Unit 3

Question 1

What is a food safety plan

Answer 1

A written plan that states the safe prep of each menu item in the establishment.

Question 2

HACCP

Answer 2

Hazardous, Analysis, critical control points

Question 3

5 steps of HACCP

Answer 3

1.) hazards- ID the possible biological, physical, or chemical hazard

2.) critical control points- when no further action can be taken to eliminate the hazard. Either killing it or controlling it.

3.) critical limits- specific and measurable limits that indicate effective be control of a critical control point

4.) monitoring actions- checks, measurement, and observations that probe the critical limit is met.

5.) corrective actions- procedures that should be followed when a critical limit has NOT been met