Program Principles
Control
Food-Borne Illness
Microbiological Concerns
Industry Control
100
Prepare a list of steps in the process where significant hazards occur and describe control measures.
What is Conduct Hazard Analysis.
100
The state wherein correct procedures are being followed and criteria are being met.
What is Control.
100
Most important rule for preventing food-borne illness.
What is DO NOT CROSS CONTAMINATE.
100
Carried intestinal tracts.
What is Salmonella.
100
Removes visible and invisible contamination.
What is Steam Vacuuming.
200
Defined as a step which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
What is Identify Critical Control Points.
200
Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
What is Control Measure.
200
This degree is 28%.
What is Poor personal hygiene.
200
Anaerobic, producers an enterotoxin, keep food> 140F.
What is Clostridium perfringens.
200
Hot water (160-180F) shower cabinets.
What is Hot- Water Washing.
300
Results of monitoring to adjust the process and maintain control.
What is establish CCP monitoring requirements.
300
Any action to be taken when the results of monitoring at the CCP indicate a loss of control.
What is Corrective action.
300
This degree is 23%.
What is Contaminated equipment.
300
Sanitation problem, proper cooking helps control, avoid cross contamination.
What is Campylobacter Jejuni & Coli.
300
Hot solution of 2% lactic or acetic; misted onto carcasses; highly effective.
What is Organic Acid Washes.
400
Process control system that identifies where hazards might occur in the food production process
What is HACCP.
400
A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
What is CCP.
400
This degree is 12%.
What is Food from unsafe source.
400
Grows at refrigerated temperatures.
What is Listeria Monocytogenes.
400
Good as wash and water treatment.
What is Ozone treatment.
500
While many public opinion studies report that consumers are concerned primarily about chemical residues, such as from pesticides and antibiotics, these hazards are nearly non-existent.
What is Major Food Hazards.
500
A criterion which separates acceptability from unacceptability.
What is Critical limit.
500
Totals exceed 100% because _____ _____ may be involved.
What is Multiple factors.
500
Implementing and maintaining effective sanitation programs provides assurance that your food products are safe and meet your high quality standards.
What is Microbiolocial Concerns.
500
"Good" bacteria used as ingredient; Example, fermented sausages.
What is Probiotics.
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