Chapter 10. Food Safety Management System

Results

#1. Three components of active managerial control include identifying risks, training, and

creating specifications.

corrective action.

creating purchase orders.

recordkeeping.

#2. A manager’s responsibility to actively control risk factors for foodborne-illnesses is called

hazard analysis critical control point (HACCP).

quality control and assurance.

food safety management.

active managerial control.

#3. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Identifying risks

Monitoring

Corrective action

Re-evaluation

#4. A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

Management oversight

Corrective action

Re-evaluation

Identify risks

#5. What is one way that managers can show they know how to keep food safe?

Become certified in food safety.

Check cooking temperatures.

Monitor employee behaviors.

Conduct self-inspections.

#6. Which is an FDA public health intervention for controlling the risk factors for foodborne-illness?

Noting allergens on menus

Reviewing of construction plans

Implementing consumer advisories

Providing variances for special processes

#7. A pest-control program is an example of a(n)

food safety program.

HACCP program.

workplace safety program.

active managerial control program.

#8. What is the purpose of a HACCP program?

Preventing, eliminating, or reducing hazards to food

Preventing any hazards to food from occurring

Eliminating all hazards in food

Ensuring that all hazards never occur in food

#9. What is a critical control point (CCP)?

A step that must be taken when a critical limit has not been met

An evaluation that determines whether the HACCP plan is working as intended

A minimum or maximum limit which must be met to prevent or eliminate a hazard

A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels

#10. Which is an example of a critical control point (CCP)?

Required minimum internal cooking temperatures

Washing hands before preparing food

Using color-coded cutting boards

Cleaning and sanitizing surfaces correctly

#11. The temperature of a beef roast is periodically checked to see if it has finished cooking. Each time it is determined that the roast has not reached 145°F (63°C), so it is placed back in the oven to continue cooking. Which of these actions is the corrective action?

Physically checking the temperature of the roast

Having a target temperature of 145°F (63°C)

Placing the roast back into the oven

Periodically monitoring the temperature of the roast

#12. How can a manager determine if a HACCP plan is working?

Higher guest check averages

Fewer products rejected during receiving

Improvement in health inspection scores

Monitoring charts indicate hazards are being prevented

#13. Which is an FDA public health intervention for controlling the risk factors for foodborne-illness?

Keeping detailed supplier records

Developing standard operating procedures

Conducting annual equipment checks

Controlling hands as a vehicle of contamination

#14. What is the purpose of a food safety management system?

To prevent foodborne-illness by controlling the hazards throughout the flow of food

To teach employees to recognize the signs of foodborne-illness

To identify and address critical control points (CCPs) in the operation

To prepare for an imminent health hazard

#15. What does a crisis management program need to be successful?

A written plan

Corrective actions

Hired consultants

Extensive food safety knowledge

#16. What three phases must a crisis management program focus on?

Monitoring, Response, Prevention

Preparation, Response, Recovery

Prevention, Response, Corrective Action

Hazard Analysis, Corrective Action, Monitoring

#17. What should be done when responding to a crisis?

Work with the media.

Deny any accountability.

Rely on the media to relay facts.

Respond to media questions rather than take control.

#18. A guest calls a restaurant and reports a foodborne-illness that they believe came from eating at the establishment. What should the manager do next?

Avoid expressing concern.

Complete a foodborne-illness incident report.

Admit responsibility if they think the customer is correct.

Disregard the complaint until there are more facts.

#19. What should a manager do if the regulatory authority confirms their operation is the source of a foodborne-illness outbreak?

Deny accountability and seek legal counsel.

Throw out all product suspected in the incident.

Hire a third-party laboratory to conduct a private investigation.

Provide the regulatory authority with all appropriate documentation.

#20. A broken water main has caused the water in an operation to appear brown. What should the manager do?

Contact the local regulatory authority before use.

Use the water for everything except dishwashing.

Boil the water for one minute before use.

Use the water for everything except handwashing.

#21. In the event of an imminent health hazard, such as a water supply interruption, the operation must

execute a HACCP plan.

reduce the hours of operation.

notify the regulatory authority.

maintain normal operating procedures.

#22. An imminent health hazard, such as a water supply interruption, requires immediate correction or

a HACCP plan.

closure of the operation.

evaluation of the situation.

normal operating procedures.

#23. If an imminent health hazard has occurred and there is a significant risk to food safety, service must be stopped and

the regulatory authority must be notified.

the public must be notified.

contaminated food must be cooked quickly.

food in packaging that is not intact must be used immediately.

#24. A group of practices and procedures intended to prevent foodborne-illness is called

a HACCP plan.

a food safety management system.

active managerial control.

corrective action.

#25. Which HACCP principle is intended to help an operation maintain a HACCP plan and verify its effectiveness?

Conduct a hazard analysis.

Determine critical control points.

Identify corrective actions.

Establish procedures for record keeping and documentation.

#26. While creating a HACCP plan, an operation determines that porkchops should be cooked for 17 minutes on the grill to reach a minimum internal temperature of 145°F (63°C). What should be established as a monitoring procedure?

Record the temperature of each porkchop and review logs daily.

Clean and inspect the grill at regular intervals.

Check the temperature of each pork chop with a thermocouple thermometer.

Stop cooking a porkchop if it doesn’t reach 145°F (63°C) after 18 minutes.

Finish