WorksheetsAlways Food Safe Chapter 9.2
Total questions: 16
Worksheet time: 8mins
What is the first step in developing a Food Safety Management System (FSMS)?
Develop the system
Establish prerequisites
Train your staff
Create a process flow
Which of the following is a prerequisite for suppliers in a Food Safety Management System?
Suppliers must be local
Suppliers must offer discounts
Food products must be purchased from reputable and audited suppliers
Suppliers must provide free delivery
What is required for effective waste management in a Food Safety Management System?
Trash containers must be colorful
Trash containers must be present, easily accessible, and waste management contracts in place
Trash containers must be hidden
Trash containers must be small
What is the temperature range for recording the delivery of raw food to be cooked before service?
25°F - 35°F
35°F - 41°F
45°F - 55°F
50°F - 60°F
How often should the temperature of the fridge be checked and recorded?
Once a day
Twice a day
Three times a day
Four times a day
What is the minimum temperature and time required to cook food to ensure safety according to the video?
145°F for 30 seconds
165°F for 15 seconds
175°F for 10 seconds
155°F for 20 seconds
What is the purpose of identifying Control Points (CPs) in the food safety process?
To increase the cooking time
To determine where hazards could occur
To reduce the cost of food production
To enhance the flavor of food
What is a Critical Control Point (CCP) in the context of food safety?
The first step in the cooking process
The last point where you can control food safety
A point where food is served to the customer
A step to improve food aesthetics
Why is it important to establish monitoring procedures for each CP and CCP?
To ensure the controls are working correctly
To reduce the cooking time
To enhance the taste of food
To increase the shelf life of food
What temperature must a hot dog reach to ensure it is cooked properly according to the video?
145°F
150°F
160°F
165°F
What is the role of a manager (PIC) in monitoring food safety processes?
Monitor every process personally
Train staff to carry out monitoring roles
Ignore monitoring tasks
Record all temperatures themselves
What should be done if a hot dog only reaches a temperature of 145°F?
Destroy the food
Serve the food immediately
Continue cooking until it reaches 165°F
Freeze the food
Why is a yearly review of the food safety system important?
To increase paperwork
To ensure the system is working properly
To change the system completely
To avoid any corrective actions
What is the main role of a manager in a Food Safety Management System (FSMS)?
Conduct all the checking and monitoring
Oversee and make occasional checks
Ignore the process
Train staff without supervision
Why is it important for staff to understand the FSMS process?
To increase their salary
To feel part of the process and understand the dangers
To avoid working
To replace the manager
What is a key benefit of implementing a FSMS properly?
Increase in food prices
Reduction in foodborne illness outbreaks
More paperwork
Longer working hours
