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What are the five common risk factors for foodborne illness?
Purchasing food from unsafe sources, failing to cook food correctly, holding foot at incorrect temperatures, using contaminated equipment and practicing poor pe
What does HACCP stand for?
Hazard Analysis Critical Control Point
What is the purpose of the HACCP program?
To identify significant biological, chemical or physical hazards at specific points within a product’s flow. Once identified, the hazards can be prevented, eli
There are _____(number) principles of the HACCP program.
7
What is the first step in the HACCP plan ?
Conduct a Hazard Analysis
Name 2 specialized methods is there a HACCP plan required to be in place before it is performed at a facility?
Smoking food as a method to preserve it (but not to enhance flavor) • Using food additives or adding components, such as vinegar to preserve or alter it so it
6) What is the other document required in order to perform the specialized methods
A varince
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
8) If there is a backup of raw sewage in the restaurant, what does the restaurant need to do?
Contact the local regulatory authority to determine what the restaurant needs to do in order to be able to re-open.
9) Who is responsible for notifying the regulatory authority if a customer reports a foodborne illness to the restaurant?
The manager
The time to prepare for a crisis is
Before one happens
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
Parasites are most commonly associated with
Seafood
What could be done food service operator do to prevent the spread of Hepatitis A?
Exclude staff with jaundice from the operation
What should foodservice operators do to prevent customer illness from Shigella spp.?
Control flies in and out of the operation
What is the maximum days allowed to keep foods that are stored and held at 41 ͦ F (5 ͦͦ C)
7 days
