Show:
overview
HACCP
FDA public health
managerial control
100

what Perosn in the kitchen contorols risks and hazards and oversees everyting in the kitchen 

kithchen manager

100

what is HACCP

a plan that can be implmented to contol the risk of foodbone ilnesses

100

the FDA make specif health recomdatons for controlllig common risk from ________

food borne illness 

100

the food saftey managment ystem prevents foodborne illness by actively controls risks and hazards throughout the flow of food . ture or false 

true 

200

name 1 food safety program 

  • Personal hygiene program

  • Food safety program

  • Supplier selection and specification program

  • Quality control and assurance programs

  • Cleaning and sanitation program 

  • Standard operating procedures (SOPs)

  • Facility design and equipment maintenance

  • Pest-control program

200

what are the 3 types of hazzard is the HACCP idienfying 

phisiacllay biologicial chemicial 

200

rules must be in place so staff keep _________

personal hygine 

200

What is not a common risk factor for foodborne illness

  1. Purchasing food from unsafe sources

  2. Failing to cook food correctly

  3. Cleaning dishes by hand

  4. Practicing poor personal hygiene

cleaning dishes by hand 

300

3 thing food handelr should be trainde for 

How to prevent food borne illness

When to report an illness 

How too keep good personal hygiene 

300

it identfys point within the ________

flow of food 

300

were shoudl the wanring that consumoing raw or undercooked food can increse your risk of food borne lilness 

on the menu 

300

 What significant Hazard is a HACCP plan based on:

  1. Physical

  2. Chemical

  3. Biological

  4. All of the above

all of the above

400

make sure that all procudres are _____

followed

400

what do you do if you encounter a hazzard 

control or elimante it 

400
check hot held foods temp every _  hours 

2

400

the manger is respolsible for contriolling _______

risk factors 

500

The five common risk factors for foodborne illness:

  • Purchasing food from unsafe sources

  • Failing to cook food correctly

  • Holding food at incorrect temperatures Using contaminated equipment

  • Practicing poor personal hygiene

  • contmainted equitment 

500

what does HACCP stand for 

hazzard anlaysis cristicail control points 

500

their must be rules to prevent pepole from touching ready to eat food without ____

gloves

500

take step to _______ procdures or behvoirs 

improper