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17 Cards in this Set
- Front
- Back
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What is a critical point |
Points in the process where the inventories hazards can be prevented, or reduced to safe levels. |
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What is an example of a critical control point? |
Making sure that the chicken your cooking is temped at 165 for 15 seconds |
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What is a critical limit? |
Minimum and maximum limits that must be met to prevent or eliminate hazard, or to reduce it to safe levels. |
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What's the first step in HACCP plan? |
Conduct a hazard analysis |
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What's an example of a critical limit? |
Cooking the chicken in the broiler for 16 mins |
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What's an example of an item that would be considered a hazard and whh |
Sanitizer above cooking station bc it could contaminate food |
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what is the purpose of a food safety management program? |
To have a foundation for your system, to prevent foodborne illnesses |
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A pot of stew didn't meet the required temp after been reheated and was thrown out, what HACCP principle does this meet? |
5, identify corrective actions |
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You're using a thermometer I check the temp of a steak, what HACCP principle |
4, monitoring procedures |
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Reviewing logs and records to make HACCP plan is working |
Verify |
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What items must have HAcccp plan |
Tcs |
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What are 3 examples of imminent health hazards |
Norovirus, hepatitis A, shigella |
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What does HACCP stand for |
Hazard Analysis critical control point |
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What does HACCP stand for |
Hazard Analysis critical control point |
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What are 5 things you should ask a customer who's called your establishment and informed you they had a foodborne illness after eating there? |
What and when the customer ate at the operation, when the customer first for sick, what the symptoms were, and how long the customer experienced them, diagnosis & treatment, and what other food was esten |
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When an imminent health hazard happens, whom should you notify? |
Local regulatory authority |
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Can a HACCP plan be transferred from restaurant to restaurant? |
No, every plan is unique. |
