86 Chapter 12 Summary

CHAPTER QUIZ

1. According to the FDA Food Code, Active Managerial Control (AMC) is defined as:

a) Reactive measures taken after food safety violations occur

b) The incorporation of specific actions or procedures by

management to attain control over foodborne illness risk factors

c) Annual training requirements for food service workers

d) Government oversight of food establishments

2. How many major food allergens are currently identified by the FDA?

a) 8

b) 9

c) 10

d) 11

3. Which of the following is NOT one of the seven HACCP principles?

a) Conduct a hazard analysis

b) Establish critical limits

c) Implement employee health policies

d) Establish monitoring procedures

4. A Critical Control Point (CCP) is defined as:

a) Any step taken in food preparation

b) A step where control measures must be applied to prevent, eliminate, or reduce food

safety hazards to acceptable levels

c) The final inspection point before serving

d) Temperature monitoring equipment

5. What is the maximum time allowed for cooling cooked foods from 135°F to 41°F according to

FDA guidelines?

a) 4 hours

b) 6 hours

c) 8 hours

d) 12 hours

Short Answer Discussion Questions:

• Explain the difference between compliance and certification in the context of HACCP systems, as outlined in FDA and USDA guidance.
• List and briefly describe three key knowledge areas that a Person-in-Charge (PIC) must demonstrate according to the FDA Food Code.
• Describe the four-step FDA-required process for cleaning and sanitizing utensils and food-contact surfaces.
• Explain why monitoring procedures are essential in HACCP systems, citing at least two specific purposes mentioned in CDC and FDA guidelines.

CLASSROOM EXERCISES AND ACTIVITIES

1. Case Study Analysis: Foodborne Illness Outbreak

Activity: Present students with a simulated outbreak scenario (e.g., norovirus traced to a restaurant). Provide details on failed controls (improper handwashing, temperature abuse, contaminated equipment).

Tasks:

Identify which elements of Active Managerial Control (AMC) failed.

Propose corrective/preventive actions using AMC principles (e.g., SOP revision, staff retraining, monitoring protocols).

Present findings to the class.

Goal: Understand the consequences of lapses in AMC and how proactive management prevents outbreaks.

2. HACCP Plan Development Workshop

Activity: Divide students into teams representing different types of food businesses (deli, sushi bar, bakery).

Tasks:

Map process flow for one menu item (e.g., turkey sandwich).

Conduct a hazard analysis: list potential biological, chemical, and physical hazards at each process step.

Identify Critical Control Points (CCPs) and set critical limits (e.g., cooking temps, storage times).

Draft monitoring and corrective action procedures for each CCP.

Use FDA/USDA guidelines to justify decisions.

Goal: Experience the mechanics and rationale underpinning all seven HACCP principles.

3. Active Managerial Control Simulation: “You Are the Person-in-Charge”

Activity: Roleplay where students assume the role of Person in Charge (PIC) during a health department inspection.

Tasks:

Respond to inspector questions on hygiene, temperature control, cross-contamination, and HACCP knowledge.

Demonstrate how to address a flagged priority violation (e.g., respond to discovery of an ill employee handling food).

Document actions as per regulatory requirements.

Goal: Practice verbal knowledge demonstration and real-time decision-making aligned with the FDA Food Code.

4. SOP (Standard Operating Procedure) Creation Challenge

Activity: Assign student groups the task of drafting or reviewing SOPs for high-risk operations (e.g., cooling hot foods, allergen control, cleaning slicers).

Tasks:

Research FDA/USDA recommendations.

Write a step-by-step SOP including critical limits, monitoring, employee responsibilities, and records.

Present SOP and defend choices with scientific/regulatory evidence.

Goal: Develop technical writing skills and an understanding of operationalizing food safety.

5. Hands-On Monitoring and Critical Limit Exercise

Activity: Use kitchen simulation or classroom temperature probes.

Tasks:

Measure and record actual vs. target food temperatures for hot and cold holding.

Analyze how going above/below critical limits impacts safety.

Practice documenting results and identifying corrective actions.

Goal: Reinforce quantitative monitoring and documentation as core food safety skills.

GLOSSARY

Active Managerial Control (AMC) – A preventive food safety strategy defined by the FDA Food Code as the purposeful incorporation of specific actions or procedures by industry management into business operations to control foodborne illness risk factors. AMC emphasizes proactive measures over reactive responses, requiring continuous monitoring, verification, and corrective actions to mitigate hazards.

Bacterial Pathogens – Microorganisms classified as bacteria that have the capability to cause disease in humans, particularly through the consumption of contaminated food or beverages. Bacterial pathogens contaminate food either during production, processing, handling, or storage. These organisms are a primary cause of foodborne illness, commonly known as food poisoning.

Crisis management – The systematic process by which a food establishment, regulatory agency, or supply chain operation prepares for, responds to, and recovers from events that disrupt normal operations and threaten the safety, quality, or integrity of food products. Such events may include natural disasters, technological failures, intentional adulteration, foodborne illness outbreaks, or other emergencies that could compromise public health or food supply continuity

Food Allergens – A substance in food-typically a protein-that triggers an abnormal immune response in sensitive individuals, resulting in an allergic reaction that can range from mild symptoms (such as hives or gastrointestinal discomfort) to severe, life-threatening anaphylaxis.

Food Safety and Inspection Service (FSIS) – The public health agency within the United States Department of Agriculture (USDA) responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, unadulterated, and correctly labeled and packaged, whether these products are produced domestically or imported.

Food Safety Management System (FSMS) – A structured framework designed to identify, prevent, and mitigate foodborne hazards through systematic risk assessment, control measures, and regulatory compliance. It integrates guidelines from federal agencies such as the FDA Food Code, USDA, and CDC to ensure food safety across production, processing, distribution, and retail.

Hazardous Substance – Any biological, chemical, or physical agent that has the potential to cause harm to human health when present in food, food contact surfaces, or the food environment.

Hazard Analysis and Critical Control Point (HACCP) – A systematic, science-based food safety management system designed to identify, evaluate, and control biological, chemical, and physical hazards throughout the food production process to ensure food safety

Parasites – Organisms (single-celled protozoa or multi-celled worms) that live on or in a host organism. Infection occurs when a person ingests food or water contaminated with the infectious form of the parasite, commonly through undercooked meat, fish, or contaminated produce

Person-in-Charge (PIC) – The designated individual present at a food establishment during all hours of operation who oversees compliance with food safety protocols and ensures active managerial control.

Potable Water – Potable water, also referred to as drinking water, is water that is safe and suitable for human consumption, food preparation, and culinary purposes. The term excludes water types not intended for human use, such as boiler water, mop water, rainwater, wastewater, and nondrinking water.

Prerequisite programs (PRPs) – Foundational procedures, practices, and conditions that must be established and maintained in food production and processing environments to ensure basic food safety and create the necessary conditions for the successful implementation of a Hazard Analysis and Critical Control Points (HACCP) system. PRPs are support programs and not part of the HACCP plan itself.

Sewage Backup – Sewage is liquid waste containing animal or vegetable matter in suspension or solution and may also include liquids containing chemicals in solution. A sewage backup is defined as the overflow or return flow of sewage from equipment or plumbing facilities within a foodservice establishment or food operation.

Toxins – Poisonous substances produced by certain microorganisms (such as bacteria and molds), plants, or animals. In food safety, toxins of concern are most often those produced by bacteria (e.g., Staphylococcus aureus, Clostridium botulinum) or found naturally in some seafood, mushrooms, and plants. Toxins can cause illness (intoxication) even if the microorganism that produced them is no longer present or alive in the food. Some toxins are resistant to heat and may not be destroyed by cooking.

Viruses – Microscopic infectious agents that require a living host (human or animal) to multiply. Unlike bacteria, viruses cannot grow or reproduce in food, but food can serve as a vehicle for their transmission. Common foodborne viruses include Norovirus and Hepatitis A virus. Infection occurs when a person consumes food or water contaminated with the virus, often due to poor personal hygiene or contaminated water sources.

References:

CDC Food Safety. May 2, 2024). CDC Role in Food Safety. https://www.cdc.gov/food-safety/about/what-cdc-is-doing.html

CDC. (n. d.) Managing Food Allergies in Schools. https://www.cdc.gov/school-health-conditions/media/pdfs/20_316712-D_FA_nutrition_508tagged.pdf

FDA. (2022). Food Code. https://www.fda.gov/food/retail-food-protection/fda-food-code

FDA. (2022). Chapter 7: Poisonous or Toxic Materials. https://www.c-uphd.org/documents/eh/2022-FDA-Food-Code-Chapter-7-Poisonous-or-Toxic-Materials.pdf

FDA. (2024). Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry. https://www.fda.gov/media/99581/download

Food and Drug Administration. (n. d.). Produce Safety Rule Draft Guidance. https://www.fda.gov/media/117425/download

Food Safety and Inspection Service. (n. d.) Emergency Management. https://www.fsis.usda.gov/food-safety/food-defense-and-emergency-response/emergency-response

FSMS Safety Culture. (May 3, 2024). What is a Food Safety Management System and Its Importance. https://safetyculture.com/topics/fsms-food-safety-management-system/

U.S. Food and Drug Administration. (March, 2024). Guidance for Industry: Juice Hazard Analysis Critical Control Point Hazards and Controls Guidance, First Edition. https://www.fda.gov/regulatory-information/search-fda-guidance-documents/guidance-industry-juice-hazard-analysis-critical-control-point-hazards-and-controls-guidance-first

U.S. Food & Drug Administration. (March, 5, 2024). Safe Food Handling. https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling

United States Department of Agriculture (USDA). (n. d.) Guidebook for the Preparation of HACCP Plans. https://www.fsis.usda.gov/sites/default/files/media_file/2021-01/Guidebook-for-the-Preparation-of-HACCP-Plans.pdf

World Health Organization. (October 4, 2024). Food Safety. https://www.who.int/news-room/fact-sheets/detail/food-safety