Food Safety Management Systems Flashcards Preview

William Genschow,HM 111 Sanitation > Food Safety Management Systems > Flashcards

Flashcards in Food Safety Management Systems Deck (14)
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1
Q

Food Safety Management system

A

Group of programs,procedures, and measures designed to prevent food borne illness

2
Q

Active Managerial control

A

Food safety management system designed to prevent food borne illness by address the five most common risk factors

3
Q

What is HACCP

A

A system that identifies risk factors in the procedure of the cooking so they can prevent sickness

4
Q

HACCP plan

A

A written document based of the HACCP principles describing procedures a particular operation will follow to ensure safe food

5
Q

What are critical control points

A

In the HACCP system, the points in the process is where you can intervene to prevent or eliminate hazards in food

6
Q

Imminent health hazard

A

A significant threat or danger to health that requires immediate correction or closure

7
Q

Conduct hazard analysis (HACCP)

A

determine if any sort of properties are in the food, preventative measures to control these

8
Q

Identify critical control points (HACCP)

A

points in the procedure to try to control to prevent or reduce safety hazard

9
Q

Determine critical limits(HACCP)

A

maximum or minimum value in which a safety hazard can be controlled

10
Q

Define monitoring procedures(HACCP)

A

the monitoring are the process which ensures that each process is under control at each critical control point

11
Q

Implement corrective action(HACCP)

A

when deviation in critical limit occurs, corrective action must be initiated to prevent health hazards

12
Q

Establish verification procedures (HAPPC)

A

Validation ensures the the HACCP plan is working as designed and is successfully producing a safe product

13
Q

Create record keeping procedure (HACCP)

A

Documents must be available to prove that the critical limits are being followed

14
Q

How to respond to a foodborne illness outbreak

A

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