HACCP

Question 1

preventative food safety program

Answer 1

HACCP

Question 2

HACCP CPR

Answer 2

-Hazard
-CCP
-Crit limits
-Procedures

-Correct
-Procedures for verification
-Records

Question 3

3 types of hazards

Answer 3

-bio (pathogens)
-chem (pesticide)
-physical (bone, items)

Question 4

-loss of control can cause health risk
-ex: receiving shipments, cooking

Answer 4

CCPs

Question 5

lowest-highest CCPs

Answer 5

-assembly (4)
-conventional (5)
-ready-prep (8-chilling/freezing)
-commissary (9-transport)

Question 6

-max/min values (temp, time, moisture, phd) w CCPs
-ex: cook chicken to 75C

Answer 6

critical limits

Question 7

-what you use to observe/measure CCPs
-ex: meat thermometer

Answer 7

-monitor CCPs

Question 8

-rectify CL not reached, prevents unsafe food from reaching consumers
-ex: cook items longer

Answer 8

-corrective actions

Question 9

-systems working properly
-ex: audits, instrument calibration

Answer 9

verification procedures

Question 10

documenting/record keeping
ex: logs of refrigerator temps

Answer 10

record keeping