Chapter 10 nutrition class - HB 265 Food Safety Systems...

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HB 265 Food Safety Systems Chapter 10 Active Managerial Control HACCP March 24, 2011
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The Five Most Common Risk Factors Responsible for Foodborne Illness: Purchasing food from ________ sources Failing to ___________ food adequately Holding food at improper temperatures Using contaminated equipment Poor ______________
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Active Managerial Control A ___________________ rather than reactive approach to addressing risks By continuously ____________ and _____________ procedures responsible for preventing these risks, you will ensure they are being controlled
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Elements In Effective __________________: ___________________ food protection managers Standard operating procedures (SOPs) Recipe cards (e.g., final cooking temperatures) Purchase specifications Equipment, facility design and maintenance _________________ procedures Record keeping (_______ documents!) Employee health policy for restricting or excluding ill employees _______________ training _____________ quality control and assurance ___________________ (RCPs) for controlling foodborne illness risk factors
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________________ ______________ ___________________ The HACCP Philosophy If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be: In 1971, HACCP system was published and documented in the USA.
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HACCP Can Be An Integral Part of a Food Safety Management System A HACCP system must be based on a _______ plan specific to the facility’s menu, guests, equipment, and operations. Since each HACCP plan is unique , a plan that works for one establishment may not work for another. A HACCP plan is based upon _______ basic principles. Each HACCP principle builds upon information from the previous principle.
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HACCP Is Based on Seven Basic Principles Principles 1 & 2: Help identify and evaluate ______________ Principles 3, 4, & 5: Help establish how these
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Chapter 10 nutrition class - HB 265 Food Safety Systems...

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