Food Safety Management Systems Flashcards

A food safety audit reveals that a cook is not recording cooking temperatures in the log. Which HACCP principle is being violated?

Answer: Monitoring

Monitoring involves observing and recording measurements at CCPs to ensure critical limits are being met consistently.

Which of the following is a chemical hazard that a food safety management system must control?

Answer: Cleaning solution residue left on food contact surfaces

Chemical hazards include cleaning agents, sanitizers, and pesticides that can contaminate food if not properly controlled.

An operation uses a flow diagram as part of its HACCP plan. What is the main purpose of this tool?

Answer: To map each step in the food production process for hazard analysis

A flow diagram illustrates each step of food handling from receiving to service, helping identify where hazards may occur.

Which of the following scenarios requires an immediate corrective action under a HACCP plan?

Answer: A roast is removed from the oven at 140°F instead of the required 145°F

A cooking temperature below the critical limit means the food may be unsafe and requires immediate corrective action.

In food safety management, a 'physical hazard' would include:

Answer: A staple found in a customer's salad

Physical hazards are foreign objects like metal, glass, bones, or staples that can cause injury if consumed.

A manager wants to implement an Active Managerial Control (AMC) approach. This means the manager will:

Answer: Proactively identify and control foodborne illness risk factors

AMC is a proactive approach where managers continuously identify, evaluate, and address food safety risk factors before they cause illness.

Which of the following records is MOST important to maintain as part of a HACCP program?

Answer: Temperature logs for CCPs

Temperature logs for CCPs provide documented evidence that critical limits are being monitored and met consistently.