Questions and Answers
What is the purpose of a food safety management system?
Identify and control possible hazards throughout the flow of food.
What is the first step in developing a HACCP plan?
Conduct a hazard analysis
Keep HACCP plan documents (what HACCP principle)?
Record keeping and documentation
Determining if the HACCP plan is working as intended (HACCP principle)
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Minimum or maximum boundaries that must be met to prevent a hazard (HACCP principle)
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Predetermined step taken when a critical limit is not met (HACCP principle)
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Specific places in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level (HACCP principle)
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Assessing risks within the flow of food (HACCP principle)
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Checking to see if critical limits are being met (HACCP principle)
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What is the purpose of a food safety management system?
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Study Notes
Food Safety Management System
- Aims to identify and control potential hazards during food flow.
HACCP Plan Development
- The initial step in creating a HACCP plan is conducting a hazard analysis.
HACCP Principles
- Record Keeping: Essential for maintaining documentation of the HACCP plan.
- Verification: Involves assessing if the HACCP plan is functioning correctly.
- Critical Limits: These are minimum or maximum thresholds that must be adhered to in order to avoid hazards.
- Corrective Action: Predetermined measures taken when critical limits are not met to address potential issues.
- Critical Control Points: Specific locations in the food flow where hazards can be prevented, eliminated, or reduced effectively.
- Hazard Analysis: The process of assessing and identifying risks associated with the flow of food.
- Monitoring: Regular checks conducted to ensure that critical limits are being adhered to.
Recap of Food Safety Management
- The overarching goal is to ensure food safety by implementing systematic controls and documentation throughout food processing.
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Description
Test your knowledge on food safety management systems with these flashcards from ServSafe Chapter 8. Learn key concepts like HACCP principles, hazard analysis, and record keeping. Perfect for anyone preparing for the ServSafe certification.
