overview
what Perosn in the kitchen contorols risks and hazards and oversees everyting in the kitchen
kithchen manager
what is HACCP
a plan that can be implmented to contol the risk of foodbone ilnesses
the FDA make specif health recomdatons for controlllig common risk from ________
food borne illness
the food saftey managment ystem prevents foodborne illness by actively controls risks and hazards throughout the flow of food . ture or false
true
name 1 food safety program
Personal hygiene program
Food safety program
Supplier selection and specification program
Quality control and assurance programs
Cleaning and sanitation program
Standard operating procedures (SOPs)
Facility design and equipment maintenance
Pest-control program
what are the 3 types of hazzard is the HACCP idienfying
phisiacllay biologicial chemicial
rules must be in place so staff keep _________
personal hygine
What is not a common risk factor for foodborne illness
Purchasing food from unsafe sources
Failing to cook food correctly
Cleaning dishes by hand
Practicing poor personal hygiene
cleaning dishes by hand
3 thing food handelr should be trainde for
How to prevent food borne illness
When to report an illness
How too keep good personal hygiene
it identfys point within the ________
flow of food
were shoudl the wanring that consumoing raw or undercooked food can increse your risk of food borne lilness
on the menu
What significant Hazard is a HACCP plan based on:
Physical
Chemical
Biological
All of the above
all of the above
make sure that all procudres are _____
followed
what do you do if you encounter a hazzard
control or elimante it
2
the manger is respolsible for contriolling _______
risk factors
The five common risk factors for foodborne illness:
Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures Using contaminated equipment
Practicing poor personal hygiene
contmainted equitment
what does HACCP stand for
hazzard anlaysis cristicail control points
their must be rules to prevent pepole from touching ready to eat food without ____
gloves
take step to _______ procdures or behvoirs