Table of Contents
What should management do if it suspects that a foodborne illness outbreak was caused by a sick staff member?
What should management do if it suspects that a foodborne-illness outbreak was caused by a sick staff member? flush water lines as required by the regulatory authority.
What should be done regularly by restaurant employees to maintain ventilation hoods?
What should be done regularly by restaurant employees to maintain ventilation hoods? kept covered with tight-fitting lids.
What is the primary focus of the FDA public health interventions?
Anticipating and planning for potential risks of foodborne illnesses. What is the primary focus of the FDA’s public health interventions? what the risks of eating these food items are. Which is not a HACCP principle?.
What is the recommended response if ice Cannot be made during a water service interruption?
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. What is the first step of creating a crisis management plan?.
How do you respond to an outbreak of foodborne illness?
What to Do During a Foodborne Illness Outbreak Discontinue operations. Do not discard any food. Notify the local regulatory authority. Comply with investigations. When approval is granted, resume operations.
What four procedures should you follow if you suspect an outbreak of foodborne illness?
To keep protect against foodborne illness, people should, follow these four simple steps: clean, separate, cook, and chill.
Which procedure would help protect food from contamination by employees and customers?
Keep it clean: Wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this: Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets.
How do you clean a restaurant hood vent?
When commercial vent hood cleaning, most hood filters can be easily and quickly cleaned by hand with hot soapy water or placed in a high-temp commercial dishwasher. They may also be submerged overnight in a soak tank.
Why is it necessary to clean vent hood filters on a regular basis food handlers?
As they work to remove grease vapors from the air, they get clogged with grease, and if they aren’t cleaned on a regular basis, they can cause grease fires, that’s why it’s important to know when to clean your hood filters and when to replace them.
What are the six steps in implementing active managerial control?
Terms in this set (8) identify risk and hazards,identify hazards that can be controlled. Monitor, monitor where food safety should be put into action the most. corrective action, take the approbate steps to make sure procedures are don’t correct and if not correct it.
What must be done in a HACCP system of a critical limit is not met?
If monitoring shows that a critical limit has not been met, some type of corrective action must be taken. The corrective action must ensure that the critical control point is brought back into control and that unsafe product does not get shipped. It also must be based on normal working conditions and be documented.
How many principles are there in HACCP?
Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
What are the steps that must be taken when implementing active managerial control?
The three steps of Active Managerial Control Step 1: Create food safety policies. Step 2: Help employees understand food safety policies. Step 3: Follow up on food safety policies.
What did Maria do wrong?
Here is what Maria did wrong: – She started by identifying CCP’s. – She determined that the critical limit for grilled hamburgers was cooking them to 150F for 15 sec. – She determined that critical limits would be monitored by checking for doneness using feel and color.
What did Lucas do wrong Servsafe?
What did Lucas do wrong? He left cooked burgers sitting out at room temp. This is time-temperature abuse.
What are the seven steps to responding to a foodborne illness outbreak?
Steps in a Foodborne Outbreak Investigation Step 1: Detect a Possible Outbreak. Step 2: Define and Find Cases. Step 3: Generate Hypotheses about Likely Sources. Step 4: Test Hypotheses. Step 5: Solve Point of Contamination and Source of the Food. Step 6: Control an Outbreak. Step 7: Decide an Outbreak is Over.
How do you handle an outbreak?
What are outbreak control measures? Cleaning and disinfecting food facilities. Temporarily closing a restaurant or processing plant. Recalling food items. Telling the public how to make the food safe (such as cooking to a certain temperature) or to avoid it completely.
How can food outbreaks be prevented?
Follow these 5 principles to help prevent foodborne illness: Wash Your Hands. Properly Handle Raw Animal Products. Use Clean and Sanitized Utensils, Equipment, and Surfaces. Use Food Before It Expires. Keep Animals Away from Food and Food Preparation Areas.
How quickly can bacterial contamination occur?
When you leave foods that are prone to contamination in the danger zone temperature range (40–140°F or 4–60°C), the number of bacteria on them can double in as little as 20 minutes. After 2 hours, the food is likely unsafe to eat.
What are the 4 steps a health care provider should use when evaluating someone for foodborne illness?
Treating Foodborne Illness Clinical signs and symptoms; Organism detected in clinical specimens; Antimicrobial susceptibility tests; and. Appropriateness of treating with an antibiotic (some enteric bacterial infections are best not treated).
How do you determine if an outbreak has occurred?
To determine if there is an outbreak, the current number of new cases (incidence) can be compared with past levels of the same disease over a similar time period (base line level). If the number is unusually large or unexpected for the given place and time, an outbreak may be occurring.
