Food Safe - Unit 3 Flashcards
What should food service establishments have for the safe preparation of each menu item in the establishment?
Written plans called Food Safety Plans (FSP)
What are FSP a part of?
Food Safety Plans are part of a Hazard Analysis Critical Control Points (HACCP) program, a systematic approach to product safety that is widely used in the food industry
When does FSP begin and when does it end?
An FSP begins at the receiving and storage stage, when food enters the establishment, until the point when it is served to the customer
What will happen if all food handlers follow the FSPs for the foods served in an establishment?
The risk of food contamination will be reduced
What does FSP identify?
An FSP identifies Hazards, Critical Control Points, Critical Limits, Monitoring Actions and Corrective Actions
What kind of hazards are by far the most common type of hazard?
Biological hazards
What is the Critical Control Point?
In a Food Safety Plan, a Critical Control Point (CCP) is a point beyond which no further action can be taken to eliminate a hazard; it is either a kill step or a control step
What is the kill step?
The kill step is the step at which the hazard is eliminated
What foods are subject to the kill step and how does CPP kill bacteria?
For foods such as raw meats, poultry, seafood and eggs, a CPP is the cooking step when the temperature of the food is raised to a high enough temperature (74) to kill bacteria
What is the control step?
The step at which the hazard is controlled
What foods are subject to the control step and how does CPP control bacteria growth?
For foods such as fresh salad ingredients or ready-mad sandwiches, a CCP is the storage step when the food is stored away from potentially hazardous foods and at a temperature low (4) enough to control bacterial growth
What are Critical Limits?
Critical Limits are specific and measurable limits that indicate effective control of a critical control point
What are Monitoring Actions?
Monitoring Actions are checks, measurements or observations that prove that the critical limit is met
What are some examples of monitoring actions?
Monitoring actions might include checking the internal temperature of hamburger patties at the end of the cooking time, or checking the temperature of the sandwich display cooler every two hours
What should the monitoring actions be?
Monitoring actions should be documented and accurated records kept
