RECITATION - RMASSS

This year first developed the HACCP idea.

• 1960

• 1970

• 1980

• 1990

A HACCP principle in terms of implementing food safety guidelines and establishing

a measurable and observable parameter.

• Conduct a Hazard Analysis

• Determine the Critical Control Point

• Determine the Critical Limits

• Establish, Monitor Procedures for CCP’s

______ includes the methods, procedures, and chemicals used to clean food processing equipment.

• Cleanliness

• Hygiene

• Sanitation

• Risk Management

The HACCP concept was first developed in the 1960s by the U.S. Army, NASA, and Pillsbury Company.

• TRUE

• FALSE

Code on Sanitation estate on December 23, 1971

• TRUE

• FALSE

Fill in the missing HACCP step/flow in each Food Process.

PROCESS 1: Food Preparation with No Cook Step (i.e., salads)

RECEIVE - STORE - PREPARE - _____ - SERVE

TQM stands for ______________

• Total Quality Management

• Total Quality Manufacture

• Total Quality Mindset

• Total Quality Manager

Fill in the missing HACCP step/flow in each Food Process.

PROCESS 3: Complex Food Preparation (i.e., gravies)

RECEIVE - STORE - PREPARE​ - COOK - ​ _____ - REHEAT - _____ - SERVE