Ch.8 food safety management systems
Which of the following processes that require an HACCP plan
-smoking food as a method of preserving food -sprouting seeds or beans -packaging food using reduced oxygen packing ROP methods -using food additives or adding components such as vinegar
In what order must an operation creating an HACCP plan consider the following seven principles
1. Conduct a hazard analysis 2. Determine critical control points CCP's 3. Establish critical limits 4. Establish monitoring procedures 5. Identify correct of actions 6.Verify that the system works 7. Establish procedures for record keeping and documentation
What is the first step in producing a HACCP plan
Conduct a hazard analysis
Predetermined step taken when a critical limit is not met
Corrective action
Pacific place in the flow of food where a hazard can be prevented eliminated or reduced to a safe level
Critical control points CCP
Minimum or maximum boundaries that must be met to prevent a hazard
Critical limits
And operation that wants to smoke food as a method of preservation must have a
HACCP plan
Assessing risks within the flow of food
Hazard analysis
What is the third step in active managerial control
Monitor the policies and procedures
Checking to see if critical limits are being met
Monitoring
The temperature of a roast is check to see if it has met its critical limit of 145°F for four minutes this is an example of which HACCP principal
Monitoring
A food safety management system is a group of... for preventing foodborne illness
Procedures and practices
Which of the following common risk factors responsible for foodborne illnesses
Purchasing food from unsafe sources Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene
Keep HACCP plan documents
Record keeping and documentation
Which is an example of when an HACCP plan is required
Serving smoked meat on a metal platter
A critical control point or CCP is a point in the flow of food where it hazard can be prevented eliminated or reduced to safe levels
TRUE
The purpose of a food safety management system is to prevent foodborne illness
TRUE
Active managerial control focuses on managing the risk factors for foodborne illness
True
If cooking ground beef patties is a critical control point CCP in an operation then an appropriate critical limit is to make sure the internal temperature of the ground beef patties reaches 155°F for 15 seconds
True
Determining if the HACC plan is working as intended
Verification