Readers ask: You Handle A Lot Of Seafood And Mushrooms On The Job High Risk Of Which Kind Of Contamination?

Which of the following situations is an example of cross contamination?

Some examples are: Handling foods after using the toilet without first properly washing hands. Touching raw meats and then preparing vegetables without washing hands between tasks. Using an apron to wipe hands between handling different foods, or wiping a counter with a towel and then using it to dry hands.

What is the primary concern of HACCP?

HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows.

What is the primary concern for HACCP team members conducting a hazard analysis?

What is the primary concern for HACCP team members conducting a hazard analysis? As part of the HACCP team, you conduct a hazard evaluation to decide which potential hazards must be addressed in the HACCP plan.

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Which of the following duties is management responsibility to ensure food safety?

Which one of the following duties is management’s responsibility to ensure food safety? Preventing infected employees from contaminating food. Why must the manager sign the inspection document after the inspector has completed the investigation? To confirm that the inspection has taken place.

What are two examples of when cross contamination can occur?

Some examples are:

  • Touching raw meats then handling vegetables or other ready-to-eat foods without washing hands between tasks.
  • Using a food soiled apron or towel to wipe your hands between handling different foods.
  • Failing to change gloves between handling different foods.

What are the 3 types of cross contamination?

There are three main types of cross contamination: food-to-food, equipment-to-food, and people-to-food. In each type, bacteria are transferred from a contaminated source to uncontaminated food.

What are the 7 HACCP principles?

Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.

What is the best way to help reduce pathogenic contaminants in food?

The answer is heat. Heat is an effective and safe method to help reduce pathogenic contaminants in food. Pathogens in food are mainly bacterias, parasites, and viruses that contaminate food.

What foods require a HACCP plan?

HACCP is required for processing MOST foods (January 2011)

  • Meat and poultry (USDA) (9 CFR part 417)
  • Juice (FDA) (21 CFR part 120)
  • Seafood (FDA) (21 CFR part 123)
  • Food Safety Modernization Act 2010 (FDA) requires a Food Safety Plan for all other food processing businesses at 21 U.S.C.
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What is the first HACCP step?

1. Conduct a hazard analysis. The first step in any Food Safety Plan (or HACCP Plan) is to identify all possible food safety hazards that could occur in your business.

When a trap has sprung and caught a pest?

Whenever a trap has sprung and caught a pest, you will want to: Check for biological contamination from blood and dispose of any possibly contaminated foods. Schedule regular, routine visits from the pest control operators (PCOs).

What is the most effective way to control hepatitis A quizlet?

The viral infection Hepatitis A can be most effectively controlled if: All food personnel practice personal hygiene, such as thorough handwashing. What is the easiest way to recognize foods contaminated with spoilage bacteria?

Who is responsible for enforcing food legislation?

Food safety law is enforced by officers from the local authority, eg environmental health practitioners. Food labelling and composition issues are dealt with by trading standards officers. The food business operator is the person responsible for ensuring that legal requirements are met.

What is the most important part of Haccp implementation?

The most important aspect of HACCP is that it is a preventive system rather than an inspection system of controlling food safety hazards. Prevention of hazards cannot be accomplished by end product inspection. Controlling the production process with HACCP offers the best approach.

What is the best way to prevent botulism in food handling quizlet?

To prevent foodborne botulism: Use approved heat processes for commercially and home-canned foods (i.e., pressure-can low-acid foods such as corn or green beans, meat, or poultry). Discard all swollen, gassy, or spoiled canned foods. Double bag the cans or jars with plastic bags that are tightly closed.

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