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100
a way to control risks by keeping food out of the temperature danger zone (cooling correctly)
What is time and temp parameters for controlling pathogens.
100
this approach of managing food safety risks focuses on controlling the 5 most common risk factors that cause foodborne illness.
What is active managerial control
100
this type of processing requires a HACCP plan.
What is custom processing animals
100
HACCP principles: minimum and maximum limits for each critical control point
What is establish critical limits
100
these are notices that you must provide your customers about the risks of raw or under-cooked food
What is consumer advisory
200
these controls help prevent cross-contamination from hands to food.
What is controlling hands as a vehicle of contamination
200
what does HACCP stand for?
What is hazard analysis critical control point
200
this method of preserving food requires a HACCP plan.
What is smoking food
200
HACCP principles: determining the best way to check the critical limits
What is establish monitoring procedures
200
this type of cleaner contains surfacants that reduce surface tension between the soil and the surface being cleaned.
What is detergents
300
policies and procedures that you put in place to make sure your employees are practicing personal hygiene
What is staff health control
300
a group of procedures and practices intended to prevent foodborne illness
What is food safety management system
300
HACCP principles: Maintain plans and documentation and records.
What is record keeping and documentation
300
HACCP principles: find points in the process where the identified hazards can be prevented.
What is determine critical control points
300
detergents that contain a grease-dissolving agent.
What is degreasers
400
as a manager, this is what you must be able to show that you know what to do to keep food safe.
What is demonstration of knowledge
400
this will have a written plan that focuses on preparation, response and recovery.
What is crisis-management program
400
HACCP principles: Determining if the plan is working
What is verification
400
HACCP principles: identify and assess potential hazards
What is conduct a hazard analysis
400
this cleaner is used on mineral deposits that other types of cleaners cannot remove.
What is delimers
500
offering these in a display tank requires a HACCP plan
What is live molluscan shellfish
500
this type of food packaging requires a HACCP plan.
What is reduced oxygen packaging
500
HACCP principles: identify steps that must be taken when a critical limit is not met
What is identify corrective actions
500
how many HACCP principles are there?
What is 7
500
this cleaner contains a scouring agent that helps hard-to-remove soil.
What is abrasive cleaners
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