FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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record keeping
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monitoring
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verifying
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Critical control limits
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Detailed explanation-1: -Standard: All food items are hot held at a temperature of 135°F or above. Monitoring: Internal product temperatures will be checked using a calibrated stem thermometer at regular intervals as specified in HACCP plan or at a minimum of every two hours.
Detailed explanation-2: -3. Establish Critical Limits. Monitoring procedures should be set in place to verify the critical limits at the control points are being followed. Examples of monitoring are temperature checks of cold-holding units, using sanitizer test strips and checking cooking temperatures of raw meats.
Detailed explanation-3: -In the application of HACCP, the use of microbiological testing is seldom an effective means of monitoring CCPs because of the time required to obtain results. In most instances, monitoring of CCPs can best be accomplished through the use of physical and chemical tests, and through visual observations.
Detailed explanation-4: -Monitoring records should include the date and time the activity was carried out and actual result.