Chapter 8 Flashcards
define:food safety management system
Group of practices and procedures intended to prevent foodborne illness.
what 8 programs should be in place
-personal hygiene
-suppliers selection specification
-cleaning and sanitation
-facility design equipment maintenance
-food safety training
-quality control assurance
-SOPs
Pest control
what does SOP stand for
standard operating procedure
what risk factors is it the managers job to control (5 possible answer)
-purchasing food from unsafe sources
-failing to cook food properly
-holding food at incorrect temps
-using contaminated equipment
-practicing poor personal hygiene
what does HACCP stand for
Hazard Analysis Critical Control Point
active managerial control is _________ not ____________
proactive, reactive
define: HACCP
HACCP is based on identifying significant biological, chemical, or physical hazards at specific points within a product’s flow through an operation.
what is the first principle in HACCP
Conduct a hazard analysis:
identify and evaluate potential hazards in the food you serve
what is the second principle in HACCP
determine critical control points:
find the points in the process where the identified hazards can be prevented, reduced, or eliminated to safe levels
what does CCP stand for
Critical Control Point
what is the third principle in HACCP
establish critical points:
for each ccp establish minimum or maximum limits
what is the fourth principle in HACCP
monitoring procedures:
once critical limits are created, determine the best way for your establishment to check them.
what is the fifth principle in HACCP
corrective actions:
identify steps that must be taken when a critical limit is not met
what is the sixth principle in HACCP
verify that the system works:
determine if the plan is working as intended
what is the seventh and last principle in HACCP
record keeping and documentation:
maintain your HACCP plan and keep all documentation created when developing it.
