Chapter 11
Three components of active managerial control include identifying risks, training, and
corrective action.
Grease and condensation buildup on surfaces can be avoided with correct
ventilation.
What information should be recorded and shared with the pest control operator if pests are spotted at the operation?
Date, time, location
What is the purpose of a regulatory inspection and who is subject to one?
To ensure that an operation is meeting minimum standard; all operations that serve food
Which staff members need general food safety knowledge and when should they be trained?
All staff members and immediately after being hired
What is the purpose of a hand antiseptic and when should it be used? (Ch. 4)
To reduce pathogens to safe levels and after hand washing.
A group of practices and procedures intended to prevent foodborne illness is called
a food safety management system.
What is the definition of sanitizing?
Reducing the pathogens on a surface to safe levels
Who should apply toxic pest control materials in a foodservice operation?
A certified applicator
Which risk designation used by a regulatory authority during an inspection relates to general sanitation?
Core item
Which food safety topic is it critical for staff to receive training on?
How to label food for storage
What must be done with food before storing it? (Ch. 7)
It must be wrapped or covered.
What is a critical control point (CCP)? Give an example.
A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels.
Example: Required minimum internal cooking temperatures.
The three most common types of chemical sanitizers are chlorine, iodine, and
quats.
When should pesticides be applied?
When staff is not there
When must violations of priority items typically need to be acted upon?
Within 72 hours
What critical knowledge should staff have about cleaning and sanitizing?
How to handle garbage
What critical knowledge should staff have about controlling time and temperature? (Ch. 15)
How to hold and store TCS food
What is the purpose of a HACCP program?
Preventing, eliminating, or reducing hazards to food
What is the correct way to clean and sanitize a prep table?
Remove food from surface, clean, rinse, sanitize, air-dry
What should be done after pesticides have been applied?
Wash, rinse, and sanitize food-contact surfaces.
A regulatory inspector arrives during lunch service. What should the manager do first?
Ask the inspector for identification.
What should a manager do after a staff member completes food safety training? Why?
Document it. Because a health inspector might ask for it.
Where should a manager check to find recall notices?
Food and Drug Administration (FDA)
What three phases must a crisis management program focus on?
Preparation, Response, Recovery
What is the minimum temperature that water must be to sanitize surfaces?
171°F (77°C)
What is the most effective way to eliminate pests that have entered the operation?
Work with a licensed pest control operator (PCO).
Which government agency regulates food transported across state lines?
EPA
BONUS! What should a manager do after an employee has been fully trained? Why is this important?
Monitor the employee to make sure they continue to follow procedures. Because people might pay less attention to actions that seem intuitive.
With approved procedures in place, how long can cold food be held without temperature control if it does not exceed 70 decrees F (21 degrees C)?
6 hours