Day 5 - HACCP Flashcards
HACCP stands for
Hazard
Analysis
Critical
Control
Point
HACCP is -
A system of food safety to Control the growth of harmful microorganisms
7 principles of HACCP are
Identify hazards
Determine critical control points (CCP)
Set up critical limits
Monitor ccp
Take corrective actions
Verify the system is working and keep records
A CCP is
Any point in the food flow where action must be taken to eliminate the hazard
If potentially hazardous foods are left in the temp danger zone for more than 2 hours,
The food is no no longer safe; discard it
Whenever making cold salads, such as tuna, the best practice is to
Pre chill the ingredients
Artificial trans fat increases LDL, leading to
Leading to heart disease
True or false: artificial trans fat is banned from all foods
True
To improve food safety, security and general work practice, routinely conduct a ___
Self assessment of food operations
The most common injuries among restaurant workers in a workplace are
Slips
Falls
Trips
Cuts
Laceratins
Burn
Muscle strains
Sprains
Electrocution
To avoid falls, wear ___
Slip resistant shoes