HACCP Flashcards
What does the HACCP system do?
Identifies hazards and risks associated with food production and describes ways to control these hazards
What does HACCP stand for?
Hazard Analysis and Critical Control Point
What is a hazard?
A hazard is anything that can harm a customer
What are the benefits to HACCP to the catering industry?
- saves money by planning ahead
- response can be rapid
- helps cook safe food products
- meets legal requirements
- predicts hazards
Name 4 high risk foods
- eggs
- poultry
- meat
- rice
What are the three types of food hazards?
Biological
Chemical
Physical
What does the control point (CP) in HACCP mean?
The process step where hazards must be controlled
Give an example of a biological hazard
Salmonella in chicken
Give an example of a chemical hazard
Cleaning chemicals in good
Give an example of a physical hazard
Glass in food
What do food hazards avoid?
Not cooking food properly
Dirty equipment
Poor hygiene of food handler
Cross contamination
Is chicken a high risk or low risk food?
High risk
When inspecting goods on delivery, what is one of the critical control points?
Temperature
What temperature is a fridge to be set at?
0-5 degrees
What should a freezers temperature be set at?
-18 degrees
