Chapter 8: Food Safety Management Systems

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Food safety management system
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A group of practices and procedures intended to prevent foodborne illness.
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Active managerial control
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The manager’s responsibility to actively control risk factors for foodborne illness.
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Five common risk factors
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Purchasing food from unsafe sources, failing to cook food properly, holding good at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene.
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HACCP
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System based on identifying significant biological, chemical, and physical hazards at specific points within a product’s flow.
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HAACP stands for
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Hazard Analysis Critical Control Point
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HACCP Plan
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Based on seven principles used by food service operations to ensure food safety.
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Number 1 Principle
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Conduct a hazard analysis.
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Number 2 Principle
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Determine critical control points (CCPs)
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Number 3 Principle
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Establish critical limits.
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Number 4 Principle
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Establish monitoring procedures.
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Number 5 Principle
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Identify corrective actions.
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Number 6 Principle
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Verify that the system works.
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Number 7 Principle
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Establish procedures for record keeping and documentation.
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Purpose of FDA
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Provide specific recommendations for controlling common risk factors of foodborne illness.
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Specialized Processing Methods
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Carried out at processing plants and can be a serious health risk if not followed properly.
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Examples of SPM
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Smoking food, using food additives, curing food, custom-processing animals, packaging food using reduced-oxygen packaging, treating juice on-site, and sprouting seeds or beans.
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The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
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Storage.
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What is the first step in developing a a HACCP plan?
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Conduct a hazard analysis.
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What is the purpose of a food safety management system?
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Identify and control possible hazards throughout the flow of food.
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Reviewing temperature logs and other records to make sure that the HACCP plan is working is an example of what HACCP principle?
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Verification.

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