How can we help?

You can also find more resources in our Help Center.

49 terms

Active Managerial Control

STUDY
PLAY
5 most common risk factors responsible for foodborne illness
purchasing food from unsafe sources, failing to cook food adequately, holding food at improper temperatures, using contaminated equipment, practicing poor personal hygiene
# of steps for using active managerial control
4 steps
Active managerial control step 1
consider the 5 risk factors as they apply throughout the flow of food and identify any issues that could impact food safety
Active managerial control step 2
develop policies and procedures that address the issues that were identified
Active managerial control step 3
regularly monitor the policies and procedures that have been developed
Active managerial control step 4
Verify that the policies and procedures you have established are actually controlling the risk factors
Internal sources
records, temperature logs, and self inspections
External sources
health inspection records, customer comments, and quality assurance audits
5 ways to control risks
demonstration of knowledge, staff health control, controlling hands as a vehicle of contamination, time and temperature parameters for controlling pathogens, consumer advisory
Demonstration of knowledge
manager must show knowledge of what to do to keep food safe (knowing the illnesses that foodborne pathogens cause)
Staff health control
policies and procedures in place to ensure employees are practicing proper personal hygiene (exclusion and restriction criteria)
Controlling hands as a vehicle of contamination
help prevent cross-contamination from hands to food (using tongs for ready-to-eat foods)
Time and temperature parameters for controlling pathogens
keeping food out of the temperature danger zone (following correct cooling procedures)
Consumer advisory
notices provided to customers about the risks of raw or undercooked food (notification on the menu)
Successful crisis management program # of parts
3 parts
Successful crisis management program parts consist of
preparation, response, recovery
Emergency contact list posted where
by phones
Emergency contact list includes names and numbers of who
crisis management team members, media spokesperson, management/headquarters personnel, outside resources: police, fire, health departments, testing labs, subject matter experts
Crisis kit located where
in an accessible place, such as a manager's or chef's office
Preparing for a crisis consists of doing what
assemble emergency contact list, develop crisis communication plan and assign and train spokesperson to handle media relations, assemble crisis kit for the establishment enclosing the plan's materials
Foodborne illness incident form consists of what information
when and what customer ate at the establishment, when customer first became ill, what the symptoms were, and how long the customer experienced them, when and where the customer sought medical attention, what the diagnosis was, and treatment received, what other food was eaten by the customer
Power outage preparation consists of what
arrange access to an electrical generator and a refrigerated truck, prepare menu with items that do not require cooking, have emergency contact information for the utility company, garbage service, ice supplier, etc.
If refrigeration equipment stops working, how do you respond
write down time of the power outage, check and record food temperatures periodically, keep refrigerator and freezer doors closed, pack PHF in ice bought from an approved, reputable supplier
If ventilation hoods or fans stop working, how do you respond
stop all cooking
If hot-holding equipment stops working, how do you respond
write down time of the power outage, throw out all PHF held below 135 F for more than 4 hours
If the power outage was less than 4 hours, what can be done with PHF hot-held foods
it can be reheated
Water service interruption preparation
prepare menu items that require little or no water, keep supply of single use items, have emergency contact information for local regulatory authority, plumber, and water department, work with local regulatory authority to develop an emergency handwashing procedure that can be used during water service interruptions
If hands cannot be washed, how do you respond
do not touch ready-to-eat food with bare hands
If toilets do not flush, how do you respond
stop operations if toilet facilities are not available
If drinking water is not available or is contaminated, how do you respond
use bottled water, keep water in a covered, sanitized container during hauling or storage
If food items that require water during preparation cannot be made, how do you respond
throw out any ready-to-eat food made with water before the contamination was discovered, use bottled or boiled water for ready-to-eat food
If water is not available for food preparation and cooking, how do you respond
use prewashed packaged produce, frozen or canned fruit and vegetables, thaw food only in refrigerator, microwave, or as part of the cooking process
If ice cannot be made, how do you respond
stop making ice, throw out existing ice
If equipment, utensils, and facility cannot be clean or sanitized, how do you respond
use single use items
If beverages made with water cannot be prepared, how do you respond
stop using the drink machines that require water, such as the auto-fill coffee maker, instant hot-water heater, etc.
Water service interruption recovery
clean and sanitize equipment with water-line connections such as spray misters, coffee or tea urns, and ice machines, flush water lines as required by local regulatory authority
Fire preparation
post fire department phone number by each phone
If fire occurs, how do you respond
stop operations if food can no longer be safely prepared, block off areas, equipment, utensils, and other items affected by fire
Fire recovery
hire a janitorial service specializing in areas exposed to fires, check water lines
Check water lines after a fire
use of fire hoses may have lowered water pressure in the area and could cause backflow and water contamination
Flood preparation
have a plan to monitor and maintain flood-control equipment (plumbing, storm drains, sump pumps, etc.), keep a supply of bottled water
If a flood affects or damages food, utensils, etc, how do you respond
stop all operations
If the flood is the result of a sewage backup in the food preparation area, how do you respond
close the affected area immediately
Flood recovery
hire a janitorial service specializing in cleaning areas exposed to floods
Assistance with any investigation may be obtained from
the nearest occupational health/preventive medicine department at a naval hospital/clinic or NAVENPVNTMEDU by telephone or message request
Outbreaks should be reported to
the local city or county health departments
Who may the local city/county health departments contact in the case of communicable disease outbreaks
the CDC
What provides excellent guidelines for conducting an investigation
Procedures to Investigate Foodborne Illness, a publication of the International Association of Milk, Food and Environmental Sanitarians, Inc
Information about the appropriate agencies to be contacted in the event of a foodborne illness outbreak may be found at
the CDC website, the WHO website, in the FDA Food Code, and in TB MED 530