What is a food safety management system?

A group of practices and procedures intended to prevent foodborne illness.

What are 5 active managerial control 5 risk factors?

Purchasing food from unsafe sources (can't purchase from local farm market), Failing to cook food correctly, Holding food at incorrect temps, using contaminated equipment, and practicing poor personal hygiene

What is active managerial control?

The manager's responsibility to actively control the 5 risk factors for food borne illness.

What tools can active managerial use?

Training programs,manager supervision, and incorporate SOPs

Hazard analysis critical control point

What are the seven principles of Haccp?

conduct a hazard analysis, determine critical control points,Establish critical limits, Establish monitoring procedures, Identify corrective actions, Verify that the system works, and Establish procedures for record keeping and documentation.

What is two stage cooling?

Cooked food must be cooled from 135 - 70 degrees Fahrenheit within 2 hours and from 70 - 41 degrees.-=

What are the methods for cooling food?

Ice water bath, ice Paddle, blast chiller or tumbler chiller, and adding ice or cold water as an ingredient.

What is an ice water bath?

Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water.

What is an ice paddle?

Plastic paddle filled with ice, or with water and then frozen, used to stir hot food to cool it quickly.

What are the acceptable methods for thawing food

In a refrigerator or cooler, at 41 degrees Fahrenheit or lower, under running potable water at a temperature of 70 degrees Fahrenheit or lower, In a microwave oven, if the food will be cooked immediately after thawing, and as part of the cooking process

The thawing of frozen food to prep it for deep-frying.

What are pooled eggs?

Eggs that are cracked open and combined in a common container.

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servsafe chapter 8

Question	Answer
What is a food safety management system?	A group of practices and procedures intended to prevent foodborne illness.
What are 5 active managerial control 5 risk factors?	Purchasing food from unsafe sources (can't purchase from local farm market), Failing to cook food correctly, Holding food at incorrect temps, using contaminated equipment, and practicing poor personal hygiene
What is active managerial control?	The manager's responsibility to actively control the 5 risk factors for food borne illness.
What tools can active managerial use?	Training programs,manager supervision, and incorporate SOPs
What is HACCP?	Hazard analysis critical control point
What are the seven principles of Haccp?	conduct a hazard analysis, determine critical control points,Establish critical limits, Establish monitoring procedures, Identify corrective actions, Verify that the system works, and Establish procedures for record keeping and documentation.
What is two stage cooling?	Cooked food must be cooled from 135 - 70 degrees Fahrenheit within 2 hours and from 70 - 41 degrees.-=
What are the methods for cooling food?	Ice water bath, ice Paddle, blast chiller or tumbler chiller, and adding ice or cold water as an ingredient.
What is an ice water bath?	Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water.
What is an ice paddle?	Plastic paddle filled with ice, or with water and then frozen, used to stir hot food to cool it quickly.
What are the acceptable methods for thawing food	In a refrigerator or cooler, at 41 degrees Fahrenheit or lower, under running potable water at a temperature of 70 degrees Fahrenheit or lower, In a microwave oven, if the food will be cooked immediately after thawing, and as part of the cooking process
What is slacking?	The thawing of frozen food to prep it for deep-frying.
What are pooled eggs?	Eggs that are cracked open and combined in a common container.
What is the minimum internal cooking temperature for Meat, Fish, Poultry, Pasta, and Stuffing?	165 degrees fahrenheit
What is the minimum internal cooking temperature for dishes that include potentially hazardous ingredients?	165 degrees Fahrenheit

Created by: taliyahm17

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