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12 Cards in this Set
- Front
- Back
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food safety system that identifies hazards and develops control points throughout the recieving, storage, preparation, service and holding of food. Designed to prevent foodborne illness. |
HACCP |
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A point in a specific food service process where loss off control may result in an unacceptable health risk. |
Critical Control Point (CCP) |
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Temp. Danger zone |
41-140 degrees (according to the FDA) |
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Raw, shell eggs temp. |
155 for 15 seconds |
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Egg products, pasteurized |
145 for 15 seconds |
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Poultry |
165 for 15 seconds |
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Pork temp. |
145 degrees for 15 seconds |
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Temp. For whole beef roasts and corned beef roasts |
145 for 3 minutes |
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Fish temp. |
145 for 15 seconds |
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Temp. Of stuffed meat, fish, poultry, or pasta OR stuffings containing meat, fish or poultry |
165 degrees for 15 seconds |
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CCP serving and holding (hot foods) |
140 degrees |
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In order to achieve a cooled internal product temp. Of 34-48°F., the temp of the refridgerator must be below... |
41° |
