SSM9_Ch 1 Providing Safe Food

Question 1

Name 6 "costs to an operation"

Accepted Answer

loss of customers and sales loss of reputation Lawsuits/legal fees increased insurance premiums staff retraining closure by health department

Question 2

ServSafe Manager 9th Edition

Accepted Answer

Ch 1 Providing Safe Food: Key Concepts

Question 3

Name 4 "costs to the victim"

Accepted Answer

lost wages medical costs long-term health effects death

Question 4

What is considered the MOST SERIOUS cost to an operation?

Accepted Answer

Loss of reputation

Question 5

Name 5 Challenges to Food Safety

Accepted Answer

1. Time pressure 2. Language/cultural barriers 3. Literacy and education levels 4. Pathogens becoming harder to kill 5. Unapproved suppliers

Question 6

Define HAZARD

Accepted Answer

how a food becomes unsafe

Question 7

Name the 4 types of hazards

Accepted Answer

Biological Chemical Physical Allergen

Question 8

Give examples of a BIOLOGICAL HAZARD

Accepted Answer

bacteria, viruses, parasites, fungi

Question 9

Give examples of a CHEMICAL HAZARD

Accepted Answer

cleaners, sanitizers, pesticides

Question 10

Give examples of a PHYSICAL HAZARD

Accepted Answer

glass, metal shavings, hair

Question 11

Give an example of an Allergen

Accepted Answer

proteins in foods

Question 12

Which HAZARD is the biggest threat?

Accepted Answer

Biological

Question 13

What is the most common cause of a chemical hazard

Accepted Answer

improper storage

Question 14

What is a usual cause of a physical hazard

Accepted Answer

usually accidental

Question 15

What level of allergen in dangerous

Accepted Answer

even tiny amounts can be fatal

Question 16

Which hazard is the MOST COMMON

Accepted Answer

Biological

Question 17

What are the CDC's Five Risk Factors (VERY TESTED)

Accepted Answer

1. Purchasing from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Poor personal hygiene

Question 18

What causes most foodborne illness outbreaks

Accepted Answer

The Big 5 (CDC's Five Risk Factors)

Question 19

What does TCS Food stand for?

Accepted Answer

Time and Temperature Control for Safety

Question 20

Define TCS food:

Accepted Answer

Food that requires TIME and TEMPERATURE CONTROL to limit pathogen growth (SAFETY)

Question 21

TCS Examples (MM)

Accepted Answer

Milk, dairy Meat, poultry, fish

Question 22

TCS Examples (BC)

Accepted Answer

Baked potatoes Cooked rice, beans, vegetables

Question 23

TCS Examples (TSG)

Accepted Answer

Tofu, soy protein Sliced melons, tomatoes, leafy greens Garlic-in-oil mixtures

Question 24

TCS "4 Tricky Plant Items"

Accepted Answer

melon tomatoes leafy greens baked potatoes

Question 25

What do the letters AMC stand for?

Accepted Answer

Active Managerial Control

Question 26

Whose responsibility is AMC?

Accepted Answer

the manager

Question 27

Active Managerial Control (AMC) definition

Accepted Answer

The manager ACTIVELY prevents food safety problems by IDENTIFYING risks and IMPLEMENTING procedures

Question 28

3 Core Actions of AMC

Accepted Answer

1. IDENTIFY Risks 2. IMPLEMENT Procedures 3. MONITOR and CORRECT

Question 29

Give 4 examples of Core Actions of the manager

Accepted Answer

TRAINING staff creating POLICIES MONITORING temps CORRECTING mistakes IMMEDIATELY

Question 30

What is the BEST way to PREVENT foodborne illness

Accepted Answer

Active Managerial Control (AMC)

Question 31

Food Safety Management System (define)

Accepted Answer

The overall SYSTEM IN PLACE at an operation

Question 32

Name 6 things the Food Safety Management System includes

Accepted Answer

1. personal hygiene program 2. Supplier selection 3. Cleaning and Sanitizing program 4. Facility Design 5. Food Safety Training 6. HAACP plan

Question 33

HACCP stands for:

Accepted Answer

Hazard Analysis Critical Control Point

Question 34

Why is HACCP such a big deal

Accepted Answer

It is a SYSTEMIC APPROACH to food safety

Question 35

What are the 7 Principles of HACCP (in order)

Accepted Answer

1. Conduct HAZARD ANALYSIS
2. Determine CRITICAL CONTROL POINTS (CCPs)
3. Establish critical LIMITS
4. Establish MONITORING procedures
5. Identify CORRECTIVE actions
6. VERIFY the system works
7. Establish RECORD-KEEPING

Question 36

CCP stands for:

Accepted Answer

Critical Control Points

Question 37

Define a CCP

Accepted Answer

points where hazards can be PREVENTED, ELIMATED, or REDUCED

Question 38

What are 4 examples of CCP (critical control points)

Accepted Answer

Cooking Cooling Reheating Holding Monitoring, Corrective Action, Verification

Question 39

What does Monitoring mean?

Accepted Answer

checking Monitoring, Corrective Action, Verification

Question 40

What does Corrective Action mean?

Accepted Answer

fixing Monitoring, Corrective Action, Verification

Question 41

What does Verification mean?

Accepted Answer

ensuring the system works Monitoring, Corrective Action, Verification

Question 42

What is "continue cooking chicken" an example of

Accepted Answer

corrective action Monitoring, Corrective Action, Verification

Question 43

What is "Manager reviews tem logs" an example of?

Accepted Answer

verification Monitoring, Corrective Action, Verification

Question 44

What is "taking food temp" an example of?

Accepted Answer

monitoring

Question 45

What does Food Safety Culture mean?

Accepted Answer

creating an environment where STAFF CARE about food safety

Question 46

Give 4 examples of the manager's role in Food Safety Culture

Accepted Answer

LEAD by example ENFORCE rules consistently TRAIN regularly Encourage REPORTing problems

SSM9_Ch 1 Providing Safe Food

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