Understand food safety mget systems

Servsafe Chapter 8

HACCP ( Hazard Analysis Critical Control Point )

Biological chemical physical hazards within a product eliminated through operation.

Priniciple 1 ( Conduct a Hazard Analysis )

identify potential hazards

identify TCS foods and determine where hazards will occur.

Principle 2 ( Determine Critical Points )

Identify where hazards can be prevented, eliminated, or reduced to safe levels.

Principle 3 ( Established Critical Limits )

Establish minimum and maximum limits.

Principle 4 ( Establish Monitoring Procedures )

Operate critical limits and determine who will monitor them.

Principle 5 ( Identify Corrective Actions )

Steps to take when critical limits are not met.

Principle 6 ( Verify That Theh System Work )

Determine if plan is working

Monitoring charts, records and hazard analysis

Principle 7 ( Establish Procedures For Record Keeping And Documentation )

Monitoring activities taking corrective actions validating equipment working with suppliers.

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

A. Storage

B.Cooling

C.Cooking

D.Reheating

What is the first step in developing a HACCP lan ?

A.Identify corrective actions

B.Conduct a hazard analysis

C.Establish monitoring procedures

D.Determine critical control points

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

A. Food safety certificate

B.Crisis management

C.Master cleaning schedule

D.Variance from the local regulatory authority

Principle 2 ( Determine Critical Control Points ) Example

How the food must be handled throughout the flow of food and the correct cooking is the only way that will help you eliminate or reduce bacteria.

Principle 4 (Establish Monitoring Procedures ) Example

Checking the temperature of the food after cooking and being able to reach the internal temperature of 165 for 15 seconds.
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