Chapter 3 Flashcards
What is a food safety plan (FSP)?
A written plan for safe storage, preparation and service of each menu item in the establishment.
What is a HACCP program and what does it stand for?
It’s is a systematic approach to product safety that is widely used in the food industry.
Hazard Analysis Critical Control Points
What step/action should be taken in the H in HACCP?
Hazards: identify possible biological, chemical and physical hazards.
What are critical control points?
They are points beyond which no further actions can be taken to eliminate the hazard.
What are critical limits?
Specific and measurable limits that indicate effective control of a critical control point.
What are monitoring actions?
Checks, measures or observations that prove that a critical limit is met.
What are corrective actions?
Procedures that should be done when a critical limit has not been met.
