Food Manager Exam (State Food Training Certification) Completed 2023.

Food Manager Exam (State Food Training Certification) Completed 2023. Active Managerial Control It is a system to create and implement food safety procedures Active Managerial Control is a 3-step process (Name each) 1. Create Policy 2. Train 3. Follow up Describe 'create policy' from the active managerial process Create policy means: -Identify food safety risks -For each risk, create a Standard Operating Procedure (SOP) Describe 'train' from the active managerial process Train means: -On the job training, training meetings, or training online -Positive reinforcement and consequences -Stand up training provided by StateFood Safety Describe 'follow up' from the active managerial process Follow up means: -Direct or indirect monitoring (e.g. using logs) -Planned or unplanned inspections Who conducts inspections of your establishment to make sure that all codes and requirements for maintaining food service licenses are being followed? Regulatory agencies like local health departments What steps are necessary to take when a regulatory agency comes to your establishment? 1. Ask for identification and check that the inspector's credentials are legitimate 2. Accompany the inspector -- take notes and make changes at the time or soon afterward 3. Perform self-inspections to prepare for regulatory inspections What is a food hazard? A food hazard is any item or substance that can make food dangerous to eat. Food hazards can be physical, chemical, or biological. What is a physical hazard? A physical hazard are objects that cause cuts, choking, or other injuries when they get into food Give an example of a physical accidental hazards Bits of packaging, strands of hair, etc. Give example of physical natural hazards bones, fruit pits, etc. How do you prevent serious injury from physical hazards? 1. Follow hygiene practices like pulling hair back 2. Follow clean-up procedures, such as thoroughly cleaning up broken glass 3/ Remove natural physical hazards before serving, such as cherry pits What are chemical hazards? Chemical hazards are any toxic or corrosive chemicals that can cause illness or injury when eaten What are some chemicals in our establishment? Cleaning/maintenance supplies and toxic metals How do you prevent chemical hazards during cleaning and maintenance? 1. Never store food and chemicals together 2. Clearly label containers and spray bottles 3. Never mix different chemicals together 4. Use a safety data sheet 5. Wear personal protective equipment 6. Separate chemical use from food Chemicals and pesticides must have a ________________________. manufactures label (e.g. EPA registered label) Give examples of personal protective equipment (PPE) Heavy duty aprons, safety glasses, heavy-duty gloves What do you do to prevent chemical hazards from toxic metals? Use equipment made of, or lined with, a food - safe metal like stainless steel What type of metals CAN NOT be used with acidic foods? Do not use copper, copper alloys, or galvanized metals with acidic foods What metals do we exercise caution with? Lead and Mercury What is the only metal we are allowed to use as a cooking surface? Cast iron How do we prevent foods with chemical hazards before it reaches our establishment? To prevent chemical hazards due to source contamination and natural toxins, purchase food from approved suppliers and prepare foods correctly What are some examples of chemicals that contaminate our foods before it reaches our establishment? Incorrectly used preservatives or additives and environmental contaminants What are some chemicals found naturally? Example of that are some species of mushroom, some fruit seeds, leaves and vines of tomato and potato plants, kidney beans, mycotoxins from mold What are biological hazards? Biological hazards are tiny organisms that can make people sick when eaten and include illness causing bacteria, viruses, and parasites Microorganisms that cause disease are called ____________. pathogens, otherwise known as germs What are pathogens? Pathogens are microorganisms that enter the body and cause disease. What is the most common cause of food borne illness? Pathogens Can pathogens be seen with the naked eye or smelled? NO. Pathogens can not be seen with the naked eye or smelled. What is the most common way for pathogens to get into food?