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Serv Safe Chapter9

Food Safety Management Systems

HACCP has how many steps Seven
The first step in HACCP is Analyzing hazards
The second step in HACCP is Determining CCP
The third step in HACCP is Establishing critical limits
The fourth in HACCP is Establishing monitoring procedures
The fifth step in HACCP is Identify corrective actions
The sixth step in HACCP is Verifying that the system works
The seventh step in HACCP is Establishing procedures for record keeping
When a customer calls to report a foodborne illness Do not admit to responsibility and complete foodborne-illness incident report form
The temperature of a roast is checked to see if it has met its critical limit of 145 degrees for 4 minutes, this is an example of what HACCP principle? Monitoring
A meat that has not met the critical limit and has been thrown out, is an example of what HACCP principle Corrective action
CDC has fivce common risk factors foodborne illness.Purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperature, practicing poor personal hygiene and using Contaminate equipment
Food safety management system is group of - and - for preventing foodborne illness Procedures and practices
The purpose of food safety management system is to identify and control possible hazards in the flow of food
An example of when a HACCP plan is required Serving ray oysters from a display tank
Created by: pklein