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16 Cards in this Set
- Front
- Back
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What is a critical control point(CCPs)? |
A hazard that can be prevented, eliminated, or reduced to safe levels |
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What is an example of a critical control point(CCPs)? |
Cooking chicken |
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What is a critical limit? |
A limit to prevent or eliminate a hazard |
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What is an example of a critical limit? |
165ºF for chicken |
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What is the first step in a 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? |
Chicken because if it isn't cooked long enough or to the current temperature, it could cause food borne illness |
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What is the purpose of a food safety management program? |
To prevent food borne illness |
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A pot of stew did not meet the required temperature and has been reheated and was thrown out, what HACCP principle does this meet? |
Identify corrective actions |
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You are using a thermometer to check the temperature of a steak, what HACCP principle does this meet? |
Establish monitoring procedures |
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Reviewing logs and records to make sure your HACCP plan is working is an example of which HACCP principle? |
Verify that the system works |
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What items must have a HACCP plan? |
Anything that needs a variance |
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What are 3 examples of imminent health hazards? |
Power outage, water service interruption, fire |
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What does the acronym HACCP stand for? |
Hazard Analysis Critical Control Point |
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What are 5 things you should ask a customer who has called your establishment and informed you they had a food borne illness after eating there? |
What and when they ate there, symptoms, when they got sick, when and where they received medical attention, what other food was eaten |
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When an imminent health hazard happens, whom should you notify? |
Regulatory authority |
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Can a HACCP plan be transferred from restaurant to restaurant? |
No |
