Risk Management & Mitigation Flashcards

A cook suffers a burn from hot oil. After cooling the burn with cool running water, the next step is to:

Answer: Cover with a sterile, non-adhesive dressing and seek medical attention if severe

After cooling, a burn should be covered with a sterile non-adhesive dressing; butter and ice can worsen tissue damage and increase infection risk.

Which pest is MOST commonly responsible for spreading Salmonella in food service environments?

Answer: Cockroaches

Cockroaches are known vectors of Salmonella and other pathogens, contaminating food and surfaces as they travel through kitchens.

The FIFO (First In, First Out) inventory method primarily mitigates which type of risk?

Answer: Serving spoiled or expired food due to improper stock rotation

FIFO ensures older products are used before newer stock, reducing the risk that food will spoil or expire before use.

A food handler develops jaundice. According to food safety regulations, the manager must:

Answer: Exclude the employee from the operation and notify the regulatory authority

Jaundice is a symptom of hepatitis A, which requires immediate exclusion and reporting to the regulatory authority due to its high communicability.

Which type of hazard does the presence of metal shavings in food represent in a HACCP analysis?

Answer: Physical hazard

Metal shavings are a physical hazard that can cause injury when ingested, such as cuts to the mouth, throat, or digestive tract.

A restaurant receives a customer complaint alleging a foodborne illness. What is the FIRST step management should take?

Answer: Document the complaint, retain implicated food samples if available, and contact the health department

Documenting the complaint and preserving food samples allows health authorities to investigate the source, while notification ensures regulatory compliance.

Under which condition should a food service operation use a test kit when preparing sanitizing solutions?

Answer: Every time a sanitizing solution is prepared to verify correct concentration

Sanitizer concentration must be verified every time a solution is made, as incorrect dilution results in either ineffective sanitation or chemical contamination.