Risk Management & Mitigation Flashcards

A chef notices that a walk-in cooler is malfunctioning and temperatures have risen to 48°F (9°C). What is the FIRST action to take?

Answer: Move all TCS foods to another refrigeration unit immediately

TCS (Time/Temperature Control for Safety) foods must be moved immediately to safe refrigeration at 41°F or below to prevent bacterial growth.

Which HACCP principle involves establishing procedures to verify that the system is working correctly?

Answer: Verification

Verification (Principle 6) confirms that the HACCP plan is functioning as intended through audits, testing, and review.

A food service worker with a diagnosed Norovirus infection reports for their shift. The manager should:

Answer: Send the worker home and exclude them from the operation

Norovirus is a highly contagious pathogen requiring exclusion from the operation until the employee has been symptom-free for at least 48 hours.

When conducting a fire risk assessment in a commercial kitchen, which area poses the HIGHEST ignition risk?

Answer: Exhaust hood and grease filters above cooking equipment

Grease accumulation in exhaust hoods and filters is the leading cause of commercial kitchen fires and requires regular cleaning.

A cook accidentally cuts their finger while on the line. After first aid is administered, what is the next food safety step?

Answer: Cover with a bandage and a food-safe glove before returning to work

A wound must be covered with an impermeable bandage and then a glove to prevent blood or other bodily fluids from contaminating food.

Which document BEST serves as the foundation for managing allergen risks in a food service operation?

Answer: A written allergen control plan integrated into the menu

A written allergen control plan identifies major allergens in each dish and establishes procedures for preventing cross-contact and communicating with guests.

A delivery of fresh fish arrives and the internal temperature reads 43°F (6°C). The correct action is to:

Answer: Reject the shipment because it exceeds the 41°F maximum

Fresh fish must arrive at 41°F (5°C) or below; a delivery at 43°F indicates a temperature abuse risk and should be rejected.