Unit 3 Flashcards
(11 cards)
What are FSPs?
Food Safety Plans that outline the safe preparation of each menu item
What is a Hazard Analysis Critical Control Points program?
HACCP- A systematic approach to product safety
What happens when all food handlers follow the FSPs?
The risk of food contamination will be reduced.
What 5 things do FSPs identify?
- hazards
- critical control points
- critical limits
- monitoring actions
- corrective actions
What are the main hazards that FSPs identify?
Biological, physical and chemical hazards that are associated with each step in the preparation and serving of a menu item.
What is an FSP critical control point?
A point beyond which no further action can be taken to eliminate a hazard- either a kill step or a control step
What is a kill step?
The step where a hazard is eliminated
What is a control step?
The step where the hazard is controlled
What are critical limits?
specific and measurable limits that indicate effective control of a critical control point
What are monitoring actions?
Checks, measurements or observations that prove that the critical limit is met
What are corrective actions?
Procedures that should be followed when a critical limit has not been met
