This is a group of procedures and practices intended to prevent food borne illness.
What is a food safety management system?
100
System used to control risks and hazards throughout the flow of food.
What is HACCP
100
Crisis managering problem needs to have this in order to be successful.
What is A written plan
100
Checking to see if critical limits are met is an example of this HACCP principle
What is Monitoring
100
Management determined that that the critical limit would be cooking chicken breast to a minumum of this temperature for 15 seconds
What is 165°
200
These are notices that you must provide to your customers about the risks of raw or undercooked food.
What is consumer advisory
200
You must have this plan to have an effective HACCP system.
What is a writting plan
200
These are the 3 basic objectives of the crisis management program
What is preparation, response, and recovery
200
Keeping HACCP plan documents are an example of this HACCP principle.
What is Record Keeping and documentation
200
These are the things that must be included in an emergency contact list.
What is local regulatory Authority, testing labs, and management headquarters personnel.
300
Policies and procedures that you put into place to make sure your employees are practicing personal hygiene.
What is a staff health control?
300
This form is developed for your operation with legal help and includes questions such as -when and what the customer ate at the operation, when the customer first became ill, medical attention recieved by the customer, and other food eaten by the customer)
What is a Foodborne-illness incident report form
300
Assessing risks within the flow of food is an example of this HACCP principle.
What is Hazard analysis
300
Working with regulatory authority to resove issues, cleaning and sanitizing all areas of the operation so the incident does not happen again, and throwing out all suspect food are all things that should be considered when recovering from a ____.
What is a Foodborne illness outbreak.
400
You muse follow these steps to use active managerial control and manage food safetly risks.
What is
-considering the risk factor
-creating policies and procedures
-monitoring the policies and procedures
-verifying the systems
400
Monitoring activities; taking corrective action; validating equipment;and working with supliers are all examples of this HACCP principle
What is Establish Procedures for Record Keeping and Documentation
400
This plan identifies the person in charge of a crisis, subject matter experts, and a media spokeperson.
What is a Crisis-communication plan
400
Specific places in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level is an example of this HACCP principle.
What is Criticle contol points
400
This is how you should respond when the media contacts your operation.
What is following your crisis-communication plan; let your spokesperson handle all communication.
500
These are the five most common risk factors that causees foorborne illness, as identified by the Centers for Disease Control and Prevention.
What is
-purchasing food from unsafe sources
-failing to cook food adequatley
-holding food at inccorect temperatures
-using contaminated equipment
-practicing poor personal hygiene
500
These are the 7 HACCP principles
What is
-coduct a hazard analysis
-determine critical control points
-establish critical limits
-establish monitering procedures
-identify corrective actions
-varify the system works
-establish procedures for record keeping and documentation
500
These are four examples you need to prepare for using a crisis management program
What is foodborne illness, food defense issuesm product recalls, water interuuption, power outage, sweage backup, flood.
500
Determing if the HACCP plan is working as intended is an example of this HAACP principle.
What is Verification
500
This is how you shoudl respond to similar customer complaints for foodborne illness.
What is
-contact the crisis-management team.
-identify common food items to determine the potential source of the complaint.
-contact the local health department to assist with the customer.