active managerial control
a way to control the 5 most common risk factors in a kitchen
a written plan management has produced to identify hazards and remove or reduce them
identify specific foods and hazards in your facility, Step 1
Critical control points
step in the food path where a hazard can be prevented or reduced
establishing minimum or maximum borders to keep food safe, usually time and temps
checking, how, when, and by whom a risk hazard is controlled
identifying steps taken when a critical limit is not met
evaluating the records regularly and revising plan if needed
keeping records of all procedures, actions, and monitoring, the final step
key people who manage a food crisis in house
a plan on how management will deal with a food crisis in house
devloping procedures for getting operations running again after a food crisis has happened
food safety management system
a group of procedures and practices to help prevent foodborne illness
the 5 most common risk factors
purchasing, cooking, holding, contaminated equipment, poor hygeine
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