NRFSP Exam Study Guide 4 2024

The 7 HACCP principles are - 1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control - Development and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds - -Poultry -stuffing made with meat, fish, poultry -stuffed meat, seafood, poultry, pasta -wild game animals 130 degrees for 112 minutes - Roast (rare) beef 155 degrees for 15 seconds - -ground meat (beef, pork, meat) -injected meat -mechanically tenderized meat -ratites: ostrich, emu -ground seafood (chopped, minced) -comminuted fish and meat 145 degrees for 15 seconds - steaks/chops of pork, beef, veal, lamb seafood commercially raised game shell eggs immediately served 155 degrees for 5 seconds - Shell eggs hot held 165 degrees for 15 sec., minimum internal cooking temp. + 2 minutes - All microwaved cooked food 145 degrees and external surface must have cooked color change - Steaks T/F: A food borne outbreak is defined as "the occurrence of two or more cases of a similar illness that result from eating a common food" - True Who publishes and updates the Food Code - FDA Contaminant - Any substance or object in food that makes the food harmful or objectionable. The word "adulterant" is also sometimes used What are the three forms of food hazards - 1. Biological 2. Chemical 3. Physical 6 places that bacteria come from - 1. Raw food 2. Water 3. Soil 4. People 5. Pests and pets 6. Air, dust, dirt, food waste