Food Safety Management Systems Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Safety Management Systems flashcards as text
What is the primary purpose of a food safety management system like HACCP?
Answer: To identify and control possible hazards throughout the flow of food
A food safety management system is a proactive group of practices and procedures intended to prevent foodborne illness. It does this by actively controlling risks and hazards throughout the flow of food, rather than just reacting to problems.
A manager notices a food handler has not been washing their hands correctly and retrains them. This is an example of:
Answer: Active managerial control
Active managerial control means taking a hands-on approach to food safety. By observing procedures and providing immediate on-the-spot training, the manager is actively preventing potential food safety hazards.
Which of the following is the first step when implementing a Hazard Analysis Critical Control Point (HACCP) plan?
Answer: Conduct a hazard analysis
The first principle of HACCP is to conduct a hazard analysis. This involves identifying any potential biological, chemical, or physical hazards at every step in the flow of food so that they can be controlled or eliminated.
In a HACCP plan, cooking a chicken breast to 165°F is an example of which principle?
Answer: Establishing critical limits
A critical limit is a minimum or maximum value that must be met to prevent, eliminate, or reduce a hazard to a safe level. Cooking the chicken to 165°F is the specific limit set to eliminate the biological hazard of Salmonella.
A food handler checks the temperature of chili in a steam table and finds it is 125°F. The chili is immediately reheated to 165°F. This action is an example of a:
Answer: Corrective action
A corrective action is a predetermined step taken when a critical limit is not met. Since the chili was below the minimum hot-holding temperature of 135°F, reheating it was the correct step to fix the problem and make the food safe.
Which of these is a key component of active managerial control?
Answer: Creating policies that require food handlers to report illnesses
Active managerial control involves identifying risks, creating policies and procedures to control them, training staff, and monitoring the effectiveness of these measures. Creating specific policies, such as a rule that food handlers must report illnesses, is a foundational part of this proactive system.