WorksheetsChapter 10: Food Safety Management Systems
Total questions: 31
Worksheet time: 16mins
Three components of active managerial control include identifying risks, training, and
creating specifications.
corrective action.
creating purchase orders.
recordkeeping.
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
hazard analysis critical control point (HACCP)
quality control and assurance
food safety management
active managerial control
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
Identifying risks
Monitoring
Corrective action
Re-evaluation.
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
Management oversight
Corrective action
Re-evaluation
Identify risks
What is one way that managers can show they know how to keep food safe?
Become certified in food safety.
Check cooking temperatures.
Monitor employee behaviors.
Conduct self-inspections.
Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
Noting allergens on menus
Reviewing of construction plans
Implementing consumer advisories
Providing variances for special processes
A pest-control program is an example of a(n)
HACCP program.
food safety program.
workplace safety program.
active managerial control program.
What is the purpose of a HACCP program?
Preventing, eliminating, or reducing hazards to food
Preventing any hazards to food from occurring
Eliminating all hazards in food
Ensuring that all hazards never occur in food
What is a critical control point (CCP)?
A step that must be taken when a critical limit has not been met
An evaluation that determines whether the HACCP plan is working as intended
A minimum or maximum limit which must be met to prevent or eliminate a hazard
A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels
Which is an example of a critical control point (CCP)?
Required minimum internal cooking temperatures
Washing hands before preparing food
Using color-coded cutting boards
Cleaning and sanitizing surfaces correctly
The temperature of a beef roast is periodically checked to see if it has finished cooking. Each time it is determined that the roast has not reached 145°F (63°C), so it is placed back in the oven to continue cooking. Which of these actions is the corrective action?
Physically checking the temperature of the roast
Having a target temperature of 145°F (63°C)
Placing the roast back into the oven
Periodically monitoring the temperature of the roast
How can a manager determine if a HACCP plan is working?
Higher guest check averages
Fewer products rejected during receiving
Improvement in health inspection scores
Monitoring charts indicate hazards are being prevented
Which is an FDA public health intervention for controlling the risk factors for foodborne illness?
Keeping detailed supplier records
Developing standard operating procedures
Conducting annual equipment checks
Controlling hands as a vehicle of contamination
What is the purpose of a food safety management system?
To prevent foodborne illness by controlling the hazards throughout the flow of food
To teach employees to recognize the signs of foodborne illness
To identify and address critical control points (CCPs) in the operation
To prepare for an imminent health hazard
What does a crisis management program need to be successful?
A written plan
Corrective actions
Hired consultants
Extensive food safety knowledge
What three phases must a crisis management program focus on?
Monitoring, Response, Prevention
Preparation, Response, Recovery
Prevention, Response, Corrective Action
Hazard Analysis, Corrective Action, Monitoring
What should be done when responding to a crisis?
Work with the media.
Deny any accountability.
Rely on the media to relay facts.
Respond to media questions rather than take control.
A guest calls a restaurant and reports a foodborne illness that they believe came from eating at the establishment. What should the manager do next?
Avoid expressing concern.
Complete a foodborne illness incident report.
Admit responsibility if they think the customer is correct.
Disregard the complaint until there are more facts.
What should a manager do after receiving multiple complaints of foodborne illness?
Contact the regulatory authority to assist.
Speak with their lawyer or legal team immediately.
Admit responsibility to all guests who call to report.
Throw out all product suspected in the incident.
What should a manager do if the regulatory authority confirms their operation is the source of a foodborne illness outbreak?
Deny accountability and seek legal counsel.
Throw out all product suspected in the incident.
Hire a third-party laboratory to conduct a private investigation.
Provide the regulatory authority with all appropriate documentation.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
Contact the local regulatory authority before use.
Use the water for everything except dishwashing.
Boil the water for one minute before use.
Use the water for everything except handwashing.
In the event of an imminent health hazard, such as a water supply interruption, the operation must
execute a HACCP plan.
reduce the hours of operation.
notify the regulatory authority.
maintain normal operating procedures.
An imminent health hazard, such as a water supply interruption, requires immediate correction or
(a)
Which of the following is an example of an imminent health hazard?
a mouse nest in the pantry.
a flood
a food handler forgetting his apron
When should an imminent health hazard be corrected?
Immediately
Within 24 hours
Within 48 hours
Within 30 days
If an imminent health hazard has occurred and there is a significant risk to food safety, service must be stopped and
the regulatory authority must be notified.
the public must be notified.
contaminated food must be cooked quickly.
food in packaging that is not intact must be used immediately.
A group of practices and procedures intended to prevent foodborne illness is called
a HACCP plan.
a food safety management system.
active managerial control.
corrective action.
What information would be relevant to include in a foodborne illness incident report?
Whether the guest has any food intolerances
Whether the guest consumed any alcohol
When and where the customer sought medical attention
Contact information of the other guests in the party
Which HACCP principle is intended to help an operation maintain a HACCP plan and verify its effectiveness?
Conduct a hazard analysis.
Determine critical control points.
Identify corrective actions.
Establish procedures for record keeping and documentation.
A personal hygiene program, food safety training, and standard operating procedures are components of
a HACCP plan.
a food safety management system.
a workplace security program.
a public health intervention.
While creating a HACCP plan, an operation determines that porkchops should be cooked for 17 minutes on the grill to reach a minimum internal temperature of 145°F (63°C). What should be established as a monitoring procedure?
Record the temperature of each porkchop and review logs daily.
Clean and inspect the grill at regular intervals.
Check the temperature of each pork chop with a thermocouple thermometer.
Stop cooking a porkchop if it doesn’t reach 145°F (63°C) after 18 minutes.
