HACCP
Food Safety Audit
Corrective Action
Culinary Math
Seven Steps of HACCP
100
HACCP
What is "Hazard Analysis Critical Control Point."
100
Food Safety Audit also known as
What is a Health Inspection.
100
Temperature Danger Zone
What is 41degreese to 135 degrees.
100
8oz
What is a cup.
100
the 7th step
What is verify that the system works.
200
The first three steps in the Seven Steps of HACCP
What is conduct a hazard analysis, determine a critical control point, and establish critical limits.
200
FDA
What is the food and drug administration.
200
corrective action's number in the Seven Steps
What is step 5.
200
#
What is a pound.
200
The point of the seven steps
What is to keep food safe.
300
HACCP was adopted by
What is food processors, restaurants, FDA, and USDA.
300
the number of inspections depends on
What is the number of meals served.
300
too long in the Temperature Danger Zone
What is 2 hours or more.
300
4qt
What is a gallon.
300
Establish monitoring procedures.
What is step number 4
400
originally developed for
What is Astronauts.
400
FDA food code
What is A document that is made to keep food safe.
400
Corrective Actions
What is discarding the contamintaed food or cooking it to the right tepmerature.
400
32oz
What is 2#, 4c, or 1qt.
400
critical limits
What is determine how long food can be in an unsafe temperature.
500
USDA
What is "U.S. Department of Agriculture."
500
inspected by a representative
What is the local health department.
500
below 32 degrees or above 165 degrees
What is the Safe Temperature Zone to keep foods at.
500
8c
What is 2qts or 1/2G
500
type of verification system
What is forms.
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