Management
What SOP stands for.
What is standard operative procedures.
A group of practices and procedures intended to prevent foodborne illness.
What is a food safety management system.
The three hazards.
What are biological, chemical, and physical.
The number of principles in a HAACP.
What is 7
One of the first things to do if a customer calls to report a foodborne illness is to take the complaint seriously, get contact information, and complete this.
What is a foodborne illness report form.
Food safety management system designed to actively prevent food borne illness
What is active managerial control?
A food safety management system designed to actively prevent foodborne illness by addressing the 5 most common risk factors.
What is active managerial control.
These three HAACP principles help you establish ways for controlling the identified hazards.
What are 3, 4, and 5 - Critical limits, monitoring procedures, and corrective actions.
Indentifying and assessing potential hazards in food that is served
What is conduct a hazard analysis
Things like a list of media responses, press releases, and media contacts are included in this.
What is a crisis communication plan.
Verify that all policies, procedures, and corrective actions are followed.
What is management oversight.
Designed to identify and reduce hazards within the flow of food.
What is a HACCP.
According to the FDA food code, there are five specific recommendations for controlling the risk factors. They are demonstration of knowledge, time and temperature parameters, consumer advisories, and these other 2.
What are staff health controls, and controlling hands as a vehicle of contamination.
Steps that must be taken when a critical limit is not met
What is identify corrective actions?
If ventilation hoods of fans stop working due to a power outage, then this.
What is stop all cooking.
The Five Most Common Risk Factors for foodborne illness. (7 seconds)
What are:
Purchasing food from unsafe sources
Failing to cook food properly
Holding food at incorrect temperatures
Using contaminated equipment
Poor personal hygiene
The areas in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.
What are critical control points. (CCPs)
Food handlers are eating and drinking on the cooking line. This would fall under this risk factor for foodborne illness.
What is poor personal hygiene.
Finding the points in the process where the identified hazards can be prevented
What is determine critical control points (CCPs)?
What are the three phases of a crisis management program?
What is preparation, response, and recovery.
Steps to take when implementing managerial control in the operation (7 seconds)
What is:
Identify Risks
Monitor
Corrective Action
Management oversight
Training
Re-evaluation
A significant threat or danger to health that requires immediate correction or closure to prevent injury.
What is an imminent health hazard.
The 4 steps when responding to a crisis.
What are media relations, direct communication, solution, and responding to a foodborne illness outbreak.
These must be met to prevent or eliminate a hazard or reduce to a safe level
What is establish critical limits?
To recover from a food-borne illness there are 6 steps in your book that should be planned in advance. They are working with regulatory authority to resolve issues, reviewing food handling procedures to if standards are not being met, developing a plan to reassure customers that the food your serve is safe, and these other 3
What are:
Cleaning and sanitizing all areas of operation
Throwing out all suspect food
Investigating to find the cause of the outbreak