or

or

taken

why

Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.

Don't know
Know
remaining cards
Save
0:01
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

Normal Size     Small Size show me how

# ServSafe Chapter 8

### ServSafe Chapter 8 Study Guide

What does H.A.C.C.P. stand for? Hazard Analysis Critical Control Point
What is it meant to do? Keep food safe to consume.
What is the first principle? Conduct a hazard analysis.
What is the purpose of conducting a hazard analysis? To identify any hazards that can affect food safety.
Give an example of a hazard when getting a delivery of dairy products. Answers will vary... Products will sit in the TDZ for an extended period.
What is the second principle? To determine the Critical Control Points.
Why do you want to determine the Critical Control Points? To determine where hazards can be prevented, eliminated, or reduced to safe levels.
Give an example of a Critical Control Point when receiving fresh meat. Answers will vary...Where you store the fresh meats.
What is the third principle? Establish Critical Limits.
What is the purpose of establishing Critical Limits? These limits must be met to prevent, eliminate or reduce the hazard to a safe level.
Give an example of a Critical Limit when cooking chicken. Answers will vary... Make sure the minimum internal temperature reaches 165*
What is the fourth principle? Establish monitoring procedures.
Why do we need to have a monitoring procedure? To make sure your Critical Limits have been met.
Give an example of the monitoring process when cooking ground beef. Answers will vary... Make sure the minimum internal cooking temperature reaches 155*.
What is the fifth principle? Identify corrective actions.
What is the purpose of having a Corrective Action? If a Critical Limit isn't met, you must correct it to prevent, eliminate or reduce hazards to a safe level.
What would be a Corrective Action if the chicken you are cooking only is at 155* Continue to cook until it reaches 165*.
What is the sixth principle? Verify the system works.
Why do you need to verify? To make sure your corrective action solved the issue.
What is the seventh principle? Establish a Procedure for Record Keeping.
Why must this be done? The records will be used as proof in the event someone gets ill.
Give an example of a Critical Control Point for cooking and storing chicken breasts. Answers wil vary. Cooking, chilling, and storage.
Give an example of Establishing a Critical Limit when cooking chicken breast. Answers will vary... cook chicken to an internal minimum of 165*. Cool chicken to 70* within 2 hours, cool chicken to 41* within 4 more hours, Store cooked chicken above raw meats.
Give an example of a Monitoring Process when cooking and storing chicken breasts. Answers will vary... Check the internal temperature, Check the time and temp when cooling, make sure it is stored properly.
Give an example of the Corrective Actions you may take when cooking and storing chicken beasts. Continue to cook chicken until it reaches a minimum internal temperature of 165*, Reheat the chicken to 165* if you haven't met the Critical Limits for cooling chicken, move the cooled chicken to the correct area in refrigerater.
Created by: mtsoxfan