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