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1

What should food service establishments have for the safe preparation of each menu item in the establishment?

Written plans called Food Safety Plans (FSP)

2

What are FSP a part of?

Food Safety Plans are part of a Hazard Analysis Critical Control Points (HACCP) program, a systematic approach to product safety that is widely used in the food industry

3

When does FSP begin and when does it end?

An FSP begins at the receiving and storage stage, when food enters the establishment, until the point when it is served to the customer

4

What will happen if all food handlers follow the FSPs for the foods served in an establishment?

The risk of food contamination will be reduced

5

What does FSP identify?

An FSP identifies Hazards, Critical Control Points, Critical Limits, Monitoring Actions and Corrective Actions

6

What kind of hazards are by far the most common type of hazard?

Biological hazards

7

What is the Critical Control Point?

In a Food Safety Plan, a Critical Control Point (CCP) is a point beyond which no further action can be taken to eliminate a hazard; it is either a kill step or a control step

8

What is the kill step?

The kill step is the step at which the hazard is eliminated

9

What foods are subject to the kill step and how does CPP kill bacteria?

For foods such as raw meats, poultry, seafood and eggs, a CPP is the cooking step when the temperature of the food is raised to a high enough temperature (74) to kill bacteria

10

What is the control step?

The step at which the hazard is controlled

11

What foods are subject to the control step and how does CPP control bacteria growth?

For foods such as fresh salad ingredients or ready-mad sandwiches, a CCP is the storage step when the food is stored away from potentially hazardous foods and at a temperature low (4) enough to control bacterial growth

12

What are Critical Limits?

Critical Limits are specific and measurable limits that indicate effective control of a critical control point

13

What are Monitoring Actions?

Monitoring Actions are checks, measurements or observations that prove that the critical limit is met

14

What are some examples of monitoring actions?

Monitoring actions might include checking the internal temperature of hamburger patties at the end of the cooking time, or checking the temperature of the sandwich display cooler every two hours

15

What should the monitoring actions be?

Monitoring actions should be documented and accurated records kept

16

What are Corrective Actions?

Corrective Actions are procedures that should be followed when a critical limit has not been met

17

What should the corrective actions be?

Corrective actions should be documented and accurated records kept

18

How often should one performs monitoring actions?

One should monitor every two hours