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HACCP Flashcards
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- 1HACCPHazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards, whether they be microbiological, chemical or physical, that may be a danger in the food preparation process.
- 2Flow of Food ChartThis chart details the different processes where potential hazards may arise.
- 3HACCP PrerequisitesA list of things that should are prior conditions before the implementation of HACCP e.g. proper storage facilities
- 4Codex StepsThe twelve steps that can be taken in order to thoroughly implement HACCP.
- 5Process Level DeterminationA flowchart presenting a set of questions to determine the presence or absence of a hazard.
- 6High-Risk AreasAreas in the workplace you should be vigilant of, as there is a high hazard risk associated with them.
- 7Clean As You GoA rule of thumb when working that helps to keep the building clean and tidy throughout the day.
- 8Manual HandlingWhen lifting any item remember to bend your knees, use your leg muscles and straighten your back holding the item at waist level.
- 9'The Danger Zone'The temperature range where bacteria multiply exponentially (Between 5°C and 63°C).
- 10Safe Food HandlingUse a colour coding system for different types of food for both preparation and serving.
- 1148 hours ruleWhen suffering from vomiting or diarrhoea, you should only return to work 48 hours after the symptoms have cleared.
- 12Washing HandsShould be done every 20 minutes with hot soapy water.
- 13Daily ChecklistThis helps the business to keep consistent and detailed records in order to make sure that company procedures are being adhered to and hazards avoided.
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- El usuario ha eliminado su información de asignaturas Fichas sobre HACCP Flashcards, creado por Usuario eliminado el 01/09/2017.
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- Usuario eliminado · sep 2017
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- Creado por Andrew Burke · 26 jul 2017
- Copiado por Andrew Burke · 31 ago 2017
- Copiado por Jacob Lee · 1 sep 2017
- Copiado por Jacob Lee · 1 sep 2017
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