Exam 3 Flashcards
• List the seven principles of a HACCP System
- Conduct a hazard analysis
- Determine critical control points (CCPs)
- Establish critical limits
- Establish monitoring procedure
- Identify corrective actions
- Verify that the system works
- Establish procedures for record keeping and documentation
• Assess the design and materials for foodservice equipment from a sanitation viewpoint
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• Understand the sanitation requirements for arrangement and installation of equipment
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clean
Removes food and dirt from a surface
sanitize
Reduces pathogens on a surface to safe levels
list the factors influencing cleaning and effectiveness
Type and condition of dirt Water hardness Water temperature Surface Agitation and pressure Length of treatment
heat sanitation
Soaked in 171’F for at least 30 seconds
chemical sanitation
Chlorine
Iodine
Quats
list the factors that can affect the action of chemical sanitizers
- Concentration
- Temperature
- Contact time
- Water hardness
- pH
list the steps in cleaning and sanitizing
- Scrape or remove food from the surface
- Wash the surface
- Rinse the surface
- Sanitize the surface
- Allow the surface to air dry
flies
shigella
roaches
Salmonella Warm, moist hard to clean places Strong oily odor Droppings Egg cases
rodents
Gnawing Droppings and urine stains Tracks Nesting materials holes
food safety management system
a group of practices and procedures intended to prevent foodborne illness
active managerial control
the manager’s responsibility to actively control these and other risk factors for foodborne illness