9) Who is responsible for notifying the regulatory authority if a customer reports a foodborne illness to the restaurant?
The manager
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20
Name 2 of the components of a restaurant’s crisis communication plan?
List of media responses or a question-and-answer sheet suggesting what to say for each crisis Sample press releases that can be tailored quickly to each inciden
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10
There are _____(number) principles of the HACCP program.
7
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15
7) If food temperature control is lost (refrigeration is out) for a long period of time, what does the restaurant need to do?
Arrange access to an electrical generator and a refrigerated truck that you can use in the event of an emergency. Prepare a menu with items that do not require
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10
What does HACCP stand for?
Hazard Analysis Critical Control Point
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10
What is the minimum internal temperature of a veal chop?
145
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10
The time to prepare for a crisis is
Before one happens
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10
What is the purpose in setting critical limits in a HACCP plan?
To reduce Hazards to safe levels
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10
6) What is the other document required in order to perform the specialized methods
A varince
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10
What is the first step in the HACCP plan ?
Conduct a Hazard Analysis
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5
A thermometer used to measure the temperature of food must be accurate to what temperature?
+/- 2
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5
Which is associated with Salmonella Typhi?
Drinks
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10
What is the minimum internal cooking temperature for eggs that will be held for service?
