What is a Haccp plan?

Haccp is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling.

What are the 8 basic principles of a good food safety management system?

Conduct a hazard analysis, Determine critical control points,Establish critical limits, Establish monitoring procedures, Identify corrective actions,Verify that the system works, Establishing procedures for record keeping & documentation.

what are the ways to achieve active managerial control in the operation?

Training programs, Manager supervision, Incorporation of standard operating procedures, HACCP.

What is critical to the success of active managerial control?

Monitoring critical activities in the operation. Taking the necessary corrective action when required. Verifying that the actions taken control the risks factors.

What should be done with preset unwrapped utensils?

Clean and sanitize the utensils

What is the purpose of a food safety management system?

Fsms is a systematic approach to controlling food safety hazards within a food business in order to ensure that food is safe to eat.

What should immediately be done with milk or dairy products received at 45 F or lower?

Milk and dairy products should be received at 45°F or lower and cooled to 41°F degrees or lower within 4 hours. So when dairy items are delivered, check them for the correct temperature and then immediately place them in your refrigerator.

How do we establish critical limits in a Haccp plan?

Time, Temperature, pH, Water Activity, Moisture.

What is the critical limit for cooking?

The Critical Limit for cooking meat may be 75˚C. A Critical Limit must never be breached otherwise food safety will be compromised.

What is a high risk food?

Foods that are ready to eat, foods that don't need any further cooking, & foods that provide a place for bacteria to live, grow and thrive are described as high risk foods.

What temperature range is the danger zone?

Bacteria grow most rapidly in the range of temperatures between 40 °F & 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the Danger Zone.

Will meat freeze at 32 degrees?

Meat does not freeze at 32 degrees

How do you find the critical control point?

Critical control points are located at any step where hazards can be either prevented, eliminated, or reduced to acceptable levels

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Sersafe Chapter 8

Question	Answer
What is a Haccp plan?	Haccp is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling.
What are the 8 basic principles of a good food safety management system?	Conduct a hazard analysis, Determine critical control points,Establish critical limits, Establish monitoring procedures, Identify corrective actions,Verify that the system works, Establishing procedures for record keeping & documentation.
what are the ways to achieve active managerial control in the operation?	Training programs, Manager supervision, Incorporation of standard operating procedures, HACCP.
What is critical to the success of active managerial control?	Monitoring critical activities in the operation. Taking the necessary corrective action when required. Verifying that the actions taken control the risks factors.
What should be done with preset unwrapped utensils?	Clean and sanitize the utensils
What is the purpose of a food safety management system?	Fsms is a systematic approach to controlling food safety hazards within a food business in order to ensure that food is safe to eat.
What should immediately be done with milk or dairy products received at 45 F or lower?	Milk and dairy products should be received at 45°F or lower and cooled to 41°F degrees or lower within 4 hours. So when dairy items are delivered, check them for the correct temperature and then immediately place them in your refrigerator.
How do we establish critical limits in a Haccp plan?	Time, Temperature, pH, Water Activity, Moisture.
What is the critical limit for cooking?	The Critical Limit for cooking meat may be 75˚C. A Critical Limit must never be breached otherwise food safety will be compromised.
What is a high risk food?	Foods that are ready to eat, foods that don't need any further cooking, & foods that provide a place for bacteria to live, grow and thrive are described as high risk foods.
What temperature range is the danger zone?	Bacteria grow most rapidly in the range of temperatures between 40 °F & 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the Danger Zone.
Will meat freeze at 32 degrees?	Meat does not freeze at 32 degrees
How do you find the critical control point?	Critical control points are located at any step where hazards can be either prevented, eliminated, or reduced to acceptable levels

Created by: Mariacrmen

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