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16 Cards in this Set
- Front
- Back
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what is a ccp |
a point in the process where a hazard could happen |
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what is an example of a ccp |
when cooking food not cooking it to the proper temp |
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what is a critical limit |
A critical limit is a maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a critical control point (CCP) to prevent, eliminate or reduce to an acceptable level of occurrence of a food safety hazard.
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what is an example of a critical limit |
cool food to 70 within 2 hours and 41 in the next 4 |
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what is the first step in the haccp plan |
conduct a hazard analysis |
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what is an example of an item that would be considered a hazard and why? |
raw chicken bc its a tcs food |
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what is the purpose of a food safety management program |
identify and control hazards |
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a pot of stew did not meet the required temp after being reheated and was thrown out, what hack principle does this meet |
5 |
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you're using a thermometer to temp a steak what haccp principle does this meet |
4 |
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reviewing your logs to make sure the plan is working is an example of which haccp principle |
6 |
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what items must have a haccp plan |
variances |
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what are 3 examples of imminent health hazards |
Inadequate amount of refrigeration, Sewage backup, Fire/flood
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what does haccp stand for |
Hazard Analysis Critical Control Points
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what are 5 things you should ask a customer who has called the establishment and complained of getting sick from there |
what the customer ate ate the operation, when the customer ate at the operation, when the customer first got sick what the symptoms were and how long the customer experienced them, when and where the customer sought medical attention what the diagnosis was and what treatment was received, what other food was eaten by the customer. |
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when an imminent health hazard happens, whom should you notify |
the health district |
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can a haccp plan be transferred from restaurant to restaurant |
no each one is unique to its restaurant |
