Chapter 10 Food Safety Management Set

What is the first step in developing a HACCP plan?

Conduct a hazard analysis

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

Corrective Action

What us the second HACCP Principle?

Determine critical control points (CCPs)

What is the 3rd HACCP Principle?

Establish critical limits

What is the 4th HACCP principle?

Establish monitoring procedures

What is the 7th HACCP principle?

Establish procedures for record keeping and documentation

What is the purpose of a food safety management system?

Identify and control possible hazards throughout the flow of food

What is the 5th HACCP principle?

Identify corrective actions

The temperature of a roast is checked to see if it has met its critical limit of 145 degrees F for 4 minutes. This is an example of which HACCP principle?

Monitoring

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120 degrees F, which did not meet the operation's critical limit of 135 degrees F. The chef recorded the temperature in the log and reheated the soup to 165 degrees F for 15 seconds within 2 hours. Which was the corrective action?

Reheating the soup

A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?

Storage

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

Variance from the regulatory authority

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

Verification

What is the 6th HACCP principle?

Verify that the system works