lesson 13

Question 1

What does HACCP stand for?

Answer 1

• hazard
• analysis
• critical control point

Question 2

Who started the HACCP and when?

Answer 2

• Pillsbury Company

- 1960s

Question 3

What is a hazard?

Answer 3

• condition in which microorganisms, foreign matter or chemicals
• contaminate the food
• and in which microorganisms are allowed to grow/survive

Question 4

Describe the process of analysis

Answer 4

• food item studied

- for problems that are likely to occur

Question 5

Describe the critical control point

Answer 5

step at which action must be taken or else food will be rendered unfit for consumption

Question 6

3 ways microorganisms are allowed to grow

Answer 6

• improper cooling (must be 140-70 in 2 hrs and 70–41 in another 4)
• bad hot holding (must be 140)
• bad heating (must be 165 w/in 2 hrs)

Question 7

2 ways microorganisms allowed to survive

Answer 7

• insufficient temp for cooking

- bad sanitization

Question 8

How might microorganisms, foreign matter and chemicals be allowed to contaminate food?

Answer 8

• poor personal hygiene
• sick workers
• cross contamination
• strong acidic foods in metal containers
• use of contaminated food

Question 9

7 steps to protect food

Answer 9

1) identify/assess risk of hazard
2) determine critical control points
3) institute control measures
4) monitor critical control points/record data
5) if hazards not controlled take further action
6) verify that system is working
7) record keeping

Question 10

what is the purpose of record keeping?

Answer 10

allows managers to review plan from time to time

Question 11

How long and at what temp does food need to be discarded

Answer 11

• more than 2 hours
• more than 41
• or if at 70 F or higher

Question 12

Which hazards are the HACCP most concerned about?

Answer 12

biological