Food Safety And HACCP Guidelines – Complete Guide
Must be 2x the diameter of faucet water supply inlet or at least 1 inch,
whichever is greater Right Ans - Air gap
Installed to prevent cross connections, such as vacuum breakers. Installed in
mop sink wherever an air gap can be used Right Ans - Backflow prevention
devices
Hazard Analysis Critical Control Point: a 7-step food hazard prevention
system
1) hazard analysis biological chemical physical- likely to cause illness Right
Ans - HACCP
Points in food handling process where loss of control may result in health risk,
such as cooking/cooling, time/temp controls Right Ans - Critical control
points (CCPs)
Numeric values (min or max) required to prevent/reduce hazard, e.g.,
required cooking temps Right Ans - Critical limits
Act of observing or making measurements to determine if critical limits are
met Right Ans - Establish procedures
Actions to be taken if critical limits are not met Right Ans - Corrective
actions
Step to ensure the HACCP system is effective Right Ans - Verify system
works
Establishing a system to maintain records of the HACCP plan Right Ans -
Develop record keeping system
Required for practices like smoking food, curing food, serving
raw/undercooked shellfish, packaging unpasteurized juices, etc. Right Ans
- Variance and approved HACCP plan
Must be 2x the diameter of faucet water supply inlet or at least 1 inch,
whichever is greater Right Ans - Air gap
Installed to prevent cross connections, such as vacuum breakers. Installed in
mop sink wherever an air gap can be used Right Ans - Backflow prevention
devices
Hazard Analysis Critical Control Point: a 7-step food hazard prevention
system
1) hazard analysis biological chemical physical- likely to cause illness Right
Ans - HACCP
Points in food handling process where loss of control may result in health risk,
such as cooking/cooling, time/temp controls Right Ans - Critical control
points (CCPs)
Numeric values (min or max) required to prevent/reduce hazard, e.g.,
required cooking temps Right Ans - Critical limits
Act of observing or making measurements to determine if critical limits are
met Right Ans - Establish procedures
Actions to be taken if critical limits are not met Right Ans - Corrective
actions
Step to ensure the HACCP system is effective Right Ans - Verify system
works
Establishing a system to maintain records of the HACCP plan Right Ans -
Develop record keeping system
Required for practices like smoking food, curing food, serving
raw/undercooked shellfish, packaging unpasteurized juices, etc. Right Ans
- Variance and approved HACCP plan
