Does your food safety system address the risk for Norovirus?

A. Yes
B. No


Which of the following options BEST describes your current food safety system?

A. No formal food safety system is in place.
B. Food Safety Programs: Standard operating procedures, policies, and processes are in place and being followed in areas of personal hygiene, supplier selection and specification, sanitation and pest control, facility design and equipment maintenance and food safety training programs including cross contamination, time/temperature abuse, etc.
C. Active Managerial Control: A system is in place that focuses on the five most common foodborne illness risk factors identified by the CDC.
D. HACCP plan: A system is in place that follows a formal written plan that includes steps taken to control significant biological, chemical and physical hazards at critical control points throughout the flow of food.


To have a culture of food safety, an operation must have people in place who are knowledgeable in proper food safety practices. Of the following options, which one BEST describes your organization's goal for manager food safety training and certification?

A. Our goal is to have one trained and certified manager assigned per unit.
B. Our goal is to have one trained and certified manager assigned per shift.
C. Our goal is to have the right number of trained and certified managers available, depending on the shift and unit.
D. Our goal is to prevent a foodborne illness.

Which of the following options BEST describes the indicator your operation uses to gauge whether food safety practices are successfully implemented at the unit-level?

A. Manager(s) have a current food safety certification.
B. Passed health inspection or third party audit reports.
C. No foodborne illness or food quality customer complaints on file.
D. No reported foodborne illness outbreaks associated with the unit.
E. Ongoing reviews are conducted of the food safety system where managers proactively monitor food safety practices.


Which system below BEST characterizes your produce safety plan?

A. Basic system: Use known suppliers; inspect shipments for insects, discoloration and mold; store produce on correct shelf in walk-in cooler; use color-coded cutting boards.
B. Comprehensive system: Use approved suppliers; inspect shipments for cuts; store produce in separate walk-in cooler; prepare food in different area than raw meat.
C. Advanced system: Use suppliers with approved Good Manufacturing Practices and Good Agricultural Practices; verify traceability documents at receiving; store produce in separate walk-in cooler; rinse produce using ozonation; document sanitation; conduct mock-recalls.


Do you have a plan in place to address foodborne illness complaints or outbreaks?

A. Yes
B. No

Which options below best describe the systems you have in place when preparing food for a customer with food allergies? (Check all that apply)

A. No formal system nor training on food allergies.
B. Employees are trained to answer food allergy questions.
C. Steps are taken to make sure all cookware, utensils and tableware are allergen free.
D. Food makes no contact with ingredients to which a customer is allergic.
E. A list of all menu item ingredients is available to customers upon request.