HACCP System For A Hot Meat Dish Flashcards Preview

Home Economics: 11.1 - Food Safety and Hygiene and HACCP > HACCP System For A Hot Meat Dish > Flashcards

Flashcards in HACCP System For A Hot Meat Dish Deck (20)
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1

List the six stages in a basic HACCP system for a hot meal dish

Purchasing

Transport

Storage

Preparation

Cooking

Serving

2

What headings should be used when describing what occurs at each stage?
(2)

Potential hazards

Control measures

3

What potential hazards could occur during the purchasing stage?
(2)

Produce such as fruit and veg could be damaged e.g. bruised

Food could be contaminated with food poisoning bacteria

4

Give the control measure for damaged produce.

Carefully inspect fruit and vegetables for mould or bruising

5

Give the control measure for food contaminated with food poisoning bacteria when purchasing.

Buy food from a clean store which has a HACCP system in place

6

What potential hazards could occur during the transport stage?
(2)

Cross contamination may occur

Growth of microorganisms due to warmer temperatures may occur

7

Give the control measure for cross contamination during transport

Store raw meat separately from ready-to-eat foods during transport

8

Give the control measure for growth of microorganisms due to warm temperatures during transport.

Store perishable food in cooler boxes/bags to prevent a rise in temperature

9

What potential hazards could occur during the storage stage?
(2)

Contamination by physical contaminants or microorganisms

Drip contamination

10

Give the control measure for contamination by physical contaminants or microorganisms during storage.

Keep food well covered to prevent pests such as flies or microorganism from entering

11

Give the control measure for drip contamination during the storage stage.

Store raw meat in the bottom of the fridge to prevent drip contamination resulting in food poisoning

12

What potential hazards could occur during the preparation stage
(2)

Cross contamination

Contamination by physical contaminants

13

Give the control measure for cross contamination during the preparation stage

Keep raw meets away from ready-to-eat food and use separate equipment for each e.g. a chopping board for meet and a different one for vegetables

14

Give a control measure for contamination by physical contaminants during the preparation stage

Tie long hair back and put it in a chief's hat or hair net to prevent loose hairs falling into food (prevent foreign bodies entering the food)

15

What potential hazards could occur during the cooking stage?
(2)

Survival of microorganisms

Cross contamination

16

Give a control measure for survival of microorganisms during the cooking stage
(2)

Cook poultry until a core temperature of 75 degrees is met and juices run clear

Flip food frequently to ensure both the inside and outside are completely cooked and all pathogenic bacteria are killed

17

Give a control measure for cross contamination during the cooking stage.

Keep cooked meat separate from raw meat to prevent cross contamination and food poisoning

18

What potential hazards could occur during the serving stage?
(2)

Microbial growth

Contamination by physical contaminants

19

Give a control measure for microbial growth during the serving stage.

Serve food immediately and keep it above 75 degrees if it isn't being serviced immediately (danger zone for microbial growth is below 75 degrees)

20

Give a control measure for contamination by physical contaminants during the serving stage

Keep food covered up until covering