Servsafe Ch 10 food safety management systems

the temp of a roast is checked to see if it has met its critical limit of 145F for 4 min. this is an example of which HACCP principle?
monitoring
the temp of a pot of beef stew is checked during holding. the stew has not met the critical limit and thrown out according to house policy. throwing out the stew is an example of which HACCP principle?
corrective action
a deli serves cold sandwhichs in a self-serve display. which step in the flow of food would be a critical control point?
storage
a chef sanitized a thermometer probe and then checked the temp of a minestrone soup being held in a hot holding unit. the temp was 120F, which did not meet the operation’s critical limit of 135F. the chef recorded the temp in the log and reheated the soup to 165F for 15sec within 2 hrs. which was the corrective action?
reheating the soup
what is the purpose of a food safety management system?
identify and control possible hazards throughout the flow of food
reviewing temp logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
verification
what is the first step in developing a HACCP plan?
conduct a hazard analysis
what does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
variance from the regulatory authority
food safety management system
a group of practices and procedures intended to prevent foodborne illness
active managerial control
the manager’s responsibility to actively control the 5 common risk factors and other risk factors for foodborne illness
5 common risk factors for foodborne illness
purchasing food from unsafe source, failing to cook food correctly, holding food at incorrect temps, using contaminated equipment, practicing poor personal hygiene
FDA’s public health interventions
demonstration of knowledge, staff health controls, controlling hands as a vehicle of contamination, time/temp parameters for controlling pathogens, consumer advisories
HACCP
hazard analysis critical control point
HACCP principle 1
conduct a hazard analysis
HACCP principle 2
determine critical control points (CCPs)
HACCP principle 3
establish critical limits
HACCP principle 4
establish monitoring procedures
HACCP principle 5
identify corrective actions
HACCP principle 6
verify that the system works
HACCP principle 7
establish procedures for record keeping and documentation
critical control points (CCP)
points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels
variance
a document that allows a requirement to be waived or changed
specialized processing methods and HACCP
smoking food to preserve it, food additives to preserve/alter, curing food, custom-processing animals, packaging food using the ROP method, treating juice on-site and packaging for later sale, sprouting seeds/beans
crisis management plan includes
crisis management team, prepare for different crisis, make a written plan (response procedures), recover and acess
preparing for a crisis
emergency contact list, crisis-communication plan, crisis kit
preparing for a foodborne illness outbreak
food safety program, train staff on food safety policy and procedures, have a foodborne illness incident report form/legal guidance
imminent health hazard
a significant threat or danger to health that requires immediate correction or closure to prevent injury
refrigeration equipment stops working
write down the time of the power outage, check and record food temp periodically, keep cooler/freezer doors closed, pack TCS food in ice bought from an approved/reputable supplier
ventilation hoods or fans stop working
stop all cooking
hot holding equipment stops working
write down the time of the power outage, throw out all TCS food held below 135F for more than 4 hrs, food can be reheated if the power outage was less than 4 hrs