting board for all food items to save time.

• Implement a color-coded system for cutting boards and utensils, and train staff on its use.

• Wash all utensils at the end of the day.

• Only focus on cleaning surfaces that come into contact with raw meat.

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DOK Level 3: Strategic Thinking

A restaurant is planning to introduce a new dish that includes raw fish. What strategic considerations should be made to ensure food safety?

• Serve the dish as soon as possible to maintain freshness.

• Source fish from a reputable supplier, ensure proper storage, and train staff on safe handling.

• Rely on customer feedback to determine if the dish is safe.

• Use any available fish to minimize costs.

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DOK Level 3: Strategic Thinking

What strategic approach should a restaurant take to ensure compliance with local food safety regulations?

• Wait for inspections to identify areas of non-compliance.

• Regularly review regulations, conduct internal audits, and provide ongoing staff training.

• Assume compliance as long as there are no customer complaints.

• Focus only on the most frequently cited violations.

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DOK Level 3: Strategic Thinking

How can a restaurant strategically manage a foodborne illness outbreak linked to their establishment?

• Deny responsibility and continue operations as usual.

• Cooperate with health authorities, identify the source, and implement corrective actions.

• Offer discounts to affected customers to mitigate negative publicity.

• Temporarily close the restaurant without further investigation.

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DOK Level 3: Strategic Thinking

What strategic measures can a restaurant take to ensure the safe storage of perishable goods?

• Store all perishable goods at room temperature to save energy.

• Implement a first-in, first-out (FIFO) system and regularly check storage temperatures.

• Store perishable goods in any available space, regardless of temperature.

• Only check storage conditions when there is a noticeable issue.

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DOK Level 3: Strategic Thinking

A restaurant wants to improve its food safety culture. What strategic actions should management take?

• Enforce strict penalties for non-compliance without providing training.

• Lead by example, provide continuous education, and encourage open communication.

• Focus solely on meeting minimum legal requirements.

• Rely on external audits to drive improvements.

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DOK Level 3: Strategic Thinking

How can a restaurant strategically handle the introduction of a new allergen in their menu?

• Assume customers will ask about allergens if they are concerned.

• Clearly label menu items, train staff on allergen awareness, and communicate changes to customers.

• Only inform regular customers about the new allergen.

• Remove all allergen information to avoid confusion.

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DOK Level 3: Strategic Thinking

What strategic approach should a restaurant take to ensure the cleanliness of its kitchen?

• Clean the kitchen only when it appears dirty.

• Develop a cleaning schedule, assign responsibilities, and conduct regular inspections.

• Rely on staff to clean as they see fit.

• Focus cleaning efforts only on areas visible to customers.

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DOK Level 3: Strategic Thinking