NC Foods 2 - Obj. 1.06 - Safe Plates Modules 9-10 Rated A+

NC Foods 2 - Obj. 1.06 - Safe Plates Modules 9-10 Rated A+ active managment the responsibility of providing safe food for consumers by developing & implementing food safety management systems to prevent, eliminate, or reduce the occurrence of foodborne illness risk factors 5 common risk factors for foodborne illness. 1) Purchasing food from unsafe sources 2) Failing to cook food adequately 3) Using contaminated equipment 4) Holding food at incorrect temperatures 5) Practicing poor personal hygiene What does the acronym HACCP stand for? Hazard Analysis Critical Control Point HACCP plan a systematic, proactive approach to identify, evaluate & control biological, physical, & chemical food safety hazards throughout the flow of food. HAACP plan steps 1- Identify hazards 2-Determine critical control points 3-establish monitoring procedures, 4-identify & set corrective actions 5-record keeping & documentation 6-Establish verification procedures ALERT - Acronym for food defense A - Assure: make sure food is from safe sources L - Look: monitor the security of products E - Employees: know who is in your facilities R - Reports: Food-defense related info accessible T - Threat: what to do/who to contact if threat occurs Flow of Food Purchasing, Receiving, Storing, Preparation, Cooking, Holding, Cooling, Reheating, Serving. Imminent health hazard Significant danger or risk to health from a product, practice, circumstance or event Reasonable Care Management responsibility to take all reasonable precautions and care to avoid committing a violation of the FDA Model Food Code. True or false: Active managerial control focuses on managing the risk factors for foodborne illness. True The purpose of a food safety management system is to prevent foodborne illness. True True or false: A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels. True List three procedures that required a HACCP plan. 1) Smoking food as a method of preserving food 2) Using food additives or adding components, such as vinegar, to preserve or alter food so it no longer requires time and temperature control