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Handwashing should be done for at least 60
seconds to prevent people from contaminating food
F -20
Low acid canned foods are more highly regulated
than acidified foods
T
Cleaning should always precede sanitizing
T
The Good Agricultural Practices are regulations
required by USDA
F
One should always carry an apple harvest ladder
by the sides only
T
Crisis management in food safety is the best
handled by one spokes person
T
The DALs mandate zero tolerance for food defects
F
The GMP’s are a set of recommendations that
govern food service operations
F
“Best used by” dates on foods refer to the date
when the food is no longer safe
F
There are specific GMP’s for acidified foods
T
Critical food processing parameters could
include pH and temperature
T
Bottled drinking water is regulated by the EPA
F - FDA
GMPS are regulations whereas SSOPS are specific
operational plans
T
All operations that mandate HACCP do not
necessarily mandate SSOPS
F
Management has responsibility for ensuring food
is processed in a safe manner
T
The word “should in regulatory language means
you have to do it
F
Examples of smart technology for food
traceability include 3-barecodes
T
CCP’s are points in a HACCP plan where product
color may deteriorate
F
The most common food vehicle for Trichimella
parasites is beef
F
Hepatitis A is a virus that can grow in foods
F
The FDA determines what the critical control
points are in a HACCP plan
F
HACCP is a mandatory program for peanut products
F
The Temperature and time combination required to
achieve ideal canned green bean texture is an example of critical control
points
F
A score of 90 or higher is required on a
restaurant inspection in Multnomah County
F -70
Record Keeping is important because..
1. it provies that a processor is following their HACCP plan
2. it verifies that efficiency of the HACCP plan
3. Records can ve viewed by regulatory oficials
The Goal of HACCP is it
1. prevent defects from occuring
2. procide a science-based approach to food safety
HACCP plants are currently required for..
Juice
DAL- Tolerance for defects
GMP - bottled drinking water
GAP- Farm safety plan
HACCOP- Verification step
SSOP - sanitary water and ice
RIFD - Food traceability
Best used by date - food quality
Food Code - Burger king
Type 1 recall - food allergens
Melamine - food safety issue
GAP - guidelines for food production operations
OSHA- sanitary/safe conditions
If you didnt record it?
you didnt do it.
Can defects - critical defects in seam not panel
GMP - regulation not guidelines
Author
bschuler
ID
158314
Card Set
FST 360
Description
test 2
Updated
6/12/2012, 4:42:53 AM
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