Chapter 10: Applying HACCP to Food Service and Retail Establishments
Cold holding
A CCP for simple/no-cook tuna salad made on-site would be __________________.
Hazard
A biological, chemical, or physical property that may cause an unacceptable consumer health risk.
Analysis
A of HACCP
Critical control point
A point or procedure in a specific food system where loss of control may result in an unacceptable health risk.
Using spices in the preparation of foods
A variance from the regulatory authority to modify or wave a particular food handling or food processing restriction does not apply to _____________________________.
Variance
A written document issued by the regulatory authority that authorizes a modification or waiver of one or more requirements of the food code if, in the opinion of the regulatory authority, a health hazard or nuisance will not result from the modification or waiver.
HACCP plan
A written document that assesses hazards in an operation and finds ways to prevent, eliminate, and reduce hazards to safe levels.
Critical
First C of HACCP
Vacuum packed (VP)
Food is placed in a package from which the air is removed, and the package is sealed.
Hazard
H of HACCP
Record keeping and documentation
HACCP plan documents such as cooking logs, invoices, and training records are part of which principle?
Point
P of HACCP
Modified atmosphere packaging (MAP)
Process in which a gas is introduced into the package to replace oxygen.
Controlled atmosphere packaging (CAP)
Process in which an agent is introduced into the package to maintain a specific oxygen level.
Control
Second C of HACCP
Producing foil-wrapped baked potatoes
Several methods of reducing the oxygen environment of food can be used. Which method does not require regulatory variance approval?
Simple/No-Cook
Simple/No-Cook, Same-Day, or Complex?; A convenience store is stocking pre-made tuna salad sandwiches.
Complex
Simple/No-Cook, Same-Day, or Complex?; A food service operation is preparing potato salad with hard-boiled eggs in the recipe.
Same-Day
Simple/No-Cook, Same-Day, or Complex?; A restaurant is cooking lobster tail for an elderly person.
Same-Day
Simple/No-Cook, Same-Day, or Complex?; A retail operation is selling whole roasted chicken.
Simple/No-Cook
Simple/No-Cook, Same-Day, or Complex?; in the meat department of a grocery store, raw beef, pork, and the lamb roast are available for purchase by their customers.
Conduct a hazard analysis
Step 1 of HACCP
Determine critical control points
Step 2 of HACCP
Establish critical limits
Step 3 of HACCP
Establish monitoring procedures
Step 4 of HACCP
Establish corrective actions
Step 5 of HACCP
Verification
Step 6 of HACCP
Record keeping and documentation
Step 7 of HACCP
Critical limit
The maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard may occur.
Reheating a product
An example of corrective action is _____________________________.
Critical control point
And employee cooks chicken to 165°F for 15 seconds. Cooking the chicken is the ____________________________.
Sous vide (SV)
Cold food is packed with ROP and cooked in the sealed package before the sale or service.
Cook-Chill (CC)
Cooked food is packed with ROP, and then cooled.
Fact
Myth or fact?; A HACCP plan is a written document that a food service or retail establishment must follow if a specialty process is used and a variance is granted.
Myth
Myth or fact?; A critical control point is any step in the flow of food where a hazard can be controlled.
Fact
Myth or fact?; A critical limit is a maximum or minimum specific boundary required for each critical control point.
Fact
Myth or fact?; A variance is a written document issued by the regulatory authority that authorizes an exception to the food code.
Myth
Myth or fact?; HACCP analyzes biological, chemical, and radiological hazards that may cause an unacceptable health risk.