Starbucks Food Safety Management Training
In food safety management, Active Managerial Control (AMC) is a proactive approach used to prevent foodborne illness by identifying and controlling risks. There are three key steps involved: Create Policy, Train, and Follow Up.
Steps of Active Managerial Control
1. Create Policy
2. Train
3. Follow Up
Key Terms
Steps of Active Managerial Control
1. Create Policy
2. Train
3. Follow Up
Policy
set of procedures that tells staff how to control food safety hazards in your establishment, clearly explains what actions...
On-the-Job Training
verbally teaching the principle,
demonstrating it, and then asking the employee to demonstrat...
Training Meetings
teaching suited for larger groups of people; emphasizes importance of the info is since it's taught in a ...
Online Training
interactive, computer-delivered programs that allows learners to access training any time and any place
Casual Training
unplanned training opportunities that arise when certain situations occur at work
Related Flashcard Decks
Study Tips
- Press F to enter focus mode for distraction-free studying
- Review cards regularly to improve retention
- Try to recall the answer before flipping the card
- Share this deck with friends to study together
| Term | Definition |
|---|---|
Steps of Active Managerial Control | 1. Create Policy |
Policy | 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 | verbally teaching the principle, |
Training Meetings | teaching suited for larger groups of people; emphasizes importance of the info is since it's taught in a formal setting |
Online Training | interactive, computer-delivered programs that allows learners to access training any time and any place |
Casual Training | unplanned training opportunities that arise when certain situations occur at work |
Follow Up | observing food workers to assess whether they are following Standard Operating Procedure |
Direct Monitoring | personally observing what food workers do; gives a more accurate account |
Indirect Monitoring | asking employees to report their own actions; involves your food workers more in the monitoring process |
Types of Inspections | - regulatory agencies (e.g. health department) |
HACCP | Hazard Analysis and Critical Control Points |
The 7 Principles of HACCP | 1. Perform Hazard Analysis |
Hazard Analysis | identifying potential food hazards associated with foods, people, equipment, and methods; determine the likelihood and severity of each hazard |
Critical Control Points | identifying steps where hazards can be prevented, eliminated, or reduced to acceptable levels |
Critical Limit | measurable or observable parameter that must be achieved in order to control a hazard |
Physical Hazard | any item in food that can choke, gag, cut, or otherwise injure a customer |
Chemical Hazards | 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. | food |
Chemicals should be stored in a cool, dry location away from areas where ___ is stored. | food |
Biological Hazards | microorganisms that make people sick when eaten; pathogens such as illness-causing bacteria, viruses, and parasites |
Factors That Affect Illness After Exposure to Pathogens | - amount of pathogens |
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. | fecal-oral route |
Gastroenteritis | 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 ___. | 24 hours |
Bacteria | single-celled microorganisms that can be essential, cause no harm, or cause disease to humans; able to multiply in food given the right circumstances |
Virus | microscopic structures that replicate by invading the cells of other organisms; leading cause of foodborne illness |
Foodborne viruses are tough to kill because they can survive common cleaners, hand sanitizers, and even the cooking and freezing of food. The spread of viruses can be prevented with vaccinations and good ___. | personal hygiene |
Parasite | non-bacterial/non-viral organisms that live inside a host organism and cause harm to the host |
Viruses and parasites cannot grow in food, but can transported by ___. | contaminated food and water |
Practices to Prevent Biological Hazards | - purchasing food from approved suppliers |
Food Allergy | negative reaction of a person's immune system to certain foods |
Major Food Allergens | - milk |
Celiac Disease | negative reaction of a person's immune system to gluten (protein found in grains); not exactly a food allergy |
Packaged food must be clearly labeled with any ___ in the food. This rule does not apply to foods that are given in response to a customer's order. | allergens |
Common Symptoms of Allergic Reactions | - tingling mouth, face, or tongue |
If an allergic reaction happens at your workplace (whether mild or not), don't hesitate to ___. | call 911 |
Pathogens with Reportable Symptoms | - Norovirus |
Norovirus, Shigella, E. coli, and nontyphoidal Salmonella can be ___, meaning that food workers can carry them without experiencing any symptoms. | asymptomatic |
Food workers showing symptoms of ____ must be excluded from work until they bring a doctor's note or experience no symptoms for 24 hours. | vomiting/diarrhea |
Food workers showing symptoms of ____ must be excluded from work until they experience no symptoms for more 7 days and a doctor's note indicating they do not have Hepatitis A. They also must have approval from regulatory authority to work. | jaundance |
Food workers showing symptoms of ____ must be excluded from work if the establishment primarily serves a susceptible population or restricted if they serve the general public. | sore throat with fever |
A food worker with an ____ must be restricted unless it can be properly bandaged with a double barrier if on the hand, an impermeable cover if on the arm, or dry, tight-fitting bandage if anywhere else on the body. | wound/lesion |
Examples of Good Personal Hygiene | - washing hands with soap and hot water for 15 seconds |
Time and Temperature Control for Safety (TCS) Foods | - meat products |
FAT TOM | acronym that refers to the six factors that affect bacterial growth: food, acidity, time, temperature, oxygen, moisture |
Although some foods encourage pathogen growth more than others, the best way to limit bacteria growth on food is to keep its ___ intact, | natural protection |
Acidity is measured on a pH scale. Bacteria grows best in a ___ pH level, somewhere between 4.6 and 7. | slightly acidic/neutral |
As these two factors are dependent on each other, controlling ___ is the most common way to prevent bacterial growth and food spoilage. | time and temperature |
Temperature Danger Zone | range between 41°F and 135°F where bacteria grows best |
Cold Holding | keeping TCS foods below the temperature danger zone |
Hot Holding | keeping TCS foods above the temperature danger zone |
TCS foods must be discarded if it stays in the temperature danger zone for more than ___. | 4 hours |
Under certain conditions, TCS foods can be kept in the colder portion of the danger zone (below 70°F) for up to ___. | 6 hours |
Because many bacteria require oxygen to grow, ___ can slow the growth of bacteria that require oxygen. | reduced oxygen packaging methods (ROP) |
Manipulating the moisture is a common way to slow the growth of bacteria in food. It preserves the food by lowering its ___, which is how much of the water in the food that can actually be used by the bacteria. | water activity |
Ways to Thaw Food | - in refrigerator (1 day per 5 lbs of food) |
Poultry, stuffing made with TCS ingredients, stuffed meat or pastas, and dishes with previously cooked foods must be cooked to ___ for at least 15 seconds. | 165°F |
Meats other than poultry that have been ground, injected with flavorings, or mechanically tenderized, and eggs that will be hot-held must be cooked to ___ for at least 15 seconds. | 155°F |
Whole meats other than poultry and eggs that will be served immediately must be cooked to ___ for at least 15 seconds; | 145°F |
Food that will be hot-held but doesn't fit into any of the other cooking categories (i.e. fruits, vegetables, and ready to eat foods) must be cooked to ___. | 135°F |
foot candle | illumination of a 1-foot radius sphere if a standard candle were positioned in the cetner |
There should be at least ___ of light present in food prep areas. | 50 foot candles (540 lux) |
There should be at least ___ of light present in walk-in refrigerators and dry food storage areas. | 10 foot candles (108 lux) |
There should be at least ___ of light present in other areas, like displays and buffet areas. | 20 foot candles (215 lux) |