Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
7 Cards in this Set
- Front
- Back
|
Food Safety Management Systems |
Group of programs, procedures, and measures designed to prevent food borne illness by actively controlling risks and hazards throughout the Flow of food. |
|
|
Active Managerial Control |
Food Safety Management Systems designed to prevent food borne illness by addressing the five most common risk factors identified by the Center for Disease Control and Prevention (CDC) |
|
|
HACCP |
Food Safety Management System based on the idea that if significant biological, chemical or physical hazards are identified at specific points within a products flow through the operation, they can be prevented, eliminated,or reduced to safe levels. |
|
|
HACCP PLAN |
Written document based on HACCP principles describing procedures a particular operation will follow to ensure the safety of food served. See HACCP. |
|
|
Critical Control Points (CCPs) |
In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduced identified hazards to safe levels. |
|
|
Variance |
Document issued by a regulatory agency that allows a requirement to be waived or modified. |
|
|
Imminent Health Hazard |
A significant threat or danger to health that requires immediate correction or closure to prevent injury. |
