HACCP - Hazard Analysis Critical Control Points Flashcards
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A cook grills a chicken breast to an internal temperature of 165°F (74°C) for 15 seconds. Which HACCP principle does this represent?
Answer: Critical control point with a critical limit
Cooking poultry to 165°F (74°C) for 15 seconds is a CCP with a critical limit that eliminates biological hazards like Salmonella.
Which agency originally developed the HACCP system for use in the food industry?
Answer: NASA and the Pillsbury Company
HACCP was originally developed by NASA and the Pillsbury Company in the 1960s to ensure food safety for astronauts.
In a HACCP flow chart, what does the term 'flow of food' refer to?
Answer: The path food takes from receiving through storage, preparation, cooking, and service
The flow of food describes the entire path food travels through an operation, from receiving to service, and is used to identify CCPs.
A manager discovers that the walk-in cooler temperature rose to 48°F (9°C) overnight. According to HACCP corrective action, what should be done with TCS food stored there?
Answer: Evaluate whether the food was in the danger zone long enough to be unsafe and discard if necessary
Corrective action requires evaluating whether TCS food was in the temperature danger zone long enough to become unsafe; if so, it must be discarded.
Which of the following is an example of a physical hazard that HACCP must address?
Answer: A metal staple found in a food product
A metal staple is a physical hazard — a foreign object that can cause injury if consumed.
How often should a HACCP plan be reviewed and updated?
Answer: Whenever there are significant changes to the menu, process, or equipment
A HACCP plan should be reviewed and updated whenever there are significant changes to the menu, processes, equipment, or facility that could affect food safety.
Which HACCP principle requires establishing maximum or minimum values such as cooking temperatures and holding times?
Answer: Principle 3 – Establish Critical Limits
Principle 3 is to establish critical limits, which are the specific values (temperatures, times, pH, etc.) that must be met at each CCP to ensure food safety.