HAACP Flashcards
What does HACCP stand for?
Hazard Analysis Critical Control Point
When should the HACCP system be reviewed?
If there are any changes, annually, or if anything has gone wrong
What are checks to be made when food is delivered?
SOCCTIF Satisfactory packaging and labelling Odour Colour Contamination Temperature Infestation Freshness
What should be done it frozen food is delivered as it is thawing?
Reject it then notify the supervisor and supplier
Why should delivery records be kept?
To enable traceability in the event of food poisoning or a complaint
Why should raw foods be kept separate from high risk foods?
To prevent contamination of high risk food with food poisoning bacteria
What are the controls regarding chilled storage?
High risk and perishable foods should be kept under refrigeration
Fridge doors should be kept shut
Fridges and freezers should be in well ventilated areas
Fridges should operate between 1 and 4 degrees
Food in refrigerators/chillers should be kept protected/covered to prevent what 3 things?
Cross contamination
Food poisoning
Absorption of odours
What is stock rotation and why is it used?
Bringing existing stock to the front and new to the back to avoid food spoilage
Use older food first, reduces risk of pest infestation and ensures good quality
What are the main hazards associated with food preparation?
Contamination
Food poisoning
Controls that should be used in food preparation are:
Food shouldn’t be reheated more than once
Pans should be covered when not stirring
Only a clean, disinfected spoon should be used for tasting
What hazards are associated with the cooling of food?
Multiplication of food poisoning bacteria not destroyed during cooking
Production of toxins
Germination of spores
Foods can be cooled quickly and safely by:
Ice baths or fans speed it up
Poured into clean, disinfected, shallow containers
