Food Safety

What are the 3 main things the HACCP focuses on

• cooperation/record keeping/temperature
• procedures/monitoring/record keeping

The most common cause of reported foodbourne illness

• temperature
• poor storage
• Not cooling food safely
• critical limits

Two most important measurements to food safety are:

• stock rotation/freezing
• record keeping/critical limits
• time & temperature
• flow of food & time

Tags

NGSS.MS-PS3-4

The temperature of a roast is checked to see if it has met the critical limit of 145 for 4 min: This is which HACCP principle

• monitoring
• critical control point
• logging
• discard

What step in HACCP: Conduct a hazard analysis

• 4
• 3
• 2
• 1

What step in HACCP : Find Critical Control Points

• 7
• 4
• 2
• 5

Tags

NGSS.MS-ETS1-2

What step in HACCP: Establish critical limits

• 4
• 3
• 6
• 7

What step in HACCP: Establish moitoring procedures

• 6
• 7
• 5
• 4

What step in HACCP: Identify corrective action

• 2
• 1
• 4
• 5

What step in HACCP: Establish procedures of record keeping

• 1
• 2
• 6
• 7