Active Managerial Controls
Three components of active managerial control include identifying risks, training and _______?
corrective action
What does HACCP stand for?
Hazard Analysis Critical Control Point
What should you do if a guest calls to report a foodborne illness they believe they got from eating at your establishment?
Complete a foodborne illness incident report (collect the person's contact information, what food did the person eat, symptoms they experienced, when they ate the food)
Practices and procedures intended to prevent foodborne illness.
The FDA's specific recommendations for controlling the common risk factors for foodborne illness are known as?
Public Health Interventions
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
Corrective Action
What is the purpose of a HACCP program?
Preventing, eliminating or reducing hazards to food.
What should you do if you have multiple complaints of foodborne illness?
Contact the regulatory authority to assist.
What food safety management program includes practices and procedures for washing hands, when to change gloves and reporting illness?
Personal Hygiene Program
Demonstration of Knowledge
A manager walks around the kitchen every hour to answers questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
Management Oversight
What is a critical control point (CCP)?
A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
Notify the regulatory authority.
Which food safety management program includes practices and procedures to deny food and access to rodents and flies?
Pest-Control Program
This is a statement included on a menu to warn people of the risk of eating undercooked or raw foods like fish or hamburger?
Consumer Advisory
During which step(s) of the flow of food should managers practice active managerial control?
All steps.
The temperature of a beef roast is periodically checked to see if it has finished cooking. Each time it is determined that the roast has not reached 145° F, so it is placed back in the oven to continue cooking. What is the proper corrective action?
Placing the roast back into the oven.
An imminent health hazard has occurred and there is a significant risk to food safety, service must be stopped and?
The regulatory authority must be notified.
What food safety management program is focused on making food contact surfaces and equipment safe?
Cleaning and sanitizing program
The purpose of a food safety management system is to?
prevent foodborne illness by controlling risks and hazards.
What are 5 risks factors for foodborne illness that a manager must control through active managerial control?
Purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene.
A document issued by a regulatory authority that gives you special permission to prepare food in certain ways. Examples: packaging fresh juice for on-site sale, smoking food as a way to preserve it, curing food, offering live shellfish in a display tank.
Variance
An imminent health hazard is a situation that require correction within what time period?
Which Food Safety Management System requires you to constantly verify and update an employee's food safety knowledge?
Food Safety Training Program
Active managerial controls include identifying risks, corrective action and
training