Chapter 10

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leighton369
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17696
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Chapter 10
Updated:
2010-05-27 19:12:17
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Food Safety management systems HACCP Active Mangerial Control
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HACCP, Active Managerial Control
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  1. What is the fundamental difference between Active Managerial Control and Hazard Analysis Critical Control Point (HACCP)?
    Active Managerial Control is a food safety management system. It is implemented to prevent foodborne illness by addressing the five most common risk factors identified by the CDC.

    HACCP system is implemented to discover Critical Control Points where you can prevent/eliminate or reduce hazards to safe levels. These hazards can be biological, chemical, or physical.
  2. In the active management control system, what are the five most common risk factors?
    • 1. Purchasing food from unsafe sources
    • 2. Failing to cook food adequately
    • 3. Holding food at incorrect temperatures
    • 4. Using contaminated equipment
    • 5. Practicing poor personal hygiene
  3. For food safety management system to be effective there must have necessary food safety programs in place. These would be:
    • 1. Personal hygiene program
    • 2. Facility design and equipment maintenance program
    • 3. Supplier selection & specifcation program
    • 4. Food safety training program
    • 5. Sanitation & pest control programs
  4. The FDA Food Code has identified five ways to control the common risk factors. These are:
    • Demonstration of knowledge: show you know what to do to keep food safe. Example: knowing the illness that foodborne pathogens can cause.
    • Staff health Control: Policies & procedures to make sure employees are practicing personal hygiene. Example: Exclusion & restriction criteria.
    • Controlling hands as a a vehicle of contamination: These controls prevent cross-contamination from hands to food. Example: Use of tongs.
    • Time & Temperature parameters for controlling pathogens: Keeping food out of the temperature danger zone. Example: Following correct cooling procedures.
    • Consumer advisory: Notices you must provide about the risks of raw or undercooked food.
  5. The five steps to be taken in the active managerial control to manage food safety risks.
    • 1. Consider the 5 risk factors throughout the flow of food & identfy any issues that could impact food safety.
    • 2. Create policies & procedures that address the issues identified
    • 3. Monitor the policies & procedures you have developed
    • 4. Verify that the policies & procedures are actually controlling the risk factors
  6. What are the seven HACCP Principles?
    • 1. Conduct a hazard analysis
    • 2. Determine critical control points (CCP's)
    • 3. Establish critical limits
    • 4. Establish monitoring procedures
    • 5. Identify corrective actions
    • 6. Verify the system works
    • 7. Establish procedures for record keeping & documentation
  7. In the HACCP model, what are the hazards to look for?
    • Biological
    • Chemical
    • Physical
  8. In the HACCP model, what principle would be demonstrated by establishing a minimum internal temperature for chicken breasts?
    Establishing Critical Limits
  9. In the HACCP model, what principle is demonstrated by checking the internal temperature of charbroiled chicken breasts?
    Establishing Monitoring procedures
  10. In the HACCP model, if the food's measured temperature did not reach the critical limit in the specific cook time, it was decided that it should be cooked until it did. What principle does that demonstrate?
    Identify corrective actions
  11. Under the HACCP system, temperature logs are examined and it is discovered that some processes or procedures need to be changed. What principle does this demonstrate?
    Verifying that the system works
  12. Under the HACCP plan it was determined that time-temperature logs should be kept for 90 days & invoices for 60 days. What principle does this demonstrate?
    Establish Procedures for record keeping and documentation
  13. What makes a successful crisis management program?
    • A written plan that focus on:
    • a. preparation
    • b. response
    • c. recovery
  14. In preparing for a crisis, the crisis management team should:
    • Assemble an emergency contact list, and post it by phones.
    • Develop a crisis communication plan and assign and train a spokesperson to handle media relations
    • Assemble a crisis kit for the establishment
  15. What should a crisis communictions plan include?
    • 1. List of media responses or Q&A sheet suggesting what to say for each crisis
    • 2. Sample press release that can be tailored to each incident
    • 3. List of media contacts to call for press conferences or news briefings. Include a media-relations plan with "do's and don't's for dealing with the media.
    • 4. Plan for communicating with emloyees during crisis (shift meetings, phone tree, email, etc)
  16. For a foodborne illness outbreak in the HACCP system, the incident report form would include:
    • 1. When & what the customer ate at the establishment
    • 2. When the customer first became ill, what the symptoms where, and how long the customer experienced them
    • 3. When & where the customer sought medical attention, what the diagnosis was, and the treatment received
    • 4. What other food was eaten by the customer
  17. IF:
    A customer calls to report a foodborne illness
    • THEN:
    • 1) Take the complaint seriously and express concern. Do not admit responsibility or accept liability.
    • 2) Complete a foodborne illness report form
    • 3) Evaluate the complaint to determine if there are similar complaints
  18. IF:
    There are similar customer complaints of foodborne illness
    • THEN:
    • 1) Contact the crisis management team
    • 2) Identify common food items to determine the potential source of the complaint
    • 3) Contact the local helth dept to assist with the investigation
  19. IF:
    The suspect food is still in the operation
    • THEN:
    • 1. Isolate the suspected food and identify it to prevent further sale
    • 2. If possible, obtain samples of the suspect food from the customer
  20. IF:
    The suspected outbreak is caused by an ill staff member
    • THEN:
    • Exclude the suspected staff member from the operation
  21. IF:
    The regulatory confirms your operation as the source of the outbreak
    • THEN:
    • Cooperate with the reulatory authority to resolve the crisis
  22. IF:
    The media contacts your operation
    • THEN:
    • Follow you crisis communication plan. Let your spokesperson handle all communication
  23. You must take several steps to recover from foodborne-illness outbreak. What are these steps?
    • 1. Working with reglatory authority to resolve issues
    • 2. Cleaning & sanitizing all areas of the operation
    • 3. Throwing out all suspect food
    • 4. Investigating to find the cause of the outbreak
    • 5. Establishing new procedures or revising existing ones based on the investigation results.
    • 6. Develop a plan to reassure customers that served in your establishment is safe
  24. What do you consider when planning for a power outage?
    • 1. Arrange access to an electrical generator and a refrigerated truck to use in event of an emergency
    • 2. Prepare a menu with items that do not require cooking to be used in the event of an emergency
    • 3. Develop a policy that addresses when refrigerator doors should be opened.
    • 4. Make a list of electrical equipment that could be negatively affected when the power is restored
    • 5. Have emergency-contact info for the utillity company, garbage service, ice supplier, etc.
  25. IF:
    Refrigeration equipment stops working
    • THEN:
    • 1. Write doen the time of the power outage
    • 2. Check and ecord food temperatures periodically
    • 3. Keep refrigerator & freezer doors closed
    • 4. Pack TCS food in ice bought from an approved, reputable supplier
  26. IF:
    Ventilation hoods or fans stop working
    • THEN:
    • Stop all cooking
  27. IF:
    Hot holding equipment stops working
    • THEN:
    • 1. Write down the time of the power outage
    • 2. Throw out all TCS food held below 135°F for more than 4 hrs.
    • 3. If less than 4 hrs, food can be reheated
  28. What food safety programs must be in place for a food safety management system to be effective?
    • Personal Hygiene Program
    • Facility design & equipment maintenance program
    • Supplier selection & specification program
    • Food safety training program
    • Sanitation & pest control programs
  29. What are the five most common risk factors that cause foodborne illness as identified by the CDC?
    • 1. Purchasing food from unsafe sources
    • 2. Failure to cook food adequately
    • 3. Holding food at incorrect temperatures
    • 4. Using contaminayted equipment
    • 5. Practicing poor personal hygiene
  30. List the specific steps that should be taken when using active managerial control to manage food safety risks
    • 1. Consider the 5 risk factors throughout the flow of food in your establishment and identify any issues that could impact food safety
    • 2. Create policies & procedures that address the issues that were identified
    • 3. Regularily monitor the policies & procedures that have been developed
    • 4. Verify that the policies & procedures you have esablished are actually controlling the risk factors
  31. List the 7 HACCP principles in order
    • 1. Conduct a hazard analysis
    • 2. Determine critical control points
    • 3. Establish critical limits
    • 4. Establish monitoring procedures
    • 5. Identify corrective actions
    • 6. Verify thyat the system works
    • 7. Establish procedures for record keeping and documentation
  32. When is an establishment required to have a HACCP plan?
    • Smoking & curing food as a method of food preservation
    • Using food additives as a method of food preservation
    • Packaging food using a reduced-oxygen packaging method
    • Offering live, molluscan shellfish from a display tank
    • Custom-processed animals
    • Treating (e.g. Pasturizing) and packaging juice on-site for later sale
    • Sprouting beans or seeds
  33. The temperature of a roast is checked to see if it has met its critical limit of 145°F for 4 minutes. This is an example of which HACCP principle?

    A. Verification
    B. Monitoring
    C. Record Keeping
    D. Hazard Analysis
    B
  34. The temperature of a pot of beef stew is checked during holding. The stew has not met its critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

    A. Corrective action
    B. Hazard Analysis
    C. Verification
    D. Monitoring
    A
  35. The CDC has deermined five common risk factors for foodborne illness. They are: Perchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor persona hygiene, & using...

    A. Imported supplies
    B. Incorrect shellstock tags
    C. Unapproved chemicals
    D. Contaminated equipment
    D
  36. What is the first step in developing a HACCP plan?

    A. Identify corrective actions
    B. Conduct a hazard analysis
    C. Establish monitoring procedures
    D. Determine critical control points
    B
  37. A food safety management system is a group of _________ preventing foodborne illness.

    A. managers & customers
    B. measurements & graphs
    C. procedures & practices
    D. detergents & sanitizers
    C
  38. What is the purpose of a food management system?

    A. To keep all areas of the facility clean & pest-free
    B. To identify, tag, & repair faulty equipment within the facility
    C. To identify, document, and use the correct methods for receiving food
    D. To identify and control posible hazards
    D
  39. An opertion that wants to smoke food as a method preservation must have a

    A. current organization chart
    B. crisis-management plan
    C. HACCP plan
    D. MSDS
    C
  40. A chef sanitized a thermometer probe and then checked the temperature of minestone soup being held in a hot holding unit. The temperatue was 120°F which did not meet the operation's critical limit of 135°F. The chef recorded the temperature in the log and and reheated the soup to 165°F for 15 sec within 2 hours. Which was the corrective action?

    A. Reheating the soup
    B. Checking the critical limit
    C. Sanitizing the temperature probe
    D. Recording the temperature in the log
    A
  41. What is the third Step in Active Managerial Control?

    A. File the documentation in case of a crisis
    B. Monitor the policies & procedures
    C. Revise the policies & procedures
    D. Determine staffing needs
    B
  42. Which is an example of when a HACCP plan is required?

    A. Serving smoked meat on a metal platter
    B. Serving chili made from a family recipe
    C. Serving wild game with cream sauce
    D. Serving oysters from a display tank
    D
  43. T or F:

    Active managerial control focuses on controlling the most common foodborne-illness risk factors identified by the CDC.
    T
  44. T or F:

    Purchasing fish directly from a local fisher would be considered a risk in an active managerial control ststem
    T
  45. T or F:

    A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels
    T
  46. T or F:

    If cooking us a CCP for ground beef patties in a particular establishment, then ensuring the internal temperature reaches 155°F for 15 seconds would be an appropriate critical limit.
    T
  47. T or F:

    An establishment that cures food must have a HACCP plan
    T

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