HACCP
What does HACCP stand for?
Hazard
Analysis
Critical
Control
Point
What is a food management system
A group of practices and procedures intended to prevent foodborne illnesses, actively controls risk and hazards throughout the flow of food.
One way for managers to demonstrate a knowledge of food safety is to
A. conduct self-inspections
B. take cooking temperatures
C. monitor employee behaviors
D. become certified in food safety
D
name the ways that achieve active managerial control
1. Training program
2. Manager supervision
3. Standard operating procedure (Sop)
4. HAACP
What are the four foundations of a food safety management system?
PPH, food safety training, supplier selection, quality control
A manager walks around the kitchen every hour to verify policies, procedures, and corrective actions are followed. This is an example of which step in active managerial control
A. Management oversight
B. Corrective action
C. Re- evaluation
D. Identify risks
A
name two specific steps for implementing active managerial control
Possible Answers:
1. Identify and document potential risks and ways to eliminate them.
2. Monitor critical activities
3. Correct improper procedures
4. Verify policies
5. Ensure employees are trained and retrained accordingly.
6. Periodically reassess the situation to make sure it is working.
What can you focus on to control the most common risk factors for foodborne illness? Name two.
Possible answers:
Purchasing food from unsafe sources
failing to cook properly
holding food wrong
not cleaning properly
poor personal hygiene
A manager asks a dishwasher to rewash dishes after determining they were not sanitized properly. This an example of which step in active managerial control?
A. Identifying risks
B. Monitoring
C. Corrective action
D. Re- evaluation
C
What does HAACP do?
Identifies how to prevent, eliminate, or reduce hazards to safe levels.
Primary purpose of a food management system is to
A. Keep all areas of the facility clean and pest free
B. Lock out and tag out faulty equipment within the facility.
C. Prevent FBI by controlling risks and hazards
D. Maintain correct purchasing and receiving records for auditors.
C
What should a manager do if they notice that an employee is not following safety procedures?
Take corrective action and retrain employee on protocols if necessary.
Why is HAACP important in food safety?
Identifies significant hazards at points within a procedure flow through an operation.
What is a manager's responsibility to actively control risk factors for foodborne illnesses called?
A. active managerial control
B. Food safety
C. Quality control and assurance
D. HACCP
A