Starbucks Food Safety Management
Training UPDATED Exam Questions and
CORRECT Answers
Steps of Active Managerial Control - CORRECT ANSWER- 1. Create Policy
2. Train
3. Follow Up
Policy - CORRECT ANSWER- *set of procedures* that tells staff how to control food safety
hazards in your establishment, clearly *explains what actions must be taken* in order to do
so; sometimes referred to as *Standard Operating Procedures* (SOPs)
On-the-Job Training - CORRECT ANSWER- *verbally teaching* the principle,
*demonstrating* it, and then *asking the employee* to demonstrate it; works best when
training *one-on-one/small groups*
Training Meetings - CORRECT ANSWER- teaching suited for *larger groups* of people;
*emphasizes importance* of the info is since it's taught in a *formal setting*
Online Training - CORRECT ANSWER- *interactive, computer-delivered programs* that
allows learners to access training any time and any place
Casual Training - CORRECT ANSWER- *unplanned training opportunities* that arise when
certain situations occur at work
Follow Up - CORRECT ANSWER- *observing* food workers to assess whether they are
following Standard Operating Procedure
Direct Monitoring - CORRECT ANSWER- *personally observing* what food workers do;
gives a more accurate account
, Indirect Monitoring - CORRECT ANSWER- asking *employees to report their own actions*;
involves your food workers more in the monitoring process
Types of Inspections - CORRECT ANSWER- - regulatory agencies (e.g. health department)
- self-inspections
HACCP - CORRECT ANSWER- *Hazard Analysis and Critical Control Points*
The 7 Principles of HACCP - CORRECT ANSWER- 1. Perform Hazard Analysis
2. Determine Critical Control Points
3. Set Critical Limits
4. Establish Monitoring System
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Recordkeeping Procedures
Hazard Analysis - CORRECT ANSWER- identifying potential *food hazards associated with
foods, people, equipment, and methods*; determine the likelihood and severity of each
hazard
Critical Control Points - CORRECT ANSWER- identifying steps *where hazards can be
prevented, eliminated, or reduced* to acceptable levels
Critical Limit - CORRECT ANSWER- *measurable or observable* parameter that must be
achieved in order to control a hazard
Physical Hazard - CORRECT ANSWER- any *item in food* that can choke, gag, cut, or
otherwise injure a customer
Chemical Hazards - CORRECT ANSWER- any *toxic or corrosive chemical* that can cause
illness or injury when eaten
Training UPDATED Exam Questions and
CORRECT Answers
Steps of Active Managerial Control - CORRECT ANSWER- 1. Create Policy
2. Train
3. Follow Up
Policy - CORRECT ANSWER- *set of procedures* that tells staff how to control food safety
hazards in your establishment, clearly *explains what actions must be taken* in order to do
so; sometimes referred to as *Standard Operating Procedures* (SOPs)
On-the-Job Training - CORRECT ANSWER- *verbally teaching* the principle,
*demonstrating* it, and then *asking the employee* to demonstrate it; works best when
training *one-on-one/small groups*
Training Meetings - CORRECT ANSWER- teaching suited for *larger groups* of people;
*emphasizes importance* of the info is since it's taught in a *formal setting*
Online Training - CORRECT ANSWER- *interactive, computer-delivered programs* that
allows learners to access training any time and any place
Casual Training - CORRECT ANSWER- *unplanned training opportunities* that arise when
certain situations occur at work
Follow Up - CORRECT ANSWER- *observing* food workers to assess whether they are
following Standard Operating Procedure
Direct Monitoring - CORRECT ANSWER- *personally observing* what food workers do;
gives a more accurate account
, Indirect Monitoring - CORRECT ANSWER- asking *employees to report their own actions*;
involves your food workers more in the monitoring process
Types of Inspections - CORRECT ANSWER- - regulatory agencies (e.g. health department)
- self-inspections
HACCP - CORRECT ANSWER- *Hazard Analysis and Critical Control Points*
The 7 Principles of HACCP - CORRECT ANSWER- 1. Perform Hazard Analysis
2. Determine Critical Control Points
3. Set Critical Limits
4. Establish Monitoring System
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Recordkeeping Procedures
Hazard Analysis - CORRECT ANSWER- identifying potential *food hazards associated with
foods, people, equipment, and methods*; determine the likelihood and severity of each
hazard
Critical Control Points - CORRECT ANSWER- identifying steps *where hazards can be
prevented, eliminated, or reduced* to acceptable levels
Critical Limit - CORRECT ANSWER- *measurable or observable* parameter that must be
achieved in order to control a hazard
Physical Hazard - CORRECT ANSWER- any *item in food* that can choke, gag, cut, or
otherwise injure a customer
Chemical Hazards - CORRECT ANSWER- any *toxic or corrosive chemical* that can cause
illness or injury when eaten
