14 terms

Sanitation HACCP terms

Match principle to explanation of HACCP terms
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
hazard analysis
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
critical limits
establishing minimum or maximum borders to keep food safe, usually time and temps
monitoring procedures
checking, how, when, and by whom a risk hazard is controlled
corrective action
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
crisis team
key people who manage a food crisis in house
crisis response
a plan on how management will deal with a food crisis in house
crisis recovery
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