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Flashcards in Applying HACCP Principles Deck (36)
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1

HACCP is based on ___

UFSDA food code

2

Define HACCP. What does it focus on?

A system that identifies hazards associated with a food product or process in order to control them.
Focuses on highly controllable points.

3

What prerequisites does HACCP system require? (2)

-GRP's (Good Retail Practice)
-SSOP's (Sanitation Standard Operation Procedures)

4

SSOP includes what?

-hand washing, glove usage, receiving practices etc.

5

What are the 7 HACCP principles?(HC/CMC/VR)They are made on the assumption of what?


-Conducting Hazard Analysis
-Establishing Critical Control Points
-Establishing Critical Limits
-Monitoring procedures
-Corrective actions
-Verification Procedure
-Record-keeping system
These are based on the assumption that good hygiene is already in place

6

How are the 7 HACCP principles organized?

Pre-operational
Operational
Management

7

What are the HACCP principles at the pre-operational level? (HC)

Conducting Hazard Analysis
Establishing CCP


8

What are the HACCP principles at the operational level? (CMC)


Establishing Critical Limits
Monitoring
Corrective actions

9

What are the HACCP principles at the management level? (VR)

Establishing a Verification Procedure
Establishing a Record-keeping system

10

What are the 3 steps that need to be taken prior to applying HACCP principles?

1) Assemble HACCP team
2) Describe product/intended use
3) Construct and confirm flow diagrams

11

Define a hazard

Something that can cause harm and that is reasonably likely to occur if not controlled

12

What are the 3 types of hazards?

1) Biological
2) Chemical
3) Physical

13

Which of the following are HACCP Standards for preventing infection?
A) Wash all fruits/veg prior to cutting
B) Do not serve sprouts
C) Cook extra 30 mins after adding spices
D) Blast freeze sushi
E) All of the above

E)

14

(T/F) To prevent intoxications the HACCP standards indicate that good personal hygiene and covering infected cuts, wounds will prevent botulism.

False, will prevent staph infections

15

What is the Critical Control Point? CCP? What level does it operate at?

Point in the process where a CONTROL an be applied to mitigate hazards. (needs measurable criteria/standards)
Operates at the pre-operational level. (HC)

16

Give an example of a CCP

Cooking

17

How are critical limits established? What level does it operate at?

The limits ate which the hazard remain acceptable without compromising food safety.
Operates at the operational level (CMC)

18

Give an example of a critical limit

During cooking, a specific temperature must be mandated to ensure harmful bacteria are killed off

19

Differentiate CCP and critical limits

Critical Control Points are POINTS and therefore not quantitative
i.e. CCP = cooking
Critical Limit when cooking = cook to an internal temperature to 74 C

20

____ is critical to ensure control measures are successful in mitigating risk

Monitoring

21

Give an example of monitoring

When cooking, worker should have a specific method of measuring temperature using a specialized thermometer

22

When there's deviation from the critical limit ____ is needed to bring the process back on track

corrective actions

23

What are some examples of corrective actions?

-refusing delivery
-discarding
-reheating
-assign areas of refrigerator to various items

24

(T/F) Washing produce under running water for 5 minutes is an example of a corrective action

True

25

____ is complimentary to monitoring

Verification

26

Why does verification occur? At what level of HACCP does it operate?

To validate the success of the HACCP control measures.
Operates at the management level.

27

When a HACCP system is first implements, self-inspection and verification must be done:
A) Yearly
B) Monthly
C) Quarterly
B) Bi-Weekly

C) Quarterly

28

Once the effectiveness of a HACCP system is confirmed, self inspection and verifications must be done:
A) Yearly
B) Monthly
C) Bi-Annually
D) Bi-Weekly

A) Yearly

29

A HACCP plan is a ___

working document

30

Why should a record-keeping system/documentation exist?At what level of operation is this?

Can be used to identify trends and provides information on the success of control measures.
Operates at the management level.