Chapter 3 - Hazard Analysis and Critical Control Points (HACCP), Top Exam Questions & Answers, graded A+

Chapter 3 - Hazard Analysis and Critical Control Points (HACCP), Top Exam Questions & Answers, graded A+ What are food safety prerequisite programs? - -define the practices that the foodservice operation should be following regardless of the type of food item passing through What is HACCP? - -Systematic approach to preventing foodborne illness during all phases of food production and preparation What is a Critical Control Point (CCP?) - -Point in HACCP process to be controlled to ensure food safety What is included in evaluate portion of HACCP? - -Assess the hazards; identify the critical points What is included in the control portion of HACCP? - -Establish limits at each critical control point; monitor critical points; take corrective action What is included in verify its effectiveness of HACCP? - -Documentation; verification What are some common food processes? - -Prepping and serving without cooking; prepping and cooking for same-day service; prepping, cooking, holding, cooling, reheating, and serving What should you look for when looking at how foods are processed? - -Identify any potential food hazards, then look at where the food hazards are likely to occur for each food What are the purposes of hazard analysis? - -Identify the hazards - biological, chemical, physical; assess the risk for these hazards; develop preventative measures to keep hazards under control What is a CCP? - -Any point in the food production system during which a loss of control may result in an unacceptable health risk What are some examples of CCPs? - -Chilling; specific sanitation procedures; product formulation control - manufacturers; prevention of cross-contamination; employee and environmental hygiene What are some CCPs to be considered? - -Processing food; purchasing vulnerable foods; preparation - thawing, cross-contamination; heating, holding, serving, cooling/reheating; sanitation - cleanup, equipment, facilities, pest control, and water; storage - temperature; personnel - hygiene How can we lessen the dangers of vulnerable foods? - -Use approved reputable dealers; written specifications; certain foods treated with special care What are some vulnerable foods? - -High-protein, high moisture foods - meat - beef, pork, lamb; poultry; fish and shellfish; dairy; eggs; broth, stocks; gravies/sauces - meat, milk or egg based; tofu and other soy foods; stuffings exposed to poultry cavity What is cross-contamination? - -Transfer of bacteria or other microorganisms from one food to another What needs to be considered at the preparation CCP? - -Thawing and cross-contamination What must be considered under sanitation? - -Cleanup - dishes - hand or machine washed, must meet sanitation guidelines to pass health department