1
Q
What is a food safety plan
A
A written plan that states the safe prep of each menu item in the establishment.
2
Q
HACCP
A
Hazardous, Analysis, critical control points
3
Q
5 steps of HACCP
A
1.) hazards- ID the possible biological, physical, or chemical hazard
2.) critical control points- when no further action can be taken to eliminate the hazard. Either killing it or controlling it.
3.) critical limits- specific and measurable limits that indicate effective be control of a critical control point
4.) monitoring actions- checks, measurement, and observations that probe the critical limit is met.
5.) corrective actions- procedures that should be followed when a critical limit has NOT been met
