1Define: Food Safety Management System (FSMS)
the overall program in place to keep food safe
2What is the best way to prevent foodborne illness?
Have a Food Safety Management System
AND Active Managerial Control
3There are 7 key areas to a Food Safety Management System, what are they
1. personal hygiene program
2. supplier selection
3. cleaning and sanitizing procedures
4. facility design
5. Training programs
6. HACCP plan
7. ongoing monitoring by management
4What do the letters AMC represent?
Active
Managerial
Control
5Define Active Managerial control
the MANAGER proACTIVELY preventing food safety problems
6What are the 3 Core Steps of Active Managerial Control
1. IDENTIFY risks
2. IMPLEMENT procedures
3. monitor and correct
7Give 4 examples of Active Managerial control
checking logs
observing employees
training staff
correcting mistakes immediately
8What do the letters HACCP stand for?
Hazard Analysis
Crititical Control Points
9What IS HACCP
A systematic, preventative approach to food safety
10What is step 1 of HACCP
Conduct Hazard analysis
11what does conduct a hazard analysis mean?
identify dangers
12What is step 2 of HACCP
2. determine Critical Control Points
13What does determine Critical Control Points mean?
find where hazards can be stopped
14What is step 3 of HACCP
3. establish critical limits.
15What does establish critical limits mean
set time limits
set temp limits
16What is step 4 of HACCP
4. Establish monitoring
17What does establish monitoring mean?
CHECK the critical control points
18What is step 5 of HACCP
5. Identify CORRECTIVE action
19What does it mean to identify Corrective action?
fix problems
20What is step 6 of HACCP
6. VERIFY system works
21What does it mean to verify the system works?
manager review
22What is step 7 of HACCP
7. Record Keeping
23What does record keeping mean?
documentation
24Critical Control Points (CCPs) are points where a hazard can be (3)
prevented
eliminated
reduced to safe levels
25What are 4 common CCPs (on the flow of food)
Cooking
Cooling
Reheating
Holding
26What is the CRITICAL LIMIT for cooking chicken?
cook chicken to 165 F
27What is the CRITICAL LIMIT for holding food
hold food at 135 F
28What is the CRITICAL LIMIT for cooling food
cool food within the REQUIRED TIME
Monitoring, Corrective Action, Verification
29Which is continuing to cook the chicken?
corrective action
Monitoring, Corrective Action, Verification
30Which is taking food temp?
monitoring
Monitoring, Corrective Action, Verification
31Which is "manager reviews logs"
verification
32Step 7 HACCP Record Keeping requires documentation of what 4 things
temps
cleaning schedules
supplier records
corrective actions
33Is it OK to document in your head?
NO if there isn't a written record, it didn't happen
34To promote Food Safety Culture, what is the manager's role?
lead by example
enforce rules consistently
provide training
encourage reporting issues
create accountability
35By law, give examples of 6 operations that need a HACCP plan/variance
smoking food to preserve
curing food
using additives to preserve
Reduced Oxygen Packaging (ROP)
sprouting seedseans
custom processing animals
Monitoring or Verification
36which is taking the raw data, taking a temp
monitoring
Monitoring or Verification
37which is proving it by checking a log
verification
38Does HACCP replace AMC
NO, Active Managerial Control IS A PART OF
HACCP