Food Safety Manager - How Food
Becomes Unsafe
Active Managerial Control System - ANS System to create food safety procedures and
implement them.
3 Step Policy for AMCS - ANS Create Policy, Train, Follow Up
Policy - ANS Set of procedures that tells staff how to control food safety hazards in your
establishment
Standard Operating Procedures - ANS Another term for policy
5 Most Common Food Safety Risk Factors - ANS Unsafe Holding Temperatures; Inadequate
cooking; Contaminated equipment; Food from an unsafe or unapproved supplier; Poor personal
hygiene
SOP - ANS What should you create for each risk?
True - ANS True or False: Policies probably won't be perfect the first time.
What, Why, How (Where, When), What if - ANS 6 parts to create a policy
Yes - ANS Can small restaurants that maintain a long-term small staff can have verbal SOP
Standard Operating Procedures - ANS SOP
On-The-Job; Training Meetings; Online Training - ANS 3 Kinds of Training
Casual Training - ANS Taking situations at work and using them as training moments.
Positive Reinforcement - ANS The desire to be rewarded for good behavior.
Consequences - ANS Explanation of what can happen to a customer or team member with
unsafe food handling.
Follow Up - ANS Observing food workers to assess whether they are following SOP.
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