serv safe – Flashcard
Unlock all answers in this set
Unlock answersquestion
food safety management systems
answer
group of procedures and practices intended to prevent FbI
question
prerequisite food safety programs
answer
personal hygiene, supplier selection & specification, sanitation & pest control, facility design & equipment maintenance, food safety training
question
active managerial control - 5 most common risks identified by CDC
answer
purchasing food from unsafe sources, failing to cook adequately, holding food at incorrect temps, using contaminated equipement, practing poor personal hygiene
question
active managerial control approach steps
answer
1. consider 5 risk factors throughout flow of food 2. create policies & procedures that address issued id'd in #1, 3. regularly monitor the policies & procedures from #2, 4. verifiy policies & procedures you have established are controlling the risk
question
HACCP hazard analyis critical control poin
answer
food safety management system based on the idea that if significant biological, physical or chemical hazards are identified at specific points within a product's flow through the operation, they can be prevented, eliminated, or reduced to safe levels.
question
HACCP plan
answer
written document based on HACCP principles describing procedures a specific to a particular establishment will follow to ensure the safety of food served.
question
7 HACCP principles
answer
1. conduct a hazard analysis. 2. determine 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.
question
crisis management
answer
written plan that focuses on preparation, response and recovery from a crisis. it is tailored to meet establishment's need and is tested
question
crisis management FbI outbreak plan
answer
create crisis mgmt team, train staff on Fs policies & procedures, FbI incident report form, emergency-contact list, crisis-communication plan
question
FbI outbreak response
answer
take the complaint seriously, complete incident report form, contact crisis team and local health department, follow communication plan
question
FbI recovery
answer
work with local authority to resolve, clean & sanitize all areas of operation, isolate & test suspect food, investigate to find cause, establish new procedures or revise existing one based on reports, develop plan to reassure customers your food is safe
question
when HACCP is required
answer
smoking food, using food additives, curing food, custom-processed animals, ROP packaging, pastuerizing juice, sprouts live seeds or beans, offers live molluscan seafood from a display tank
