Vocabulary
food that is contaminated from cleaning supplies, pesticides, food additives and metals.
Chemical food hazard
Eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables
Salmonellosis
what does HACCP stand for?
Hazard Analysis Critical Control Point
amount of seconds needed when washing hands.
20 seconds
flesh pearly and opaque
shrimp, lobster and crabs.
Cross-contamination
The movement of harmful organisms from one place to another.
Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish from contaminated waters
Hepatitis A
what does CCP stand for?
Critical Control Point
A condition or practice conducive to the preservation of health.
Hygiene
ham fully cooked (to reheat)
140 degrees F
Disease-producing organism such as bacterium, virus, parasite, or fungi.
Pathogen
Improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil
Botulism
How many principles does HACCP have?
seven
To kill disease-causing bacteria
Sanitize
Poultry
165 degrees F
Is caused by consuming contaminated food, beverages, or water and can be a variety of bacteria, parasites, viruses and/or toxins.
Food-borne Illness
Water or food contaminated with human feces.
E. Coli
Accurate records enable you to make sure a HACCP system is working as intended. Review records regularly to check that all CCPs are being correctly monitored and that corrective actions are taken according to the proper procedures and adequate to control hazards.
verifying the system works
Factors of food spoilage
Light, oxygen, heat, humidity, temperature and spoilage bacteria.
Flesh is milky white or opaque and firm.
Scallops
Range for growth of bacteria to be most rampant 41 to 135F
Danger Zone
Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler
Shigella
A procedure that must be followed whenever a critical limit is not met.
Corrective action
Signs of food spoilage
A change in color, a change in texture, an unpleasant odor, or an undesirable taste.
Beef, pork, veal and lamb
145 degrees F with a 3 minute rest time.