Steps to be taken when the results of monitoring at the CCP indicate a loss of control
What is Corrective Action
100
procedures and decision criteria outlining how/when/how often a food is evaluated for tests
What is a sampling plan
100
Step by step process of identifying the hazards in a specific food process, where they are in the process and whether or not there is a Control Step
What is a CCP decision tree
100
The path a clam takes from its happy home on the sea floor to the spoon of chowder.
What is the Food Chain?
100
Use of Scientific Data to determine the factors to be monitored as CCP's to assure food safety is achieved is a specific food system
What is Validation
200
Time and temperature measurements at a CCP
What is monitoring
200
Coliforms
What are bacteria from the intestinal tract of mammals
200
All food operations personnel must be instructed on appropriate level of hygiene according to their level of responsibility
What is training
200
Assurance that food is safe for human consumption according to its intended use.
What is Food Acceptability
200
The use of microbiological testing to show (determine) that the control measure is successful in reducing the target Hazard
What is Verification
300
Hazard Identification and Hazard Evalutation
What are the two stages of Hazard Analysis
300
Transfer of pathogens from one food to another by direct contact or food handler error.
What is cross contamination
300
steps in the food chain up to and including harvesting, slaughter, milking and fishing
What is Primary Production
300
The Scientific structured approach that evaluates the danger of specific pathogens
What is Risk Assessment
300
Product specification that states level of Bacillus serious that is acceptable in a food or lot of food.
What is microbiological Criteria
400
Confirmation process that the HACCP plan is working through sampling and Auditing
What is Verification
400
Poor personal hygiene and improper holding temperatures
What are foodborne illness risk factors?
400
Type of HACCP plan needed for serving cooked chicken at a restaurant.
What is a HACCP plan from delivery to consumption?
400
National Environmental Health Association
What is NEHA?
400
Action that can be used to prevent or eliminate a food safety Hazard or reduce it to an acceptable level
What is a Control Measure
500
Collection of relevant data, including sample records, ccps, validation data etc., signed by two people, updated on a regular basis
What is Record keeping (HACCP) #7
500
Food that only goes through a heat step (kill) once.
What is Same Day Service
500
Reason a Hairnet is used in all food manufacturing and service operations
What is to prevent a physical Hazard?
500
Relationship between the magnitude of exposure (of a chemical, biological or physical agent) and the severity or frequency of the adverse health effects.
What is Dose-Response Assessment
500
The act of conduction a planned sequence of observations or measurements to assess whether a control measure is under control.