Food Safety Plan Assessment

The video tutorial reviews the incorporation of Hazard Analysis and Critical Control Point (HACCP) principles to reduce foodborne hazards. It emphasizes the importance of school food safety programs, which should include standard operating procedures and tailored HACCP-based plans. The HACCP plan is a living document that requires regular review and revision, especially during changes in the facility or when procedures fail. Food safety is a collective responsibility, and a well-maintained plan ensures safe food and quality control.

What is the primary goal of HACCP principles?

• To increase food production

• To reduce the risk of foodborne hazards

• To enhance food flavor

• To decrease food costs

Which of the following is NOT a component of a school food safety program?

• Written plans for applying HACCP principles

• HACCP-based plans

• Standard operating procedures

• Randomized food testing

Why is it important to review and revise HACCP plans?

• To eliminate the need for food safety training

• To increase food prices

• To reduce the number of employees

• To ensure they are up-to-date with new equipment and regulations

What is a 'living document' in the context of food safety?

• A document that is kept secret

• A document that is only used once

• A document that is never changed

• A document that is reviewed and revised regularly

When should a food safety plan ideally be reviewed?

• Whenever a new employee is hired

• Every five years

• Only when there is a foodborne illness outbreak

• At least annually or with significant changes

Who plays a key role in ensuring food safety according to the video?

• Only the drivers

• Everyone in the food chain

• Only the managers

• Only the cooks

What is the benefit of a properly used food safety plan?

• It eliminates the need for equipment maintenance

• It reduces the need for staff

• It ensures processes are working properly

• It increases food costs

What should be done if procedures in a food safety plan are not working?

• Ignore the issue

• Review and revise the plan

• Fire the responsible employee

• Increase food production