Selection 1
Who's responsibility is it to actively control these foodborne illnesses risk factors?
The Manager
Whats does HACCP mean?
Hazard analysis critical control point
What does SOPS stand for?
Standard. Operating. Procedures.
What agency does public health interventions?
FDA
What would be safe if managers monitor critical activities in the operation.
the food
What is require before processing food?
A variance
What is the personal hygiene program?
Basic procedures given to minimize your risk of infection
What is HACCP based on?
based on identifying significant biological, chemical, or physical hazards
What is the food safety program?
This program provides ready-to-use programs to train staff on key issues that have to do with food safety programs.
What are the five common risk factors?
Purchasing them from unsafe source
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
Describe Staff Health control and consumer advisor?
Producers must be placed to make sure staff are practicing personal hygiene. Notices must be provided to consumers if you serve raw or under cooked items.
What are the seven HACCP principles
Conduct a hazard principles
Determine critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Identify corrective actions
Verity that the system works
Establish procedures for record keeping and documentation