Show:
true or false
HAACP
HAACP
Food safety management system
Random
100
FDA stand for Food and Drug Admissions
What is False...food and drug administration
100
Conduct a Hazard Analysis
What is principle 1
100
Establish Verification Procedures
What is principle 6
100
verifies that the system works
What is verification
100
The title of this chapter is..
What is food safety management systems
200
critical control points only determines when hazards can be prevented or eliminated to safe levels
What is False...it also reduces to safe levels
200
Establish Critical Limits
What is priciple 3
200
How many principles are there in HAACP
What is 7
200
steps taken when limits are not met
What is corrective actions
200
failing to cook food adequetly isnt a common risk factor
What is false
300
The appropiate critical control point for cooking chicken is 165 F
What is True
300
Determine Critical Control Points
What is principle 3
300
Establish Recordkeeping and Documentation Procedures
What is principle 7
300
makes sure limits are consistently met
What is monitoring procedures
300
Five common risk factors to foodborne illness
What is 1 Purchasing food from unsafe sources 2 Failing to cook food correctly 3 Holding food at incorrect temperatures 4 using contaminated equipment 5 Practicing poor personal hygiene
400
HACCP is based on identifying significant minerals in food hazards at specific points within a products flow through an operation.
What is False...HACCP is based on identifying significant biological. chemical, physical hazards at specific points within a products flow through an operation.
400
Establish Corrective Actions
What is principle 5
400
What does HAACP stand for
What is Hazard Analysis and Critical Control Point
400
maintains and keeps records and documentation
What is record keeping
400
SOP stands for
What is standard operating procedure
500
Establishing critical limits is the 4th principle
What is false..3rd
500
Establish Monitoring Procedures
What is principle 5
500
The meaning of HAACP
What is a systematic approach to the identification and control of food safety hazards.
500
establishes minimum and maximum limits
What is critical limits
500
A variance from the regulatory authority is required before processing: hint- there are seven listed name at least 3
What is 1. Smoked foods as a method to preserve it (not for flavor) 2. Foods with food additives or components such as vinegar to preserve or alter it so it no longer requires TTC for safety. 3. Cured foods. 4. Custom-processed animals. 5. Packaged food using ROP. 6. Treated juice on-site and packaged for later sale. 7. Sprouting seeds or beans.