When learning the steps in the HACCP plan, a person is deliberately evaluating the:
Flow of food in an establishment
High quality food desired by customers
Proper equipment for use in mixing
Proper personal hygiene of other employees
Determining how and when critical limits are being met is part of which principle?
Hazard analysis
Monitoring
Record keeping
Verification
A new restaurant is coming to town; the owners are concerned with safety, sanitation, and their own reputation. They decided to incorporate a HACCP plan. Their FIRST step will be to:
Establish critical limits
Conduct a hazard analysis
Determine critical control points
Identify corrective actions
What is the goal of a HACCP plan?
Identify and control possible hazards throughout the flow of food
Identify faulty equipment within the establishment
Identify the proper methods for receiving food
Keep the establishment pest free
A person who monitors critical control points will NOT be responsible for:
Analyzing a food’s flow through the establishment
Observing the amount of time food remains in the temperature danger zone
Checking the food pH levels
Taking the temperature of food during the cooking process
A school cafeteria serves fresh deli sandwiches in a pick-up display. What step in the preparation of these items may be a critical control point ?
Cooling
Cooking
Reheating
Storing
Which is NOT in a step in the HACCP plan?
Identify procedures that are most likely to cause foodborne illness
Develop procedures that educate the public about safety
Develop procedures that reduce the risk of foodborne illness
Verify the food served is consistently safe
The only people who are effected by the HACCP plan are:
Employees and managers
Employees, managers, and customers
Kitchen assistants
Kitchen workers
The food service staff notices that a new worker is not following proper HACCP procedures. What is of LEAST concern?