ServSafe Chapter 8 Study Guide
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| show | Hazard Analysis Critical Control Point
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| What is it meant to do? | show 🗑
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| What is the first principle? | show 🗑
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| What is the purpose of conducting a hazard analysis? | show 🗑
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| Give an example of a hazard when getting a delivery of dairy products. | show 🗑
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| show | To determine the Critical Control Points.
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| show | To determine where hazards can be prevented, eliminated, or reduced to safe levels.
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| Give an example of a Critical Control Point when receiving fresh meat. | show 🗑
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| show | Establish Critical Limits.
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| show | These limits must be met to prevent, eliminate or reduce the hazard to a safe level.
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| show | Answers will vary... Make sure the minimum internal temperature reaches 165*
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| show | Establish monitoring procedures.
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| Why do we need to have a monitoring procedure? | show 🗑
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| show | Answers will vary... Make sure the minimum internal cooking temperature reaches 155*.
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| What is the fifth principle? | show 🗑
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| show | If a Critical Limit isn't met, you must correct it to prevent, eliminate or reduce hazards to a safe level.
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| What would be a Corrective Action if the chicken you are cooking only is at 155* | show 🗑
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| show | Verify the system works.
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| show | To make sure your corrective action solved the issue.
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| What is the seventh principle? | show 🗑
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| Why must this be done? | show 🗑
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| show | Answers wil vary. Cooking, chilling, and storage.
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| show | Answers will vary... cook chicken to an internal minimum of 165*. Cool chicken to 70* within 2 hours, cool chicken to 41* within 4 more hours, Store cooked chicken above raw meats.
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| Give an example of a Monitoring Process when cooking and storing chicken breasts. | show 🗑
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| show | Continue to cook chicken until it reaches a minimum internal temperature of 165*, Reheat the chicken to 165* if you haven't met the Critical Limits for cooling chicken, move the cooled chicken to the correct area in refrigerater.
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