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chapter 8 servsafe

QuestionAnswer
what is the purpose of food safety management? identify and control possible foods hazards
what are the first three FDAs public health interventions demonstration of knowledge, staff health controls, controlling hands as a vehicle of contamination,
whats does haccp stand for? hazard, analysis,critical, control, point
what are the seven principles of a haccp approach? conduct a hazard plan, determine CCPs, critical limits, monitoring procedures, identify corrective actions, verify, establish record keeping and documentation.
what does principle one and 2 help you do? identify and evaluate your hazards
what does principles 3, 4, and 5 help you do? help establish ways for controlling those hazards
what does principles 6 and 7 help you do? help you maintain the plan the HACCP plan and system, and verify its effectiveness
what must be done to conduct a hazard plan? identify and assess possible hazards
find the points so that the points can be what? prevented, eliminated, or reduced to safer levels.
the CCPs must be brought to minimum or maxiumin levels.
establish montoring procedures means to determine the best way for your operation to check the critical limits
corrective actions include identify actions that must be taken when the critical limit is not met
how to verify system evaluate a regular basis, use monitoring charts, records, and analysis
what should you keep records of monitoring activities. taking corrective action, and validating equipment and etc.
what is the internal cooking temperature for a beef roast? 145F
Created by: Shancous17
Popular Culinary Arts sets

 

 



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