ServSafe Manager Course Section 8

What is food safety culture?

The shared values, beliefs, attitudes, and practices that the people in your organization have regarding food safety

What does strong food safety culture look like?

It prioritizes practices that reduce the risk of foodborne illness

What is the key component of having strong food safety culture?

Leadership - must come from the top down

What is a food safety management system?

The actions that are taken to control hazards and risks throughout the flow of food that can lead to foodborne illness

What are the three things that a food safety management system relies on?

Food safety policies and procedures, employee training, and monitoring

What are the 5 common risk factors for foodborne illness?

Purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene

What is active managerial control?

The purposeful incorporation of specific actions or procedures taken to control risk factors and gain control over foodborne illness risk factors in the operation

How do you achieve active managerial control?

By implementing a HACCP program and conducting self-inspections

What are the 7 HACCP principles?

Conduct a hazard analysis, determine critical control points (CCPs), establish critical limits, establish monitoring procedures, identify corrective actions, verify that the system works, and establish procedures for recordkeeping and documentation

What are self-inspections

Conducting an inspection that mirrors the type of inspection that a regulatory authority would perform to determine if the operation is meeting requirements

What system is specifically focused on controlling the 5 common risk factors of foodborne illness?

Active Managerial Control

A pest management program is an example of what type of program?

Food Safety

What is the foodborne illness risk factor for lettuce prepped on the same board as raw meat?

Using contaminated equipment

What is a requirement of a food safety management system?

It must be documented in writing

Once critical limits have been identified, what is the next step in developing a HACCP plan?

Establish monitoring procedures

What is the purpose of a self-inspection?

To determine if the operation is meeting requirements

how can managers show that they know how to keep food safe?

By becoming cerified in food safety