Understand food safety mget systems
Servsafe Chapter 8
HACCP ( Hazard Analysis Critical Control Point )
Priniciple 1 ( Conduct a Hazard Analysis )
identify TCS foods and determine where hazards will occur.
Principle 2 ( Determine Critical Points )
Principle 3 ( Established Critical Limits )
Principle 4 ( Establish Monitoring Procedures )
Principle 5 ( Identify Corrective Actions )
Principle 6 ( Verify That Theh System Work )
Monitoring charts, records and hazard analysis
Principle 7 ( Establish Procedures For Record Keeping And Documentation )
The deli serves cold sandwiches in a self serve display. Which step in the flow of food would be critical control point ?
What is the first step in developing a HACCP lan ?
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?
C.Master cleaning schedule
D.Variance from the local regulatory authority