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What are 5 common food risks for food borne illnesses?
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What are the FDA's public health interventions?
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ServSafe

Chapter 8

QuestionAnswer
What are 5 common food risks for food borne illnesses? Purchasing food from unsafe sources, not cooking food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene.
What are the FDA's public health interventions? Demonstration of knowledge, staff health controls, controlling hands as a vehicle of contamination, time and temp. parameters for controlling pathogens, consumer advisories.
What is a food safety management system? Is a group of practices and procedures trying to prevent food born illnesses.
What is active managerial control? Is the managers responsibility to constantly control any risk factors for foodborne illness.
What type of program does pest-control fall into? The food safety program.
What are three components of active managerial? Identifying risks, corrective action, and training.
How many programs are there? 8
What does HACCP stand for? Hazard Analysis Critical Control Point.
As a manager what must you show to keep food safe? Demonstration of their knowledge.
What is staff health controls? Staff practicing personal hygiene.
What are controling hands as a vehicle of contamination? Control or try to prevent bare-hand contact with ready to eat food.
What is consumer advisories? Are notices given to customers if served raw or uncooked food.
What does the HACCP do? After identifying the hazards it can now be prevented, eliminated, or reduced to a safe level.
Created by: Angie1324
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