HACCP Flashcards
Firstly. identify and do a risk analysis. You or your HACCP team must recognize where there is a chance of hazard and list them out
CONDUCT A HAZARD ANALYSIS
A critical control point (CCPI is the process to find and take necessary prevention measures.A CCP may manage than one food safety
IDENTIFY THE CRITICAL CONTROL POINTS
After identifying the CCP, you need to establish the critical limits for it. Critical limits are the range Of maximum and minimum biological, chemical, or physical factors at a CCP that must be controlled.
ESTABLISH CRITICAL LIMITS
Requires planning and secquential observation done to see all the CCP is under control. It checks the established critical limits for each CCP and measures if it is working correctly
MONITOR CCP
Even with critical limits and food safety in process. problems can occur at any time. which can cause a health hazard. When any kind Of problem occurs. or there is a deviation in critical limits. you have to take corrective action for
it.
ESTABLISH CORRECTIVE ACTION
Verify all the activities that are in glace to prevent hazards are working properly and doing their work. You have to determine if your HACCP system is working according to the plan.
VERIFICATION
The final principle is to record everything of the HACCP food safety management system and to keep records of all procedures.
DOCUMENTATION
Frozen foods should be received at ___
-18 degrees CD
Dairy foods should be received at ___
5 degrees C
Raw meat and fish should be received at ___
5 degrees C
Dry goods should be received at ___
Normal room temperature
Cook Pork roast, rack of lamb, beef brisket at ___
145 degree F
Ground beef and Egg dish should be cook at what temperature
160 degree F
Ground Turkey, Turkey, Chicken, Leftovers
165 degree F
