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Vocabulary
General Questions
Principles
100
It is the managers responsibility to actively control there and other risk factors for food borne illness.
What is Active managerial control
100
What can be a 3 ring notebook or binder enclosing the plan's materials
What is crisis kit
100
What is the first principle?
What is Conduct a hazard analysis
200
Food safety management system
What is group of practices and procedures intended to prevent foodborne illness.
200
What are 4 out of 8 foundations of food safety management system
What is Personal Hygiene program, Food safety training program, supplier selection specification program, Quality control and assurance program, Cleaning and sanitation program, SOP(Standard operation procedures), Faculty and design equipment maintenance program, pest control program.
300
What is based on the 7 basic principles
What is HACCP principles
300
What are 4 ways to achieve active managerial control in the operation
What is Training programs, Manager supervision, SOPs, HACCP
300
Johnny was cooking chicken but it didn't meet it's critical limit, what is this?
What is Identify Corrective Actions
400
Jimmy went to the kitchen to check the chicken breast multiple times to prevent any hazards, what do you call this?
What is Critical control points (CCPs)
400
Good communication is critical when handling what?
What is Crisis
400
List the 7 HACCP principles in order
What is 1) Conduct a hazard analysis. 2) Determine critical control points. 3) Establish Critical Limits. 4) Establish Critical Procedures. 5) Identify corrective actions. 6) Verify that the system works. 7) Establish procedures for record keeping and documentation
500
A significant threat or danger to health that requires immediate correction or closure prevent injury
What is imminent health hazard
500
A HACCP system must be based on _______ plan.
What is Written