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Servsafe Chapters 8 & 9
Terms in this set (53)
This program trains all staff on the policies and procedures that will keep food safe in the operation. What program is this?
Food Safety Program
T or F? A HACCP written plan must be specific to each facility's menu, customers, equipment, processes & operations, a plan that works for 1 operation may not work for another
What are the 7 basic principles of the HACCP?
1. Conduct a hazard analysis
2. Determine critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping & documentation
What are the 5 most common risk factors that cause foodborne illness?
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practing poor personal hygiene
What are some programs to put in place for the food safety management system?
1. personal hygiene program
2. supplier selection & specification program
3. Sanitation & pest control programs
4. Facility design & equipment maintenance program
5. Food safety training program
What HACCP principle is this? Maintain your HACCP plan and keep all documentation created when developing it. Keep records for the following actions: Monitioring activities, taking corrective action, validating equipment, and working with suppliers.
HACCP Principle #7: Establish procedures for record keeping and documentation.
What HACCP principle is this? Determine if the plan is working as intended. Evaluate it on a regular basis. Use your monitoring charts, records, hazard analysis, etc, and determine if your plan prevents, reduces, or eliminates identified hazards?
HACCP Principal #6: Verify that the system works.
If... There are similar customer complaints of foodborne illness then...
- 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 investigation.
How often can you check the temperature of food to allow time for corrective action?
every 2 hours
Throw out food that is not _____ degrees F or lower for cold foods.
41 degrees F
Throw out food that is not _____ degrees F or higher for hot foods.
135 degrees F
If... a customer calls to report a foodborne illness then...
- take the complaint seriously and express concern. Do NOT admit repsonsibility or accept liabilty.
- Complete the foodborne illess incident report form.
- Evaluate the complaint to determine if there are similar complaints.
Traint the service staff to use these guidelines?
- Do NOT touch the food-contact areas of dishes or glassware.
- Do NOTstack glasses when carrying them
- Do NOT hold flatware by food-contact surfaces
- Minimize bare-hand contact with ready to eat food
- Never scoop ice with your barehands or a glass
How long can you hold cold food without temperature control?
This plan must identify the person in charge of a crisis, subject-matter experts, and a media spokesperson. What plan is this?
The Crisis-Communication Plan
What HACCP Principle is this: Identify and assess potential hazards in the food you serve. How is food processed in your operation. Determine where food safety hazards are likely to occur for each TCS food. There are many types of hazards to look for.
HACCP Principle # 1: Conduct a Hazard Analysis
Can customers reuse their plates to refill them?
no - pathogens can be easily transferred by reused plates and utensils.
How far above the counter should the sneezeguard be placed?
14 inches above the counter and 7 inches beyond the food
What HACCP Principle is this: Once critical limits have been created, determine the best way for your operation to check them. Make sure the limits are consistently met. Identify who will monitor them and how often.
HACCP Principle #4: Establish Monitoring Procedures
Develop this form for your operation with legal help. Make sure to include all critical information. There are several questions you may choose to include: When and where the customer ate at the operation. When the customer first became ill - medical attention received by the customer. What other food was eaten by the customer.
Foodborne-Illness Incident Report Form
What are 2 ways to build a food safety management system?
Active managerial control and HACCP
What is a food safety management system?
A group of procedures and practices intended to prevent foodborne illness
What are the 4 guidelines to keep vending machine food safe?
1. Check product shelf life daily - throw out refrigerated foods prepped in house and not sold within 7 days
2. Keep TCS foods at the right temperature
3. Dispense TCS foods in its original container
4. Wash and wrap fresh fruit with edible peels before putting it in a machine.
What are the 6 procedures to transport food safely?
1. Use food-grade insulated containers
2. Delivery vehilces - clean the insides regulary
3. Check the internal temperature often
4. Label with a use-by date, time, reheating & service instructions
5. Make sure the service site has the right utilities
6. Store raw meat, seafood & poultry separtely from ready to eat foods.
What HACCP Principle is this: For each Critical Control Point, establish minimum or maximum limits. These limits must be met to prevent or eliminate the hazard, or to reduce it to a safe level.
HACCP Principle #3: Establish critical limits
What HACCP Principle is this: Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.
HACCP Principle # 2: Determine Critical Control Points
A successful crisis management program has a written plan, the basic objective of the plan is to focus on 3 parts - what are they?
What type of program do you need to deal with a foodborne-illness outbreak?
A HACCP plan is required when prepping food in the following ways. Always check with your local regulatory authority to see if a variance is also required.
- smoking food as a method to preserve it
- using food additives or adding components such as vinegar to preserve or alter it so it no longers requires time and temperature control for safety
- curing food
- custom-processing animals
- packaging food using ROP methods
- treat juice on-site and package it for later sale
- sprouting seeds or beans
- offering live Molluscan Shellfish from a display tank
Make a list with contact information. Include the local regulatory authority, testing labs, and management headquarters personnel. What is this list called?
Emergency Contact List
The final step in a crisis-management plan is developing procedures for recovering from a crisis. Consider what in your recovery plan?
-Work with the regulatory authority to resolve issues
-clean and sanitize all areas of the operation so the incident does not happen again
- throw out all suspect food
- investigate to find the cause of the outbreak
- establish new procedures or revise existing ones based on the investigation results. This can help to prevent the incident from happening again.
-develop a plan to reassure customers that the food served in your operation is safe.
The FDA food code has identified 5 ways to control the 5 most common risk factors that cause foodborne-illnesses. What are the 5 ways?
1. Demonstration of knowlege - show how to keep food safe
2. Staff health controls - make sure staff is using good personal hygiene
3. controlling hands as a vehicle of contamination- use tongs for ready to eat foods
4. Time and temperature parameters for controlling pathogens - keep food out of the TDZ
5. Consumer advisory - notices you must post that explains the risks of raw or undercooked food
How often should you check the temperature of food?
every 4 hours
What is the temperature you must hold cold food at? What will this prevent?
41 degrees or lower - this will prevent pathogens, such as staphylococcus aureus from growing to unsafe levels.
Train your kitchen staff to serve food with these guidelines?
1. No bare-hand contact with food - use tongs, deli sheets or gloves
2. Use clean & sanitized utensils - use seperate utensils for each food item
3. Serving utensils must be stored in food with the handle extended above the rim of the container
What are the 3 conditions you must met to hold hot food for 4 hours without temperature control?
1. Hold food at 135 degrees or higher before removing it from temperature control.
2. Label the food with the time you must throw it out (after 4 hours)
3. Sell, serve, or throwout the food within 4 hours
What HACCP Principle is this: Identify steps that must be taken when a critical limit is not met. These steps should be determined in advance.
HACCP Principle #5. Identify corrective actions
Can you re-serve prepackaged food to another customer (ex - condiment packets, wrapped crackers or wrapped breadsticks & bottles of ketchup, mustard, or other condiments)
Can you re-serve plate garnishes such as fruit or pickles to another customer?
No - throw out served but unused garnishes
Can you re-serve uneaten bread to another customer?
no - and change the linens used in bread baskets after each customer
Can you re-serve uncovered condiments or combine leftover condiments with fresh ones? (ex- salsa, butter, mayonnaise, & ketchup)
Can you re-serve food returned by one customer to another customer?
If... the media contacts your operation then...
follow your crisis-communication plan. Let your spokesperson handle all communication
if...the regulatory authority confirms your operation is the source of the outbreak then...
cooperate with the regulatory authority to resolve the crisis
if... the suspected outbreak is caused by an ill staff member then...
exclude the suspect staff member from the operation
An effective HACCP system must be based on ________
a written plan
A Hazard Analysis Critical Control Point (HACCP) system is based on identifying significant _______, _________, or ________ hazards at specific points within a product's flow.
biological, chemical or physical
What temperature should you hold hot food? What does this prevent?
135 degrees or higher and it prevents pathogens such as Bacillus Cereus from growing to unsafe levels
How long can you hold hot food without temperature control?
What are the 4 conditions that must be met to hold cold food for 6 hours without temperature control?
1. Hold food at 41 degrees or lower before removing it from refrigeration
2. Label the food with the time you removed it from refrigeration and the time you must throw it out (after 6 hours).
3. Make sure the food does not exceed 70 degrees F while it is being served, throw out any food that exceeds this temperature immediatelly.
4. Sell, serve, or throwout food withing 6 hours
if... the suspected food is still in the operation then...
- isolate the suspected food and identify it to prevent selling it
- if possible, get samples of the suspect food from the customer
T or F: Never use hot-holding equipment to reheat food unless it is built to do so.
To use active management control to manage food safety risks, you must follow these steps?
1. Consider the 5 risk factors throughout the flow of food in your operation.
2. Create policies & procedures that address the issues you identified. Ask staff for suggestions & provide training on policies & procedures.
3. Regularly monitor the policies & procedures that you developed.
4. Verify that you are actually controlling the risk factors.
This set is often in folders with...
Servsafe Chapters 1 & 2
Servsafe Chapters 3 & 4
servsafe Chapters 5, 6 & 7
Servsafe Chapters 10-14
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Chapter 10 Food Safety Management Systems
Ch. 7 and 8 ServSafe
ServSafe Chapter 7&8
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