Part 3 Developing a food safety system Flashcards
T/F: receiving is a critical control point for all foods.
F
T/F: in a HACCP system only complicated recipes require flow charts.
F
T/F: only managers can run a HACCP program.
F
T/F: job descriptions should include skills required to complete specific HACCP related tasks.
T
T/F: HACCP is a food safety system designed to keep food safe.
T
Define: control point
Any step in the flow of food where a physical, chemical, or biological hazard can be controlled.
Define: critical control point
A point, step, or procedure where you can intervene to prevent, eliminate, or a reduce a hazard to an acceptable limit.
Define: critical limit
Minimum and maximum limits that the CCP must meet in order to prevent, eliminate or reduce a hazard to an acceptable limit.
Define: dry lab
The recording of data without actually measuring it.
Define: risk
The chance that a given condition will lead to a hazard
What are the 7 principles of HACCP?
Conduct a hazard analysis, identify critical control points, establish critical limits, monitor critical control points, take corrective action, verify that the system is working, keep records.
Define: incident
A situation where a case of foodborne illness can be isolated to one person. There are no other related cases.
Define: outbreak response
Investigate, decrease, and contain a foodborne outbreak, in addition to risk communication activities.
What are some HACCP prerequisite programs?
Recall and traceability, pest control, receiving and storing, chemical controls, education and training, personal hygiene, cleaning and sanitation, equipment, specifications, supplier and product control, facility design.
What is the reheating procedure for delivering hot food to a catering event?
Reheat hot foods only once to 74 C for at least 15 s within 2 hrs of delivery.
