chapter 8 servsafe
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| what is the purpose of food safety management? | identify and control possible foods hazards
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| what are the first three FDAs public health interventions | demonstration of knowledge, staff health controls, controlling hands as a vehicle of contamination,
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| whats does haccp stand for? | hazard, analysis,critical, control, point
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| what are the seven principles of a haccp approach? | conduct a hazard plan, determine CCPs, critical limits, monitoring procedures, identify corrective actions, verify, establish record keeping and documentation.
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| what does principle one and 2 help you do? | identify and evaluate your hazards
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| what does principles 3, 4, and 5 help you do? | help establish ways for controlling those hazards
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| what does principles 6 and 7 help you do? | help you maintain the plan the HACCP plan and system, and verify its effectiveness
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| what must be done to conduct a hazard plan? | identify and assess possible hazards
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| find the points so that the points can be what? | prevented, eliminated, or reduced to safer levels.
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| the CCPs must be brought to | minimum or maxiumin levels.
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| establish montoring procedures means to | determine the best way for your operation to check the critical limits
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| corrective actions include | identify actions that must be taken when the critical limit is not met
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| how to verify system | evaluate a regular basis, use monitoring charts, records, and analysis
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| what should you keep records of | monitoring activities. taking corrective action, and validating equipment and etc.
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| what is the internal cooking temperature for a beef roast? | 145F
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Created by:
Shancous17
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