Starbucks Food Safety Management Training UPDATED Exam Questions and CORRECT Answers
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Course
Starbucks Food Safety Management
Institution
Starbucks Food Safety Management
Starbucks Food Safety Management
Training UPDATED Exam Questions and
CORRECT Answers
Steps of Active Managerial Control - CORRECT ANSWER- 1. Create Policy
2. Train
3. Follow Up
Policy - CORRECT ANSWER- *set of procedures* that tells staff how to control food
safety hazards in your establi...
Starbucks Food Safety Management
Training UPDATED Exam Questions and
CORRECT Answers
Steps of Active Managerial Control - CORRECT ANSWER- 1. Create Policy
2. Train
3. Follow Up
Policy - CORRECT ANSWER- *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 - CORRECT ANSWER- *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 - CORRECT ANSWER- teaching suited for *larger groups* of
people; *emphasizes importance* of the info is since it's taught in a *formal setting*
Online Training - CORRECT ANSWER- *interactive, computer-delivered programs*
that allows learners to access training any time and any place
Casual Training - CORRECT ANSWER- *unplanned training opportunities* that arise
when certain situations occur at work
Follow Up - CORRECT ANSWER- *observing* food workers to assess whether they
are following Standard Operating Procedure
Direct Monitoring - CORRECT ANSWER- *personally observing* what food workers
do; gives a more accurate account
Indirect Monitoring - CORRECT ANSWER- asking *employees to report their own
actions*; involves your food workers more in the monitoring process
, Types of Inspections - CORRECT ANSWER- - regulatory agencies (e.g. health
department)
- self-inspections
HACCP - CORRECT ANSWER- *Hazard Analysis and Critical Control Points*
The 7 Principles of HACCP - CORRECT ANSWER- 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 - CORRECT ANSWER- identifying potential *food hazards associated
with foods, people, equipment, and methods*; determine the likelihood and severity of
each hazard
Critical Control Points - CORRECT ANSWER- identifying steps *where hazards can
be prevented, eliminated, or reduced* to acceptable levels
Critical Limit - CORRECT ANSWER- *measurable or observable* parameter that
must be achieved in order to control a hazard
Physical Hazard - CORRECT ANSWER- any *item in food* that can choke, gag, cut,
or otherwise injure a customer
Chemical Hazards - CORRECT ANSWER- 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. - CORRECT ANSWER- food
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