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16 Cards in this Set
- Front
- Back
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group of practices and procedures intended to prevent foodborne illness |
food safety management system |
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food safety management systems prevent foodborne illness by actively controlling ______ and ________ in the flow of food |
risks and hazards |
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8 programs an operation needs as part of a food safety management system |
personal hygiene supplier selection and specification cleaning and sanitation facility design and equipment maintenance food safety training quality control and assurance standard operating procedures (SOPs) pest-control program |
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five common risk factors for foodborne illness |
purchasing from unsafe sources failing to cook food correctly hold food at incorrect temperatures using contaminated equipment practicing poor personal hygiene |
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whose responsibility is it to actively control risk factors for foodborne illness? |
manager's |
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manager's responsibility to actively control risk factors for foodborne illness |
active managerial control |
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is active managerial control proactive or reactive? |
proactive |
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three ways to achieve active managerial control |
training programs manager supervision incorporation of SOPs |
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__________ is critical to the success of active managerial control |
monitoring |
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specific recommendations provided by the FDA to control common risk factors for foodborne illness |
public health interventions |
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five parts of public health interventions |
demonstration of knowledge staff health controls controlling hands as a vehicle or contamination time and temp parameters for controlling pathogens consumer advisories |
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HACCP plans should be ________ |
written |
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seven HACCP principles |
conduct hazard analysis determine critical control points (CCPs) establish critical limits establish monitoring procedures identify corrective action verify that the system works establish for record keeping and documentation |
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which HACCP principles help identify and evaluate hazards |
1 and 2
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which HACCP principles help establish ways for controlling hazards |
3,4, and 5 |
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which HACCP principles help maintain the HACCP plan and system |
6 and 7 |
