serv safe – Flashcard

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food safety management systems
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group of procedures and practices intended to prevent FbI
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prerequisite food safety programs
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personal hygiene, supplier selection & specification, sanitation & pest control, facility design & equipment maintenance, food safety training
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active managerial control - 5 most common risks identified by CDC
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purchasing food from unsafe sources, failing to cook adequately, holding food at incorrect temps, using contaminated equipement, practing poor personal hygiene
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active managerial control approach steps
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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
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HACCP hazard analyis critical control poin
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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.
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HACCP plan
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written document based on HACCP principles describing procedures a specific to a particular establishment will follow to ensure the safety of food served.
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7 HACCP principles
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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.
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crisis management
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written plan that focuses on preparation, response and recovery from a crisis. it is tailored to meet establishment's need and is tested
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crisis management FbI outbreak plan
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create crisis mgmt team, train staff on Fs policies & procedures, FbI incident report form, emergency-contact list, crisis-communication plan
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FbI outbreak response
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take the complaint seriously, complete incident report form, contact crisis team and local health department, follow communication plan
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FbI recovery
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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
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when HACCP is required
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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
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