Starbucks Food Safety Management Training
questions with verified solution
1. Steps of Active
1. Create Policy
Managerial Control
2. Train
3. Follow Up
2. Policy *set of procedures* that tells statt 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)
3. On-the-Job Training *verbally teaching* the principle,
*demonstrating* it, and then *asking the employee* to
demon- strate it; works best when training
*one-on-one/small groups*
4. Training Meetings teaching suited for *larger groups* of people;
*emphasizes im-
portance* of the info is since it's taught in a *formal
setting*
5. Online Training *interactive, computer-delivered programs* that allows
learners
to access training any time and any place
6. Casual Training *unplanned training opportunities* that arise when
certain situ-
ations occur at work
7. Follow Up *observing* food workers to assess whether they are
following Standard Operating Procedure
8. Direct Monitoring *personally observing* what food workers do; gives a
more accu-
,Starbucks Food Safety Management Training
questions with verified solution
rate account
9. Indirect Monitoring asking *employees to report their own actions*; involves
your food
workers more in the monitoring process
10. Types of Inspections - regulatory agencies (e.g. health department)
- self-inspections
, Starbucks Food Safety Management Training
questions with verified solution
11. HACCP *Hazard Analysis and Critical Control Points*
12. The 7 Principles of HACCP 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
13. Hazard Analysis identifying potential *food hazards associated with foods,
people,
equipment, and methods*; determine the likelihood and
severity of each hazard
14. Critical Control Points identifying steps *where hazards can be prevented,
eliminated, or
reduced* to acceptable levels
15. Critical Limit *measurable or observable* parameter that must be
achieved in order to control a hazard
16. Physical Hazard any *item in food* that can choke, gag, cut, or otherwise
injure a
customer
17. Chemical Hazards any *toxic or corrosive chemical* that can cause illness
or injury when eaten
18. Before using any 19. *Chemicals* should be stored in a
*chemi- cal*, make sure cool, dry location
there is not any in the
area where you will be
using it.
questions with verified solution
1. Steps of Active
1. Create Policy
Managerial Control
2. Train
3. Follow Up
2. Policy *set of procedures* that tells statt 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)
3. On-the-Job Training *verbally teaching* the principle,
*demonstrating* it, and then *asking the employee* to
demon- strate it; works best when training
*one-on-one/small groups*
4. Training Meetings teaching suited for *larger groups* of people;
*emphasizes im-
portance* of the info is since it's taught in a *formal
setting*
5. Online Training *interactive, computer-delivered programs* that allows
learners
to access training any time and any place
6. Casual Training *unplanned training opportunities* that arise when
certain situ-
ations occur at work
7. Follow Up *observing* food workers to assess whether they are
following Standard Operating Procedure
8. Direct Monitoring *personally observing* what food workers do; gives a
more accu-
,Starbucks Food Safety Management Training
questions with verified solution
rate account
9. Indirect Monitoring asking *employees to report their own actions*; involves
your food
workers more in the monitoring process
10. Types of Inspections - regulatory agencies (e.g. health department)
- self-inspections
, Starbucks Food Safety Management Training
questions with verified solution
11. HACCP *Hazard Analysis and Critical Control Points*
12. The 7 Principles of HACCP 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
13. Hazard Analysis identifying potential *food hazards associated with foods,
people,
equipment, and methods*; determine the likelihood and
severity of each hazard
14. Critical Control Points identifying steps *where hazards can be prevented,
eliminated, or
reduced* to acceptable levels
15. Critical Limit *measurable or observable* parameter that must be
achieved in order to control a hazard
16. Physical Hazard any *item in food* that can choke, gag, cut, or otherwise
injure a
customer
17. Chemical Hazards any *toxic or corrosive chemical* that can cause illness
or injury when eaten
18. Before using any 19. *Chemicals* should be stored in a
*chemi- cal*, make sure cool, dry location
there is not any in the
area where you will be
using it.
