HM 330 Chapter 10

What is a​ variance?

A document allowing a requirement to be waived or changed

It is important to remember that active managerial control is reactive rather than proactive. True or False

False

When creating a​ crisis-management program, the entire staff must be trained on how to handle media queries and communication so anyone can step in and make a statement. True or False

False

Which of the following is not part of the group of practices and procedures intended to prevent foodborne illness?

Flow of food

According to the​ FDA's public health​ interventions, what is considered a​ "vehicle of​contamination"?

Hands

____ is considered by the regulatory authority to be an imminent health hazard.

Sewage backup

What is the recommended response if ice cannot be made during a water service​interruption?

Throw out the existing ice and use ice purchased from an approved supplier.

A critical control point is the point in the food process where an identified hazard can be​prevented, eliminated, or reduced to safe levels. True or False

True

In the event of a​ foodborne-illness outbreak, it is critical to gather accurate information first. True or False

True

Public health interventions are designed to protect public health. True or False

True

The critical control points in a HACCP plan are the points where identified hazards can be prevented. True or False

True

Active managerial control has six important steps. The first step is to ____.

identify and document potential risks

An imminent health hazard is one that requires

immediate correction or closure.

A(n) ____ is a significant threat or danger to health that requires immediate correction or closure to prevent injury.

imminent health hazard

The final step in a crisis-management plan is denying any responsibility.

inaccurate

HACCP is an example of a ____.

managerial control program for a specific operation

As part of a proper HACCP plan, records should be maintained for this activity.

monitoring activities

A great example of a program that your operation needs to maintain food safety properly is a ____.

personal hygiene program

What are the three phases of a​ crisis-management program?

preparation, response, and recovery.

A food safety management system is a group of practices and procedures intended to ____.

prevent foodborne illness

If not done correctly, ____ has a very high risk of causing a foodborne illness.

reduced-oxygen packaging

There are this many principles in a proper HACCP Plan.

seven

Which of the following statements are true?

-Broken water mains and breakdowns at water treatment facilities are a risk to the safety of food. -When water is restored or the regulatory authority has lifted any boiled-water advisory, it is crucial to clean and sanitize equipment with water line connections such as spray misters, coffee or tea urns, and ice machines.

Which of the following statements are true?

-Food safety hazards are likely to occur for TCS food, which can come from biological, chemical, or physical sources. -Because each HACCP plan is unique, a plan that works for one operation may not work for another.

Which of the following statements are accurate?

-If a fire occurs, you must stop operating if you cannot prep food safely. -When recovering from a flood, throw out all damaged utensils, linens, or items that cannot be cleaned and sanitized.

____ is considered to be a process that requires a variance.

-Pasteurizing juice for later sale -Smoking food for preservation -Sprouting seeds

Define the concept of active managerial control.

Active managerial control is the process of actively controlling all of the potential factors for foodborne illness.

TCS food will have to be thrown out if it has been in the temperature danger zone for more than ____ hours.

four

What are four of the seven principles of​ HACCP?

Conduct a​ hazard analysis; determine critical​ control points; establish​ critical limits; establish​ monitoring procedures; identify​ corrective actions; verify that the​ system works; establish procedures for record keeping and documentation.

Which step in developing a HACCP plan involves assessing potential hazards in the food chain of an​ establishment?

Conducting a hazard analysis

Which of the following statements is accurate?

In the event of a foodborne illness crisis, tell your side of the story to staff, customers, stockholders, and the community.

What is the first step in creating a crisis management​ plan?

What is the first step in creating a crisis management​ plan?

When developing a foodborne illness incident report form to use in the foodservice​operation, you should obtain guidance from

When developing a foodborne illness incident report form to use in the foodservice​operation, you should obtain guidance from

Smoking food as a method of​ preservation, using food additives so food no longer requires time and temperature​ control, curing​ food, and custom animal processing all require a HACCP plan and

a variance.

To recover from a foodborne-illness outbreak it is important to work with the regulatory authority to resolve issues.

accurate

HACCP is based on identifying significant​ biological, chemical, or physical hazards at specific points within

a​ product's flow through an operation.

Notices called ____ must be provided to customers if you serve raw or undercooked menu items.

consumer advisories

The points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels are called this.

critical control points

An extremely crucial piece to preparing for a crisis is to post a(n) ____ by the establishment's phones.

emergency contact list

The primary purpose of a consumer advisory is to let customers know that the​food-service operation

features raw or undercooked items on its menu.

A ____ from the local regulatory authority will be required before specialized food processing methods can be used.

variance