click below
click below
Normal Size Small Size show me how
ServSafe
Chapter 8
| Question | Answer |
|---|---|
| What are the seven HACP Principles? | 1. hazard analysis, 2. determine critical control points 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works. 7. establish procedures for record keeping and documentation. |
| What HACCP principle: checking to see if critical limits are being met? hazard analysis, determine CC points, establish CL, establish monitoring procedures, identify corrective actions, verify the system works, establish procedures for record keeping | monitoring |
| What HACCP principle: keep haccp plan documents? hazard analysis, determine CC points, establish CL, establish monitoring procedures, identify corrective actions, verify the system works, establish procedures for record keeping | record keeping and documentation |
| What HACCP principle: Assessing risks within the flow of food? hazard analysis, determine CC points, establish CL, establish monitoring procedures, identify corrective actions, verify the system works, establish procedures for record keeping | hazard analysis |
| What HACCP principle: specific places for hazard in the flow of food hazard analysis, determine CC points, establish CL, establish monitoring procedures, identify corrective actions, verify the system works, establish procedures for record keeping | critical control points |
| What HACCP principle: predetermined step taken when critical limit notmet hazard analysis, determine CC points, establish CL, establish monitoring procedures, identify corrective actions, verify the system works, establish procedures for record keeping | corrective action |
| What HACCP principle:min or max boundaries that must be met to prevent haz hazard analysis, determine CC points, establish CL, establish monitoring procedures, identify corrective actions, verify the system works, establish procedures for record keeping | critical limits |
| What HACCP principle: determining if the HACCP plan is working as intend hazard analysis, determine CC points, establish CL, establish monitoring procedures, identify corrective actions, verify the system works, establish procedures for record keeping | verification |