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16 Cards in this Set
- Front
- Back
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What is a critical control point? |
Points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels. |
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What is an example of a critical control point? |
A chicken breast must be handled properly throughout the flow of food. However, correct cooking is the only step that will eliminate or reduce bacteria to safe levels. |
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What is a critical limit? |
Maximum or minimum limits |
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What is an example of a critical limit? |
The critical limit to a chicken breast is cooking it to a minimum internal temperature of 165 degrees F for 15 seconds |
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What is the first step in a HACCP? |
Conduct a hazard Analysis |
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What is an example of an item that would be considered a hazard and why? |
Chicken Breast, If not cooked properly it can cause food borne illness |
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What is the purpose of a food safety management program? |
To avoid all possibilities of food borne illness |
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A pot of stew did not meet the required temperature after been reheated and was thrown out, what HACCP principle does this meet? |
Principle 5: 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? |
Principle 4: 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 |
Principle 6: Verify That the System Works |
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What items must have a HACCP plan? |
Foods that can be hazards of Food Borne Illness |
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What are 3 examples of imminent health hazards |
Fire, Flood, Water Service Interruption |
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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 foodborne illness after eating there? |
What and when the customer at 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 local authority |
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Can a HACCP plan be transferred from restaurant to restaurant? |
No, It is unique to a restaurants own menu |
