Food Safety Management Systems Flashcards
Food Safety Management system
Group of programs,procedures, and measures designed to prevent food borne illness
Active Managerial control
Food safety management system designed to prevent food borne illness by address the five most common risk factors
What is HACCP
A system that identifies risk factors in the procedure of the cooking so they can prevent sickness
HACCP plan
A written document based of the HACCP principles describing procedures a particular operation will follow to ensure safe food
What are critical control points
In the HACCP system, the points in the process is where you can intervene to prevent or eliminate hazards in food
Imminent health hazard
A significant threat or danger to health that requires immediate correction or closure
Conduct hazard analysis (HACCP)
determine if any sort of properties are in the food, preventative measures to control these
Identify critical control points (HACCP)
points in the procedure to try to control to prevent or reduce safety hazard
Determine critical limits(HACCP)
maximum or minimum value in which a safety hazard can be controlled
Define monitoring procedures(HACCP)
the monitoring are the process which ensures that each process is under control at each critical control point
Implement corrective action(HACCP)
when deviation in critical limit occurs, corrective action must be initiated to prevent health hazards
Establish verification procedures (HAPPC)
Validation ensures the the HACCP plan is working as designed and is successfully producing a safe product
Create record keeping procedure (HACCP)
Documents must be available to prove that the critical limits are being followed
How to respond to a foodborne illness outbreak
1.detect it 2.define and find cases 3. generate hypothesis about likely source 4. test 5. solve point of contamination and source of the food 6.control outbreak 7. decide it’s over
