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ServSafe Chapter 8

QuestionAnswer
What does HACCP stand for hazard analysis critical control point
what is one common risk factors for foodborne illnesses purchasing from unsafe sources
How many HACCP principles are there 7
what is the fourth HACCP principle establish monitoring procedures
What are 2 programs are operation needs a personal hygiene program, and a cleaning, and sanitation program
What created the HACCP plan the national advisory committee on microbiological criteria for food
The temperature of a roast is checked which example of which HACCP principle is this monitoring
what is the fifth step of the HACCP plan identify corrective actions
the temperature of a pot of beef stew did not met its critical limit and was thrown out which example of HACCP principle is this Corrective action
A deli served cold sandwiches and a self-serve display which step in the flow of food could be a critical control point Storage
what is the first step in developing a HACCP plan conduct a hazard analysis
a soup being held in a hot holding unit the was under 135 degrees Fahrenheit the temperature was logged and reheated to 165 F which was the corrective action Reheating the soup
what does an operation that wants to smoke food as a method of preservation need to have before processing the food this way Variance from the local regulatory authority
What is the 7 step in the HACCP plan Establishing procedures for recording and keeping documentation
what is the sixth step in the HACCP plan Verify the system works
Created by: Nikaila142
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