It is important to know what we put in our mouths. Hazard analysis and critical control points is a systematic preventive approach to food safety from any hazards in the production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. Take up the quiz below to see how much you know about food safety in less than thirty minutes.
Identifying corrective actions
Establishing critical limits
Assessing hazards
Revising recipes
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Food should be discarded
A hazard can be controlled
A less expensive ingredient can be substituted
A supervisor should take over
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The point at which food arrives at the door of your establishment
The temperature to which food should be reheated
The last step at which you can prevent, eliminate, or reduce the risk of food hazards
The point at which you decide whether food should be served to the customer
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Verification
Monitoring
Record Keeping
Hazard Analysis
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Continuing to cook a hamburger that has not reached an internal temperature of 155F (68C) for fifteen sections
Throwing out potato salad that has remained at room temperature for longer than 4 hours
Covering a cut with a bandage and finger cot
Rejecting a delivery of fish received at an internal temperature of 60F (16C)
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Verifying that the system works
Establishing monitoring procedures
Establishing critical limits
Detrmining critical control points
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Final cooking temperatures
Employee food safety training
Recipes or formulas
Material Safety Data Sheets (MSDS)
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Indentifying corrective actions
Establishing critical limits
Determining critical control points
Establishing monitoring procedures
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Hazard analysis
Identifying critical control points
Establishing critical limits
Cost-benefit analysis
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Establishing critical limits
Conducting a hazard analysis
Establishing procedures for record keeping and documentation
Indentifying corrective actions
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Indentifying potential food hazards
Determining where hazards occur in the flow of food
Listing the corrective actions
Grouping food items by how they are processed in an establishment
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