Food Safety Management Systems
A group of practices & procedures intended to prevent foodborne illness.
What is a food safety management system
This active managerial control step is to find & document the potential foodborne illness dangers
What is identify the risks
Be able to show that you know what to do to keep food safe & become certified in food safety.
What is demonstration of knowledge
Step 1 involves listing the steps in the process and identifying where significant hazards are likely to occur. Step 2 is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.
What is conduct a hazard analysis & determine critical control points.
A manager's responsibility to actively control risk factor for foodborne illness is called
What is active managerial control
This program would include hand washing, clean uniform, hair covered.
What is a personal hygiene program
This active managerial control step is for managers to observe critical activities, to include identifying when temperatures should be taken.
What is monitor
Procedures must be put in place to make sure staff are practicing personal hygiene
What is staff health controls
Step 3 is the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled to prevent, eliminate, the occurrence of a food safety hazard.
What is establishing critical limits
A pest control program is an example of a
What is food safety program
Vendor and specific products needed
What is supplier selection & specification program
This active managerial control step is to take the appropriate steps to fix improper procedures or behaviors.
What is corrective action
Controls must be put in place to prevent bare-hand contact with ready-to-eat food.
What is controlling hands as a vehicle of contamination
Step 4 the team will describe monitoring procedures for the measurement of the critical limit at each critical control point.
What are establishing monitoring procedures
This the purpose of this program is preventing, eliminating, or reducing hazards to food
What is HACCP or Hazard Analysis Critical Control program
SOP's
What are standard operating procedures
This active managerial control step is to verify that all policies, procedures, & corrective actions are followed.
What is management oversight
Procedures must be put in place to limit the time food spends in the TDZ.
What is time & temperature parameters for controlling pathogens
Step 5 the procedures that are followed when a change in a critical limit occurs. Step 6 Those activities, other than monitoring, that determine the validity of the HACCP plan
What is identify corrective actions & verify the system works
A point (step) in the HACCP process where a hazard can be prevented, eliminated, or reduced to safe levels.
What is critical control point (CCP)
Proper internal cooking temperatures, how to clean & sanitize, personal hygiene practices
What is a food safety training program
This active managerial control step is to ensure employees are instructed to follow procedures.
What is training
Notices must be provided to customers if you serve raw or undercooked menu items.
What are consumer advisories
Step 7 is recording information that can be used to prove that the food was produced safely.
What is establishing procedures for record keeping & documentation
A crisis management plan must have this to be successful.
What is a written plan