Starbucks Food Safety Management
Training
Steps of Active Managerial Control - ANS 1. Create Policy
2. Train
3. Follow Up
Policy - ANS *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 - ANS *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 - ANS teaching suited for *larger groups* of people; *emphasizes
importance* of the info is since it's taught in a *formal setting*
Online Training - ANS *interactive, computer-delivered programs* that allows learners to
access training any time and any place
Casual Training - ANS *unplanned training opportunities* that arise when certain situations
occur at work
Follow Up - ANS *observing* food workers to assess whether they are following Standard
Operating Procedure
Direct Monitoring - ANS *personally observing* what food workers do; gives a more accurate
account
Indirect Monitoring - ANS asking *employees to report their own actions*; involves your food
workers more in the monitoring process
Types of Inspections - ANS - regulatory agencies (e.g. health department)
- self-inspections
HACCP - ANS *Hazard Analysis and Critical Control Points*
The 7 Principles of HACCP - ANS 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 - ANS identifying potential *food hazards associated with foods, people,
equipment, and methods*; determine the likelihood and severity of each hazard
Critical Control Points - ANS identifying steps *where hazards can be prevented, eliminated, or
reduced* to acceptable levels
Critical Limit - ANS *measurable or observable* parameter that must be achieved in order to
control a hazard
Physical Hazard - ANS any *item in food* that can choke, gag, cut, or otherwise injure a
customer
Chemical Hazards - ANS any *toxic or corrosive chemical* that can cause illness or injury when
eaten
Before using any *chemical*, make sure there is not any ___ in the area where you will be using
it. - ANS food
*Chemicals* should be stored in a cool, dry location away from areas where ___ is stored. -
ANS food
Biological Hazards - ANS microorganisms that *make people sick when eaten*; pathogens
such as illness-causing bacteria, viruses, and parasites
Factors That Affect Illness After Exposure to Pathogens - ANS - amount of pathogens
- strength of immune system
One of the most common paths that pathogens can get into food is through the "___." In order
to prevent this contamination, food workers must wash their hands twice after using the
*bathroom*. - ANS fecal-oral route
Gastroenteritis - ANS *inflammation of the stomach* and intestines; commonly referred to as
"*the stomach flu*"
Food workers suffering from *vomiting or diarrhea* must stay home until the symptoms have
been gone for at least ___. - ANS 24 hours
Training
Steps of Active Managerial Control - ANS 1. Create Policy
2. Train
3. Follow Up
Policy - ANS *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 - ANS *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 - ANS teaching suited for *larger groups* of people; *emphasizes
importance* of the info is since it's taught in a *formal setting*
Online Training - ANS *interactive, computer-delivered programs* that allows learners to
access training any time and any place
Casual Training - ANS *unplanned training opportunities* that arise when certain situations
occur at work
Follow Up - ANS *observing* food workers to assess whether they are following Standard
Operating Procedure
Direct Monitoring - ANS *personally observing* what food workers do; gives a more accurate
account
Indirect Monitoring - ANS asking *employees to report their own actions*; involves your food
workers more in the monitoring process
Types of Inspections - ANS - regulatory agencies (e.g. health department)
- self-inspections
HACCP - ANS *Hazard Analysis and Critical Control Points*
The 7 Principles of HACCP - ANS 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 - ANS identifying potential *food hazards associated with foods, people,
equipment, and methods*; determine the likelihood and severity of each hazard
Critical Control Points - ANS identifying steps *where hazards can be prevented, eliminated, or
reduced* to acceptable levels
Critical Limit - ANS *measurable or observable* parameter that must be achieved in order to
control a hazard
Physical Hazard - ANS any *item in food* that can choke, gag, cut, or otherwise injure a
customer
Chemical Hazards - ANS any *toxic or corrosive chemical* that can cause illness or injury when
eaten
Before using any *chemical*, make sure there is not any ___ in the area where you will be using
it. - ANS food
*Chemicals* should be stored in a cool, dry location away from areas where ___ is stored. -
ANS food
Biological Hazards - ANS microorganisms that *make people sick when eaten*; pathogens
such as illness-causing bacteria, viruses, and parasites
Factors That Affect Illness After Exposure to Pathogens - ANS - amount of pathogens
- strength of immune system
One of the most common paths that pathogens can get into food is through the "___." In order
to prevent this contamination, food workers must wash their hands twice after using the
*bathroom*. - ANS fecal-oral route
Gastroenteritis - ANS *inflammation of the stomach* and intestines; commonly referred to as
"*the stomach flu*"
Food workers suffering from *vomiting or diarrhea* must stay home until the symptoms have
been gone for at least ___. - ANS 24 hours
