exam 4

Card Set Information

Author:
efrain12
ID:
284775
Filename:
exam 4
Updated:
2014-10-04 18:24:59
Tags:
Foods
Folders:

Description:
essay question
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user efrain12 on FreezingBlue Flashcards. What would you like to do?


  1. what does HACCP stand for?
    Hazard analysis & critical control point
  2. summary of HACCP
    systematized appraoch to preventing foodborne illness during all phases of food production and preparation
  3. summary of CCP in HACCP
    point in HACCP process to be controlled to ensure the safety of food
  4. what are the 7 principles of HACCP?
    1. assess the hazards

    2. identify the critical control points

    3. establish limits at each critical control point

    4. monitor critical control points

    5. take corrective action

    6. documentation

    7. verification
  5. HACCP principle #1) assess the hazards- what are 3 purposes of hazard analysis?
    1. identify the hazards

    2. assess the risk for these hazards

    3. develop preventative measures to keep hazards under control
  6. HACCP) Principle #2- Identify critical control points. Main objective here?
    -any point in the food production system during which a loss of control may result in an unacceptable health risk
  7. HACCP) Principle #2- Identify critical control points- what are the 5 categories ?
    -chilling

    -specific sanitation procedures

    -product formulation control

    -prevention of cross contamination

    -employee & environmental hygiene
  8. HACCP) Principle #2- Processing CCP: what are 2 practices that are practiced under food plants?
    • -GMPs
    • *good manufacturing practices

    • -GAPs
    • *good agricultural practices
  9. HACCP) Principle #2- Purchasing CCP : vulnerable foods
    -reputable dealers

    • *written specifications
    • *certain foods be treated w/ special care
  10. HACCP) Principle #2- Preparation CCP (3)
    -thawing

    • -cross contamination
    • *transfer of bacteria or other microorganisms from one food to another 

    • -certain food
    • *treated with special care
  11. HACCP) Principle #2- components of sanitation CCP (7)
    -clean up

    -3 compartment sink

    -drying

    -scheduling

    -equipment

    -facilities

    -pest control
  12. HACCP) Principle #2- Sanitation CCP: which 7 components are revised?
    -Clean up

    -3 compartment sink

    -drying

    -schduling

    -equipment

    -facilities

    -pest control
  13. HACCP) Principle #2- Sanitation CCP: which 7 components are revised) Cleanup
    dishwashing must meet sanitation guidelines to pass health department food service inspection
  14. HACCP) Principle #2- Sanitation CCP: which 7 components are revised) 3 compartment sink
    sink must be divided between soaking & washing, rinsing, and sanitization
  15. HACCP) Principle #2- Sanitation CCP: which 7 components are revised) drying
    air or heat
  16. HACCP) Principle #2- Sanitation CCP: which 7 components are revised) scheduling
    scheduling for cleaning and maintenance
  17. HACCP) Principle #2- Sanitation CCP: which 7 components are revised) equipment
    NSF
  18. HACCP) Principle #2- Sanitation CCP: which 7 components are revised) Facilities
    designed & maintenance
  19. HACCP) Principle #2- Sanitation CCP: which 7 components are revised) pest control
    • -keep pests under control.
    • *there are numerous pest that might be present in kitchen
  20. Haccp) Principle #2: Personnel CCP (5)
    -personal hygiene checklist

    • -training
    • *Servsafe

    -reinforcement

    -updates

    -feedback
  21. Haccp) Principle #3: overview of this principle
    this principle emphasizes to establish critical control limits
  22. Haccp) Principle #3: what are the 4 CCL that need to be establish?
    -temperature

    -time

    -water & humidity 

    -pH
  23. Haccp) Principle #3:what are some components to be revised under temperature CCL
    -TDZ

    -heating

    -holding

    -serving

    -cooling/refreshing

    -storage temperatures
  24. Haccp) Principle #3: Temperature CCL) TDZ
    temperature danger zone

    -40 to 140 F
  25. Haccp) Principle #3: Temperature CCL) spore
    encapsulated, dormant microbe resistant to environmental factors that could result in its death
  26. Haccp) Principle #3: Time CCL (3)
    -2 hour rule= actual time off

    -4 hour rule= cumulative time

    -storage times= varies
  27. Haccp) Principle #3: water and humidity CCL
    moisture content low
  28. Haccp) Principle #3: ph CCL)
    4.6-7.5
  29. Haccp) Principle #4: 3 purposes to monitor critical control points (CCL)
    -tracks system so loss of control is recognized & corrective action is taken to prevent a deviation

    -indicates corrective action must be taken

    -written documentation for verification of the HAACP plan
  30. Haccp) Principle #5: take corrective action (3)
    -determine if unsafe food was produced 

    -take corrective action

    -record any corrective action taken
  31. Haccp) Principle #6: documentation (8)
    -listing of HACCP team & responsibilities 

    -description of product & intended use

    -flow diagram of food prep w/ CCP

    -hazards associated w/each CCP & preventative measures 

    -monitoring system

    -corrective action plans

    -record-keeping procedures

    -verification procedures of HACCP system
  32. Haccp) Principle #7: verification (3)
    -internal verification procedures

    -external verification procedures 

    -national surveillance

What would you like to do?

Home > Flashcards > Print Preview