Food, Acidity, Time, Temperature, Oxygen, Moisture
What is FAT TOM
100
picture of the plant and the path the food takes
What is a process flow diagram
100
Principle 1
What is to Conduct a Hazard Analysis
100
Potentially Hazardous Food
What is PHF
100
Temperatures from 41F to 135F
What is the Danger Zone
200
Chlorine, Iodine and Quats
What are sanitizers
200
The plant manager, quality personnel, operations manager and representative line workers
What are the people on the HACCP team?
200
Principle 2
What is to Determine the Critical Control Points
200
Bacteria, Viruses and parasites
What are microbiological Hazards?
200
Aw
What is water Activity
300
Procedures to prevent pest infestation by controlling access, food and water supplies.
What is a Pest Control System
300
Process of knowing the final end consumer of the food and how it will be consumed
What is to identify the intended use of the food
300
HACCP Principle three
What is to Establish Critical Limits
300
Microorganisms that grow and survive in the same environment as pathogens and are easily detected
What are indicator organisms
300
Critical water activity below which food pathogens do not grow
What is an Aw of 0.85
400
At the beginning of food handling activities, immediately after using the toilet, and after handling any raw or contaminated food
What are the times when employees must wash their hands in a food processing facility
400
Written document that discusses the food, what formulations and recipes are used, processing steps, physical traits like pH, and Aw, storage and distribution
What is to describe the product
400
What is HACCP principle Four
What is to Establish Monitoring procedures
400
Dairy, Wheat, Soy, Egg, Shell-fish, peanuts, tree nuts
What are the 7 major food allergens
400
A metal detector
What is a Critical Control point to control physical hazards of metal?
500
Potable Water
What is the type of water that should be used to come in contact with food processing equipment.
500
Visit to the plant to review the flow-diagram
What is on site confirmation of the flow diagram
500
HACCP Principle Six
What is to Conduct Ongoing Verification
500
Food that goes through the "Danger Zone" more than once