Chapter 9 Lecture Flashcards
What’s the difference between the way critical control points are recorded and the way operating limits are recorded?
Critical control limits are recorded as a single value while operating limits are recorded as range values
what to do if a critical control point hasn’t been documented before?
Conduct certified lab tests to determine what the cc is?
what to do if you found metal pieces in a product?
What to do if the metal detector isn’t working properly?
- remove the product from the line, evaluate it for metal pieces or dispose of it
- stop all the products from being processed, wait until the metal detector is evaluated and then reinitiate the process
who needs to be haccp certified in the monitoring process?
the person who verifies the monitoring process but not the person who is doing the monitoring.
when does corrective action need to take place?
It needs to take place when a product is at risk of being contaminated by a hazard
When hazards occur what do you need a record of?
You need a record of all of the things food products that were adulterated and are not going into commerce to make sure that those same food products don’t accidentally get mixed up with the ones that are going to the consumer.
When hazards occur what do you need a record of?
You need a record of all of the things food products that were adulterated and are not going into commerce to make sure that those same food products don’t accidentally get mixed up with the ones that are going to the consumer
Diff. btwn falling below a critical control point and an upper operating limit:
If you fall below a critical control point you have to get rid of the food product and not sell it because it maybe contaminated with a hazard whereas if a product rises above an operating limit than the product’s quality will deteriorate but can still be sold(most likely for a lower price).
