Controlling Hazards
What does HACCP mean?
Hazard Analysis Critical Control Point
Is planning important?
Yes
Pests are a problem for food service industries because they can cause what..?
Cause customers to have a negative opinion of the business, damage and contaminate food, spread diseases, or cause and infestation of pests.
What is the title of a person that arrives unannounced and requests to speak with the person in charge?
Hint: They come to "check out" the place...
Inspectors, duh.
What is a food service operations..?
A food service operation.
The HACCP plan is based on how many basic principles?
Hint: A number between 5 and 10...
Planning is important since...
the wrong systems or layouts could cost an operation thousands of dollars due to physical damage or due to unsafe food
What is the name of the program that can be used to manage pests?
Integrate Pest Management (IPM) program.
Does all staff need to be trained and aware of who is responsible for food safety when a manager is not present?
Yes
What is dry storage used for?
To store things...
What is Crisis Management in a food service operations?
A preperation of an operation for a response to crisis. It's necessary.
What characteristics should the material used have?
Easy to clean and maintain, sound-absorbent, resistant to grease and moisture, and be able to reflect light.
What does (PCO) mean?
Hint: They are responsible for pest control in food service operations.
Pest Control Operators
During an inspection, what is the FIRST thing the individual in charge of the operation should?
Request the Inspector's identification and allow them into the establishment.
Are pests "bad" in food service operations....?
Yeah.
How does a food service operation "prepare for a crisis"?
Begin with a food safety program. Include staff training on policies and procedures to keep food safe to consume. Even create a crisis management team.
How should the material of all flooring be like?
Durable, slip-resistant, and easy to clean.
Why is the Integrated Pest Management (IPM) program crucial to food service industries?
It helps by putting a set of preventative measures that are used to keep pests from entering the facility and control measures for removing pests which enter the facility.
After an inspection, what may be needed or be done?
Corrective actions may be needed or an examination of the inspection report may also be needed to discuss any noted violations.
Should you let a verified and identified inspector into the establishment........?
Uhhh.....yeah. Yeah, you should.
What may a Foodborne Illness Incident Report Form contain?
Customer contact, what and when the customer ate, when the customer got sick, the symptoms and how long the symptoms were experienced, when and where the customer sought medical attention, the diagnosis and what treatment was received, and other foods eaten by the customer.
Name ONE of the required areas need in ANY food service operations?
A dry storage area, hand washing stations, dishwashing stations, and restrooms.
What are Pest Control Operators (PCO) responsible for?
Developing a comprehensive pest management strategy which incorporates chemical and non-chemical pest control solutions. Stay informed about the latest advancements in equipment. Providing timely service to tackle problems that arise. And blah blah blah, other stuff
What are some violations that the Inspector will note on their report?
Major refrigeration failures, Sewage backups, Severe insect or rodent infestation, Clear evidence of a foodborne illness outbreak tied to the operation, ect.
Name ONE of the Five Common Risk Factors.
Purchasing food from unverified sources, cooking food incorrectly, holding food at unsafe temperatures, using contaminated equipment, and poor personal hygiene. (If you say this isn't easy, just clock out for me already.)