Starbucks Food Safety Management
Training
Define flow of food? - ANS The path that food follows from production to service
The Active Managerial Control section teaches what (3) steps? - ANS 1. How to CREATE food
safety POLICIES
2. How to TRAIN your staff on these policies
3. FOLLOW UP to make sure that your policies and training is effective
Active Managerial Control Definition? - ANS A system to create food safety procedures and
implements them
Another term for 'Policy' is..? - ANS 'Standard Operating Procedures' or 'SOPs'
What are the five most common food safety risk factors in the US? - ANS 1. Unsafe holding
temps
2. Inadequate cooking
3. Contaminated equipment
4. Food from unsafe or an unapproved supplier
5. Poor personal hygiene
What two things should you keep in mind while creating policy? - ANS 1. You don't need to
create them all at once. Identify the more hazardous risk and create as as needed
2. Policies won't be perfect the first time. Update as needed
What is the format that you should use when creating policy? - ANS What, Why, How, and
What If(how to handle if something goes wrong). Written policy is better.
How can you effectively ensure everyone is receiving training and is keeping up to date with
policy? - ANS Keep an ongoing training program where training is consistent and updated.
Keep record of training and who has received it.
What is the most common and effective training method? - ANS On the job training
What type of training should you use to train large groups? - ANS Training meetings. Finding
effective ways to engage a group helps and training meetings can also be quick meetings to
review info before/after shifts
,What's a common, efficient, cheap way of training? - ANS Online
What kind of training is used during quick and opportune moments on the job? - ANS Casual
training
What are different kinds of positive reinforcement that can be used? Why is positive
reinforcement important? - ANS - Kind words
- Public recognition
- Implementation of special bonuses, incentives, employee of the month, etc.
- Promotions for exceptional performers
*It's important because it can be used as motivation and incentive to perform better
What's a less effective but still important way to encourage proper behavior? - ANS
Consequences. Use them as teaching opportunities.
What step is essential for effective food and safety control and how can we implement this step?
- ANS Follow Up. Can follow up through observation and inspections.
Direct vs. Indirect monitoring - ANS Direct monitoring is observing behaviors and coaching in
the moment
Indirect monitoring more involves your employees self monitoring and reporting with reports and
logs
What's a great way of indirect monitoring? - ANS Logs. Promotes organization, progress and
ownership
What are two types of inspections? - ANS Planned: Doing them yourself
Unplanned: By yourself or officials. Take official inspections seriously and use them to measure
the effectiveness of Active Management Control
How should you handle Employee-Reported Violations? - ANS Take them seriously and
encourage them. Allow anonymous reporting and be sure to thoroughly investigate claims
before taking actions
At the end of following the Active Managerial Control steps, what should you do? - ANS
Evaluate effectiveness and make the necessary improvements
What does HACCP stand for? - ANS Hazard Analysis Critical Control Points (HACCP)
In conjunction with the Managerial Control Steps, HACCP plan is used for...? - ANS Identifying
and prevent hazards before they occur or catch and correct them when they do
Hazard Analysis is used for: - ANS Identifying potential food hazards
,Critical Control Points is used for: - ANS Identify steps where hazards can be prevented,
eliminated, or reduced to acceptable levels
What's the difference between Active Managerial Control and HACCP? - ANS Though similar,
Active Managerial Control deals more with general policies and procedures that affect food
safety throughout a facility.
While HACCP, is focused on very specific step in the the food prep or handling processes
Other benefits of using Active Managerial Control and HACCP outside of food safety, include: -
ANS Improved
-Product Inventory Management
-Product loss reduction
-Product quality
-Profits
What are the 7 principles of HACCP? - ANS 1. Perform a hazard analysis: consider potential
hazards
2. Determine Critical Control Points (CCPs): A step in a procedure that can help prevent,
eliminate or reduce said hazard
3. Set Critical Limits: Set a measurable parameter that must be achieved to control a hazard
4. Establish a monitoring system: Who, What, How
5. Establish Corrective actions: If critical limits are not met, what actions must we perform to
correct it
6. Verification Procedures: Verify that HACCP system is functioning according to plan
7. Establish record keeping procedures: Including HACCP Plan, analysis summary,
documentation
In the 'How Foods Become Unsafe' section you will learn about: - ANS Physical, Chemical and
Biological hazards and how to prevent them. As well as allergic reactions to food
Majority of foodborne illnesses are caused by? - ANS Biological Hazards: They can cause
spoilage, disease and compromise quality
The CDC estimates how many cases of foodborne illnesses yearly in the US and the world? -
ANS 48 millions in the US and 600 million globally.
Each year 1 out of 6 Americans get sick from foodborne illness. 3000 died (elderly, children)
Define a food hazard and name the three things that can make them a hazard. - ANS A food
hazard is any item or substance that can make food dangerous.
such as: Physical, chemical or biological hazards
What is considered a physical hazard? - ANS Any item that can choke, gag, cut, or otherwise
injure a customer. Usually getting into food accidentally.
, EX: Equipment pieces, plastic packaging, hair/ nails from food workers, bones, seeds, fruit pits
What is considered a chemical hazard? - ANS When chemicals come in contact with food, food
prep areas or tools used for food
What's a Biological Hazard? - ANS Organisms (microorganisms, pathogens or germs) that can
make people ill when ingested. Most common reason behind foodborne illness.
What is a Safety Data Sheet (SDS) ? - ANS Contains important information about using
chemicals safely and what chemicals we have: safe use, handling procedures (PPE), storage
requirements and any physical, health or reactivity hazards. We can get s copy of this sheet on
the partner hub
What factors affect illnesses? - ANS -Amount of pathogen ingested
-Strength of immune systems (Highly susceptible populations include children, elderly or
immunocompromised)
What is the fecal-oral route? - ANS When pathogens form an infected person's feces ends up
being ingested by another person. This commonly happens if hand hygiene isn't followed after
using the restroom. Double hand washing.
What is gastroenteritis? - ANS Inflammation and intestines of 'stomach-flu'. One of the most
common foodborne illnesses. Usually lasts 1-2 days and has symptoms of nausea, vomiting,
diarrhea, cramps, headache and fever. Dehydration is common.
*Food workers with this must stay home for at least 24 hours
What are bacteria? - ANS Single celled organisms that live around us at all times. Bacteria that
live in and on the body outnumber the number of human cells 10-1.
-A small percentage of bacteria are considered pathogens
-Bacteria is unable to move on their own but if can flourish if it comes in contact with food that
supplies nutrients, moisture and a comfortable temp
At what temp must you keep hot foods at? - ANS Over 138 degrees Fahrenheit or 57 degrees
Celsius. Must keep hot holding equipment on.
What are the three types of biological hazards? - ANS Bacteria
Viruses
Parasites
What are Viruses? - ANS What causes majority of foodborne illnesses than all other food
hazards combined. Microscopic.
-Multiply by invaded living cells
-Eating as few as 10 viral particles are enough to cause illness
-Common cleaners and hand sanitizers are not enough to kill them
Training
Define flow of food? - ANS The path that food follows from production to service
The Active Managerial Control section teaches what (3) steps? - ANS 1. How to CREATE food
safety POLICIES
2. How to TRAIN your staff on these policies
3. FOLLOW UP to make sure that your policies and training is effective
Active Managerial Control Definition? - ANS A system to create food safety procedures and
implements them
Another term for 'Policy' is..? - ANS 'Standard Operating Procedures' or 'SOPs'
What are the five most common food safety risk factors in the US? - ANS 1. Unsafe holding
temps
2. Inadequate cooking
3. Contaminated equipment
4. Food from unsafe or an unapproved supplier
5. Poor personal hygiene
What two things should you keep in mind while creating policy? - ANS 1. You don't need to
create them all at once. Identify the more hazardous risk and create as as needed
2. Policies won't be perfect the first time. Update as needed
What is the format that you should use when creating policy? - ANS What, Why, How, and
What If(how to handle if something goes wrong). Written policy is better.
How can you effectively ensure everyone is receiving training and is keeping up to date with
policy? - ANS Keep an ongoing training program where training is consistent and updated.
Keep record of training and who has received it.
What is the most common and effective training method? - ANS On the job training
What type of training should you use to train large groups? - ANS Training meetings. Finding
effective ways to engage a group helps and training meetings can also be quick meetings to
review info before/after shifts
,What's a common, efficient, cheap way of training? - ANS Online
What kind of training is used during quick and opportune moments on the job? - ANS Casual
training
What are different kinds of positive reinforcement that can be used? Why is positive
reinforcement important? - ANS - Kind words
- Public recognition
- Implementation of special bonuses, incentives, employee of the month, etc.
- Promotions for exceptional performers
*It's important because it can be used as motivation and incentive to perform better
What's a less effective but still important way to encourage proper behavior? - ANS
Consequences. Use them as teaching opportunities.
What step is essential for effective food and safety control and how can we implement this step?
- ANS Follow Up. Can follow up through observation and inspections.
Direct vs. Indirect monitoring - ANS Direct monitoring is observing behaviors and coaching in
the moment
Indirect monitoring more involves your employees self monitoring and reporting with reports and
logs
What's a great way of indirect monitoring? - ANS Logs. Promotes organization, progress and
ownership
What are two types of inspections? - ANS Planned: Doing them yourself
Unplanned: By yourself or officials. Take official inspections seriously and use them to measure
the effectiveness of Active Management Control
How should you handle Employee-Reported Violations? - ANS Take them seriously and
encourage them. Allow anonymous reporting and be sure to thoroughly investigate claims
before taking actions
At the end of following the Active Managerial Control steps, what should you do? - ANS
Evaluate effectiveness and make the necessary improvements
What does HACCP stand for? - ANS Hazard Analysis Critical Control Points (HACCP)
In conjunction with the Managerial Control Steps, HACCP plan is used for...? - ANS Identifying
and prevent hazards before they occur or catch and correct them when they do
Hazard Analysis is used for: - ANS Identifying potential food hazards
,Critical Control Points is used for: - ANS Identify steps where hazards can be prevented,
eliminated, or reduced to acceptable levels
What's the difference between Active Managerial Control and HACCP? - ANS Though similar,
Active Managerial Control deals more with general policies and procedures that affect food
safety throughout a facility.
While HACCP, is focused on very specific step in the the food prep or handling processes
Other benefits of using Active Managerial Control and HACCP outside of food safety, include: -
ANS Improved
-Product Inventory Management
-Product loss reduction
-Product quality
-Profits
What are the 7 principles of HACCP? - ANS 1. Perform a hazard analysis: consider potential
hazards
2. Determine Critical Control Points (CCPs): A step in a procedure that can help prevent,
eliminate or reduce said hazard
3. Set Critical Limits: Set a measurable parameter that must be achieved to control a hazard
4. Establish a monitoring system: Who, What, How
5. Establish Corrective actions: If critical limits are not met, what actions must we perform to
correct it
6. Verification Procedures: Verify that HACCP system is functioning according to plan
7. Establish record keeping procedures: Including HACCP Plan, analysis summary,
documentation
In the 'How Foods Become Unsafe' section you will learn about: - ANS Physical, Chemical and
Biological hazards and how to prevent them. As well as allergic reactions to food
Majority of foodborne illnesses are caused by? - ANS Biological Hazards: They can cause
spoilage, disease and compromise quality
The CDC estimates how many cases of foodborne illnesses yearly in the US and the world? -
ANS 48 millions in the US and 600 million globally.
Each year 1 out of 6 Americans get sick from foodborne illness. 3000 died (elderly, children)
Define a food hazard and name the three things that can make them a hazard. - ANS A food
hazard is any item or substance that can make food dangerous.
such as: Physical, chemical or biological hazards
What is considered a physical hazard? - ANS Any item that can choke, gag, cut, or otherwise
injure a customer. Usually getting into food accidentally.
, EX: Equipment pieces, plastic packaging, hair/ nails from food workers, bones, seeds, fruit pits
What is considered a chemical hazard? - ANS When chemicals come in contact with food, food
prep areas or tools used for food
What's a Biological Hazard? - ANS Organisms (microorganisms, pathogens or germs) that can
make people ill when ingested. Most common reason behind foodborne illness.
What is a Safety Data Sheet (SDS) ? - ANS Contains important information about using
chemicals safely and what chemicals we have: safe use, handling procedures (PPE), storage
requirements and any physical, health or reactivity hazards. We can get s copy of this sheet on
the partner hub
What factors affect illnesses? - ANS -Amount of pathogen ingested
-Strength of immune systems (Highly susceptible populations include children, elderly or
immunocompromised)
What is the fecal-oral route? - ANS When pathogens form an infected person's feces ends up
being ingested by another person. This commonly happens if hand hygiene isn't followed after
using the restroom. Double hand washing.
What is gastroenteritis? - ANS Inflammation and intestines of 'stomach-flu'. One of the most
common foodborne illnesses. Usually lasts 1-2 days and has symptoms of nausea, vomiting,
diarrhea, cramps, headache and fever. Dehydration is common.
*Food workers with this must stay home for at least 24 hours
What are bacteria? - ANS Single celled organisms that live around us at all times. Bacteria that
live in and on the body outnumber the number of human cells 10-1.
-A small percentage of bacteria are considered pathogens
-Bacteria is unable to move on their own but if can flourish if it comes in contact with food that
supplies nutrients, moisture and a comfortable temp
At what temp must you keep hot foods at? - ANS Over 138 degrees Fahrenheit or 57 degrees
Celsius. Must keep hot holding equipment on.
What are the three types of biological hazards? - ANS Bacteria
Viruses
Parasites
What are Viruses? - ANS What causes majority of foodborne illnesses than all other food
hazards combined. Microscopic.
-Multiply by invaded living cells
-Eating as few as 10 viral particles are enough to cause illness
-Common cleaners and hand sanitizers are not enough to kill them
