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15
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What does a crisis management program need to be successful?
Extensive food safety knowledge
A written plan
Hired consultants
Corrective actions
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baam
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fairy
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5
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20
25
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rocket
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thief
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25
15
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What is one way that managers can show they know how to keep food safe?
Conduct self-inspections.
Monitor employee behaviors.
Check cooking temperatures.
Become certified in food safety.
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15
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What is the purpose of a food safety management system?
To prevent foodborne illness by controlling the hazards throughout the flow
To identify and address critical control points (CCPs) in the operation
To prepare for an imminent health hazard
To teach employees to recognize the signs of foodborne illness
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15
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If an imminent health hazard has occurred and there is a significant risk to food safety, service must be stopped and
contaminated food must be cooked quickly.
the regulatory authority must be notified.
the public must be notified.
food in packaging that is not intact must be used immediately.
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heart
Other team wins 20 points!
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magnet
Take 10 points!
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rocket
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lifesaver
Give 25 points!
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trap
No points!
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rocket
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gift
Win 20 points!
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thief
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25
15
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Three components of active managerial control include identifying risks, training, and
creating purchase orders.
corrective action.
creating specifications.
recordkeeping.
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15
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An imminent health hazard, such as a water supply interruption, requires immediate correction or
closure of the operation.
normal operating procedures.
a HACCP plan.
evaluation of the situation.
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15
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A personal hygiene program, food safety training, and standard operating procedures are components of a
workplace security program.
food safety management system.
public health intervention.
HACCP plan.
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15
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When should an imminent health hazard be corrected?
Within 24 hours
Immediately
Within 48 hours
Within 30 days
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What should a manager do if the regulatory authority confirms their operation is the source of a foodborne illness outbr
Deny accountability and seek legal counsel.
Provide the regulatory authority with all appropriate documentation.
Hire a third-party laboratory to conduct a private investigation.
Throw out all product suspected in the incident.
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15
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A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures.
Management oversight
Identify risks
Re-evaluation
Corrective action
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15
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What three phases must a crisis management program focus on?
Prevention, Response, Corrective Action
Preparation, Response, Recovery
Hazard Analysis, Corrective Action, Monitoring
Monitoring, Response, Prevention
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While creating a HACCP plan, an operation determines that porkchops should be cooked for 17 minutes on the grill to rea
Record the temperature of each porkchop and review logs daily.
Clean and inspect the grill at regular intervals.
Check the temperature of each pork chop with a thermocouple thermometer.
Stop cooking a porkchop if it doesn’t reach 145°F (63°C) after 18 minutes.
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lifesaver
Give 25 points!
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gold
Win 50 points!
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gift
Win 15 points!
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banana
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