Chapter 10 Food Safety Management Systems – Flashcards
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The temperature of a roast is checked to see if it has met its critical limit of 145 F (63 C) for 4 minutes. This is an example of which HACCP principle?
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Monitoring
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The temperature of a pot of beef stew is checked during the holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
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Corrective Action
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A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
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Storage
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A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120 F (49 C), which did not meet the operation's critical limit of 135 F (57 C). The chef recorded the temperature in the log and reheated the soup to 165 F (74 C) for 15 seconds within 2 hours. Which was the corrective action?
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Reheating the soup
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What is the purpose of a food safety management system?
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Identify and control possible hazards throughout the flow of food
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Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
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Verification
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What is the first step in developing a HACCP plan?
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Conduct a hazard analysis
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What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
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Variance from the regulatory authority
