Active Managerial Control
What is the duty of active managerial control?
Anticipate potential foodborne illness risk factors and then control or eliminate them.
Define the ¨demonstration of knowledge¨ of the Public Health Demonstrations.
As a manager, you must be able to show that you know what to do to keep food safe.
How do you manage the risk factor below:
Purchasing food from unsafe sources.
Food is from regulated (inspected) processing plants and other approved sources.
Food is protected from contamination during transportation.
Food is received at 41F (5C) or lower.
What is HACCP based on?
It is based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.
True or False:
You must appoint different spokespersons to handle media queries and communications to receive different sides of the story.
FALSE: You must appoint a single spokesperson to handle media queries and communications. This results in more consistent messages.
How to achieve active managerial control?
Training programs, manager supervision, and incorporation of SOP´s.
Define the ¨staff health controls¨ of the Public Health Demonstrations.
Procedures must be put in place to make sure staff is practicing good personal hygiene.
How do you manage the risk factor below:
Failing to cook food correctly.
Raw meat, seafood, poultry, and shell eggs, are cooked to required temperatures.
cooked foods are reheated to the required temperatures.
Consumer advisories are in place.
Requirements are met when holding food without temperature control.
What does the first group of principles help you do?
(Principles 1 and 2)
Principles 1 and 2 help you identify and evaluate your hazards.
What is a crisis communication kit?
A crisis communication kit contains crisis plan materials.
What is active managerial control?
A food safety management system designed to actively prevent foodborne illnesses by addressing the five most common risk factors of foodborne illness.
Define the ¨controlling hands as a vehicle of contamination¨ of the Public Health Demonstrations.
Controls must be put in place to prevent bare-hand contact with ready-to-eat food.
How do you manage the risk factor below:
Holding food at incorrect temperatures.
Hot and cold TCS is behind-held/displayed at the correct temperatures.
Food is being properly date-marked and discarded.
Food is being properly cooled.
What does the second group of principles help you do?
(Principles 3, 4, and 5)
Principles 3, 4, and 5 help you establish ways to control those hazards.
What is in a crisis kit?
A three-ring binder or notebook enclousing the plan´s materials. Keep the kit in an accessible place, such as the manager´s or chef´s office.
What are the five common risk factors for foodborne illnesses?
1. Purchasing food from unsafe sources.
2. Failing to cook food correctly.
3. Holding food at incorrect temp.
4. Using contaminated equipment.
5. Practicing poor personal hygiene.
Define the ¨time and temperature parameter for controlling pathogens¨ of the Public Health Demonstrations.
Procedures must be put in place to limit the time food spends in the temperature danger zone.
How do you manage the risk factor below:
Using contaminated equipment.
Food is being protected from cross-contamination during storage preparation and display.
Food contact surfaces are constantly cleaned and sanitized properly.
What does the third group of principles help you go?
(Principles 6 and 7)
Principles 6 and 7 help you maintain the HACCP plan and system and verify its effectiveness.
What are the four steps in preparing for a crisis?
Create an emergency contact list.
Develop a crisis communication plan.
Assemble a crisis kit.
Prepare for a foodborne illness outbreak.
What are the important steps of managerial control?
1. Identify risks.
2. Monitor.
3. Corrective action.
4. Management oversight.
5. Training.
6. Re-evaluation.
Define the ¨consumer advisories¨ of the Public Health Demonstrations.
Notices must be provided to customers if you serve raw or undercooked menu items.
How do you manage the risk factor below:
Poor personal hygiene.
Food handlers are practicing proper hand-washing.
Food handlers are avoiding bare contact with ready-to-eat food.
Food handlers are eating, drinking, and smoking, in designated areas.
Hand washing facilities are stocked and accessible.
Food handlers are NOT working with food while il or symptomatic.
What are the seven principles of HACCP?
1. Conduct a hazard analysis.
2. Determine critical control points (CCP´s)
3. Establish critical limits.
4. Establish monitoring procedures.
5. Identify corrective actions.
6. Verify that the system works.
7. Establish procedures for record-keeping and documentation.
What positions are in a Crisis Management Team?
Public relations
Operations
Finance
Marketing
Human resources