Haccp 7 principles - Study guides, Class notes & Summaries

HACCP Examination Questions with Answers Prerequisite Programs to Control Bacterial Growth ensure that - Answer-potentially hazardous food is received and stored at a refrigerated temperature of 41 F / 5 C or below. Prerequisite Programs to Maintain Equipment ensure that - Answer-1. food contact surfaces including utensils are cleaned/sanitized 2. tempurature devices calibrated regularly 3. cooking and hot holding equipment are routinely checked 4. cold holding and cool equipment routinel...

here are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules - C Critical Control Points (CCPs) are steps in a production process in which loss of control may result in an unacceptable health risk True or False - True Which of the following are considered pre-requisite program A) GMP B) SSOP C) Pest Control Program D) All of the above - D A bacteria that can cause human illness is call

HACCP - 7 principles (Hazard Analysis/Critical Control Points Questions With Solutions #1: Conduct A Hazard Analysis Three steps: Identify hazardous menu items Determine flow-of-food Determine hazard Example: grilled chicken - hazard is salmonella

Preliminary Steps of HACCP - 1) Assemble the HACCP team 2) Describe the food and its distribution 3) Describe the intended use and the consumers of the food 4) Develop the flow diagram and describe the processes 5) Verify flow diagram Principles of HACCP - 1) Conduct hazard analysis 2) Determine critical control points 3) Establish critical limits 4) Establish monitoring procedures 5) Establish corrective actions 6) Establish verification procedures 7) Establish recordkeeping and docu...

HACCP Exam 2 with Complete & Verified Solutions Aspergillus flavus - Answer ️️ -Causes Aflatoxins are the toxins produced by this mold 6.5 log10 reduction in Salmonella (IT 151 F for>41 sec) - Answer ️️ -Beef Patty Botulinum cook - Answer ️️ -12 D process - for canned low acid foods Heat resistance of microorganisms - Answer ️️ -D value - means time in minutes required to reduce a certain microbial resistance by 1 log (choose a certain temp, how long does it take to red...

EXPLAIN the numerical format used to identify debit able and non-debit able provisions. ( Debitable provisions (CRITERIA HAS TO FOLLOW) Used to identify compliance criteria. Applies to requirements associated with managing and maintaining food establishments; must adhere to this criteria. Non-debitable provisions (RECOMMEND, DOES NOT HAVE TO FOLLOW) a. Highly Susceptible Population (1) Persons who are more likely than other people in the general population to experience foodborn...

Seven Principles of HACCP - ANSWER 1. Conduct Hazard Analysis and Risk Assessment 2. Determine CCPs 3. Monitor each CCP 4. Establish Specifications for CCPs 5. Establish Corrective actions 6. Establish Record keeping system and documentation procedures 7. Establish Verification Procedures Food Safety Policy - ANSWER We Deliver Brands that Consumers can Trust and Value HACCP - ANSWER Hazard Analysis Critical Control Point HACCP - ANSWER A system to identify hazards and a means to ...

Deviation A departure from a set of standards or specifications (critical limits) Hazard Condition A biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect (injury or illness) Allergen Considered to be a chemical hazard. Preventive Maintenance A proactive method of controlling potential hazards through the systematic inspection, effective monitoring, and controlling of various procedures and protocols. It can be achieved by r...

Foodbourne Diseases cause approximately 48 million illnesses, 128,000 hospitalizations & 3,000 deaths Highly Susceptible Population (HSP) Preschool age children, older adults in healthcare Facilities, women who are pregnant and those with impaired immune systems CDC 5 Major Risk Factors •Improper Holding Temps •Inadequate cooking •Contaminated equipment •Food from unsafe sources •Poor personal hygiene FDA Food Code 1. Demonstration of knowledge 2. Associate Health C...

HACCP Principles Exam Test with Complete Solutions HAACP - Answer ️️ Hazard Analysis and Critical Control Point - a systematic approach to the identification and control of food safety hazards. 7 HACCP Principles - Answer ️️ 1. Conduct a Hazard Analysis 2. Determine Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Actions 6. Establish Verification Procedures 7. Establish Recordkeeping and Documentation Procedures Pr...