Food Safety Management Systems

ServSafe Chapter 8

Active Managerial Control

Controlling the most common risk factors for foodborne Illness


  • Purchasing food from unsafe sources
  • Failing to cook food correctly
  • Holding food at incorrect temperatures
  • Using contaminated equipment
  • Practicing Poor Personal Hygiene

HACCP is

based on identifying biological, chemical, and physical hazards at specific points within a product's flow through an operation

HACCP (Hazard Analysis Critical Control Points)

  • 7 Principles
  1. Conduct a hazard analysis
  2. Determine critical control points
  3. Establish critical limits
  4. Establish monitoring procedures
  5. Identify corrective actions
  6. Verify that the system works
  7. Establish procedures for record, keeping and documentation.

Things that might need a variance and a HACCP plan

  • Smoking foods as a method of preserving
  • Custom-processing animals
  • Curing foods
  • Sprouting seeds or beans
  • Treating/ Pasteurizing juice
  • Using food additives/ components to preserve or alter food so it no longer requires time and temperature control.

Examples of HACCP Procedures (1-4)

Principle 1: Hazard Analysis

  • See that the chicken is not being cooked to correct internal temps which is causing customers to get Salmonella.
Principle 2: Critical Control Points
  • They noticed that the chicken was being kept out on the prep area while waiting to be cooked and also not being cooked to correct internal temps.

Principle 3: Establish Critical Limits

  • Put the Chicken in the cooler while it waits to be cooks
  • Cooks the Chicken to 165 F for 15 seconds which takes about 16 mins.
Principle 4: Monitoring Procedures
  • Have a manager make sure the chicken gets out into the cooler.
  • Check the chicken about every 2 mins to check the temperature to see if it reached 165 F.

Examples of HACCP Procedures (5-7)

Principle 5: Corrective Actions

  • If the chicken is under cooked keep cooking it until 165 F
  • If over cooked throw out the food if cooked over 165 F
Principle 6: Verify the system works

  • Have someone record that the chicken was put back into the cooler after being prepped.
  • Have a temperature log for each time a piece of chicken is cooked and have someone sign it.
Principle 7: Record keeping and Documentation

  • Keep the records in a safe place with all the other HACCP information
  • Keeps the Temperature logs and the records about the chicken being put into the cooler for at least 90 days.

Multiple Choice Questions

The Deli serves cold sandwiches in a self serve display. Which step in the flow of food would be a critical control point?

  • A. Storage
  • B. Cooling
  • C. Cooking
  • D. Reheating


What is the purpose of a food safety management system?

  • A. Keep all areas of the facility clean and pest free.
  • B. Identify, tag, and repair faulty equipment within the facility
  • C. Identify and control possible hazards throughout the flow of of food.
  • D. Document and use the correct methods for purchasing and receiving food.
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?


  • A. Food safety certificate
  • B. Crisis management plan
  • C. Master cleaning schedule
  • D. Variance from the local regulatory authority