CHP 10 DTN 437

For SS Exam

Foundations of food safety management system?

Personal hygiene program

Food safety training program

Supplier selection and specification program

Quality control and assurance program

Cleaning and sanitation program

Standard operating procedures (SOPs)

Facility design and equipment maintenance program

Active managerial control: 5 common risk factors for foodborne illness?

1\.Purchasing food from unsafe sources



2\.Failing to cook food adequately



3\.Holding food at incorrect temperatures



4\.Using contaminated equipment

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5\. Practicing poor personal hygiene

Ways to achieve active managerial control?

Training programs



Manager supervision



Standard operating procedures (SOPs)



HACCP

Steps to implement active managerial control (know numbers and step)

1. Identify and document potential risks and ways to control or eliminate them.




2. Monitor critical activities.




3. Correct improper procedures or behaviors.




4. Verify that policies, procedures, and corrective actions are followed.




5. Ensure employees are trained and retrained as needed.

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6. Periodically assess the system to make sure it is working

FDA recommendation for controlling common risk factors for foodborne illness?

Demonstration of knowledge



Staff health controls



Controlling hands as a vehicle of contamination



Time and temperature parameters for controlling pathogens



Consumer advisories

What are the significant hazards at points within a products flow through an operation?

Biological hazards

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Chemical hazards

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Physical hazards

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How do you prevent, eliminate, or reduce these hazards to safe levels?