FOOD QUALITY AND SAFETY
FOOD SAFETY HAZARDS AND RISKS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Keep the information to yourself, attempt to remedy it
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Inform colleagues but not the supervisor/manager
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Inform colleagues and stop serving immediately
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Inform the supervisor/ manager and follow organisational procedures
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Detailed explanation-1: -HACCP is a system that helps you identify potential food hazards and introduce procedures to make sure those hazards are removed or reduced to an acceptable level.
Detailed explanation-2: -Monitoring means observing or taking measurements to determine if an established good manufacturing practice (GMP) or critical control point (CCP) are in control. (e.g., check that the temperature in a cooler is less than 4°C or that a cook temperature meets the critical limit).
Detailed explanation-3: -Monitoring: What checks are done to ensure a safe product; e.g., temperature or visual checks. Corrective Action: What will be done if the product is damaged or rendered unsafe; e.g., discard or return to supplier.
Detailed explanation-4: -Establish monitoring procedures. Establish corrective actions. Establish verification procedures. Establish record-keeping procedures.