Understanding the Microworld
HACCP Principles
Flow of Food: Introduction & Purchasing and Receiving

Food safety management system designed to actively prevent food borne illness

What is active managerial control?


Small, living organisms that can be seen only through a microscope

What is microorganisms?


Bacteria that can be found in the hair, nose, and throat and in infected cuts

What is Staphylcoccus Aureus?

Food that requires handling during prepping and salads containing TCS food (egg, tuna, chicken, and macaroni)

Deli Meat


Indentifying and assessing potential hazards in food that is served

What is conduct a hazard analysis


A major hazard in the flow of food

What is cross- contamination?


The Five Risk factors

What are:

Purchasing food from unsafe sources

Failing to cook food properly

Holding food at incorrect temperatures

Using contaminated equipment

Poor personal hygiene


Single celled, living microorganisms that can spoil food and cause food borne illness

What is bacteria?


Bacteria found in waters where shellfish are harvested

What is Vibrio vulnificus & Vibrio parahaemolyticus?

Commonly found in oysters


These must be met to prevent or eliminate a hazard or reduce to a safe level

What is establish critical limits?


Steps to avoiding time and temperature abuse

What is monitoring, tools, recording, time and temperature control, and corrective action?

Steps to take when implementing managerial control in the operation

What is:

Identify Risks


Corrective Action

Management oversight




Illness causing microorganisms

What are pathogens?


Bacteria that can be prevented by preventing cross contamination 

What is Nontyphoidal Salmonella and Salmonella Typhi?

Nontyphoidal Salmonella (Poultry, meat, dairy, produce tomatoes, peppers, cantaloupes) 

Salmonella Typhi (RTE foods, Beverages)


Steps that must be taken when a critical limit is not met

What is identify corrective actions?


Examples of receiving deliveries guideline

What is scheduling, staff needs, good preparation, and timing and process for inspections?


A written plan that focuses on three phases which are preparation, response, and recovery

What is a crisis management program?


Bacteria that can be found in dirt that can contaminate potatoes, other vegetables, and rice

What is spores?


Bacteria found in dirt where it forms spores that allow it to survive and carried in the intestines of both animals and humans

What is Clostridium perfingens?

Found in meat, poultry, and dishes made with meat and poultry such as stews and gravies


Finding the points in the process where the identified hazards can be prevented

What is determine critical control points (CCPs)?


Various ways to check temperatures when receiving food

What is insert thermometer stem or probe directly into the thickest part of the food, insert thermometer between two packages, and open package and insert into the food?


To recover from a food-borne illness what steps should be planned in advance

What is:

Working with regulatory authority to resolve issues

Cleaning and sanitizing all areas of operation

Throwing out all suspect food

Investigating to find the cause of the outbreak

Reviewing food handling procedures to if standards are not being met

Developing a plan to reassure customers that the food you serve is safe


Virus/viruses that can be prevented by practicing good personal hygiene

What is Hepatitis A and Norovirus?


These bacteria can be prevented by controlling time and temperature

What are:

Bacillus Cereus

Listeria Monocytogens

Shiga toxin producing E. Coli

Clostridium perfingens

Clostridium botulinum

Campylobacter jejuni


Principles broken down in three groups

What is Principle 1 & 2  help identify and evaluate your hazards

Principle 3, 4, & 5 help establish ways for controlling those hazards

Principles 6 & 7 help maintain the HACCP plan and system and verify its effectiveness


Receiving shellfish requirements

What is store shellfish in the original container until last shellfish is removed, write the date on the shellstock tag, and keep the tag on file for 90 days from that date?

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