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Serv Safe Chapter 8.

QuestionAnswer
What is an example of when a HACCP plan is required? Serving smoked meat on a metal platter
What are common risk factors responsible for foodborne illness? Purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene.
What is the first step in developing a HACCP plan? Conducting a hazard analysis
What is the third step in active managerial control? Monitor the policies and procedures.
A food safety management system is a group of what for preventing foodborne illness"? Procedures and practice.
An operation that wants to smoke food as a method of preservation must have a what? HACCP plan.
What HACCP principle defines the statement, minimum or maximum boundaries that must be met to prevent a hazard? Critical limits
What HACCP principle defines the statement, keep HACCP plan documents? Record keeping and documentation.
What HACCP principle defines the statement, determining if the HACCP plan is working as intended? Verification
What HACCP principle defines the statement, assessing risks within the flow of food? Hazard analysis.
Created by: luisparedes
 

 



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