To be effective, a HACCP system must be based on a written plan
It must be specific to each facility’s menu, customers, equipment, processes, and operations and A plan that works for one establishment may not work for another
food that must be 165°F (74°C) for 15 seconds
Poultry – including whole and ground chicken, turkey and duck. Stuffing made of fish, meat or poultry. Stuffed meats, seafood, poultry and pasta Dishes that include previously cooked TCS foods. Reheating of foods previously prepared and stored
Underwriters Laboratory (UL) marks:
Equipment is in compliance with NSF standards or UL’s own environmental and public health (EPH) standards
U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA)are in which government controlled level?
Federal
The unique symptom of a tingling in the throat and coughing up worms is associated with
Anisakiasis
coving eliminates?
sharp corners or gaps that would be impossible to clean
