Lesson 13: HAACP Flashcards
(19 cards)
What is a hazard in the context of food protection?
A hazard is any condition in which microorganisms, foreign matter or chemicals contaminate foods and in which the microorganisms are allowed to grow or survive.
Hazards can significantly impact food safety and human health.
What does analysis refer to in a food protection system?
Analysis is the process by which a food item is studied to determine the problems that are likely to occur and how these can be prevented.
This includes studying ingredients, available equipment, personnel, and the population to be served.
Define Critical Control Point (CCP).
A Critical Control Point is the step at which action must be taken to prevent, reduce or eliminate a hazard.
Failure to take action at a CCP will render food unfit for human consumption.
Name a frequently found hazard related to improper cooling procedures.
Not using a method that will reduce food from 140°F to 70°F within 2 hours and from 70°F to less than 41°F in an additional 4 hours.
This is crucial to prevent the growth of microorganisms.
What is inadequate hot holding?
Holding prepared foods at less than 140°F while awaiting service.
This can lead to the growth of harmful microorganisms.
What does inadequate reheating refer to?
Previously cooked foods not reheated rapidly to 165°F within 2 hours using a stove or an oven.
Proper reheating is essential to ensure food safety.
What contributes to microorganisms surviving in food?
Inadequate cooking of potentially hazardous foods to the required temperatures.
Cooking to the correct temperature is vital for killing harmful pathogens.
What is improper sanitization?
Dishes, utensils, and equipment are not subjected to adequate temperatures or chemicals to destroy microorganisms.
Effective sanitization is crucial for food safety.
Identify a cause of food contamination related to personal hygiene.
Food workers do not wash their hands before handling food and food-related equipment.
Personal hygiene practices are critical in preventing foodborne illnesses.
What is the risk of allowing ill food workers to work?
Food workers allowed to work while having an illness that is transmissible through foods.
This can lead to the spread of foodborne pathogens.
What is cross-contamination?
Allowing ready-to-eat foods to come into contact with raw foods or contaminated equipment.
This is a major risk factor for foodborne illness.
Fill in the blank: Using _______ from unapproved sources can lead to food contamination.
shellfish
It’s important to source food ingredients from reputable suppliers.
What is the purpose of determining Critical Control Points?
To identify the steps where action must be taken to prevent, reduce or eliminate a hazard.
Identifying CCPs is essential for controlling food safety risks.
What does it mean to monitor Critical Control Points?
To observe and record data at critical points to ensure that control measures are effective.
Monitoring is vital for maintaining food safety standards.
What is record-keeping in HACCP?
Maintaining documentation of all procedures and monitoring results.
Proper record-keeping is essential for accountability and traceability.
What are the 7 steps of HACCP?
Step #1. Identify Hazards and Assess Their Severity and Risks
Step #2. Determine Critical Control Points
Step #3.Institute Control Measures and Establish Criteria to Ensure Control (Determine Critical Limits)
Step #4. Monitor Critical Control Points and Record Data
Step #5. Take Actions Whenever Monitoring Results Indicate Criteria Are Not Met
Step #6. Verify That the System Is Working As Planned
Step #7. Record-Keeping
Cite 3 examples of commonly found hazards that allow microorganisms to grow
Microorganisms are allowed to grow by:
* Improper cooling procedures - not using a method that will reduce food from 140°F to 70°F within 2 hours and from 70°F to less than 41°F in an additional 4 hours.
* Inadequate hot holding: holding prepared foods at less than 140°F while awaiting service.
* Inadequate reheating: previously cooked foods not reheated rapidly to 165°F within 2 hours using a stove or an oven.
Cite 2 examples of hazards that allow microorganisms to survive
Microorganisms are allowed to survive by:
* Inadequate cooking: not cooking potentially hazardous foods to the required temperatures.
* Improper sanitization: dishes, utensils and equipment are not subjected to adequate temperatures or chemicals to destroy microorganisms.
Cite 4 examples of hazards that allow contamination of food by microorganisms, chemicals or foreign matter
Microorganisms, chemicals and foreign matter are allowed to contaminate food by:
* Poor personal hygiene: food workers do not wash their hands before handling food and food-related equipment.
* Ill food workers: food workers allowed to work while having an illness that is transmissible through foods.
* Cross-contamination: allowing ready-to-eat foods to come into contact with raw foods or contaminated equipment.
* Use of contaminated food or ingredient: using shellfish from unapproved source or meat and meat products from un-inspected or unreliable suppliers.
* Storing acidic foods in metal containers, eg, storing barbecue sauce in galvanized containers.
