ServSafe Manager: CH8: Food Safety Management Systems – Flashcards

The temperature of a roast is checked to see if it has met its critical limit of 145F for 4 minutes; this is an example of the HACCP principle of ____?____.

The temperature of a pot of beef stew is checked during 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 the HACCP principle of ____?____.

A deli serves cold sandwiches in a self-serve display. The flow of food that would be critical control point is ____?____.

The first step in developing a HACCP plan is to ____?____.

The purpose of a food management system is to ____?____ and ____?____ possible hazards throughout the flow of food.

Reviewing temperature logs and other records to make sure the HACCP plan is working as intended is the HACCP principle of ____?____.

An operation that wants to smoke food as a method of preservation needs a ____?____ before processing food this way.

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operations critical limit of 135F. The chef recorded the temperature in the log and reheated the soup to 165F for 15 seconds. ____?____ was the corrective action.

There are ____?____ HACCP Principles.

The first HACCP Principle: Identify and asses potential hazard in the food you serve.

The second HACCP Principle: Find the points in the process where the identified hazards can be prevented , eliminated or reduced to safe levels.

The third HACCP Principle: Establish minimum & maximum limits that prevent or eliminate the hazard, or reduce it to a safe level.

The fourth HACCP Principle: Determine the best way to do things in your operation to check them, making sure the limits are consistently met.

The fifth HACCP Principle: Identify the steps that must be taken when a critical limit is not met. These steps should be determined in advance.

The sixth HACCP Principle: Evaluate the HACCP plan on a regular basis to determine it is working as intended. Use monitoring charts, records, hazard analysis, etc. Determine if you plan prevents, reduces or eliminates identified hazards.

The seventh HACCP Principle: Maintain your plan and keep all documentation created when developing it; keep records for: Monitoring activities, Taking Corrective Action, Validating equipment (good or bad working condition?), working with suppliers (shelf life studies, invoices, specifications challenge studies,etc.

The HACCP acronym translates to

Examples of management programs and operation needs include