Respuesta :
Imagine you are a restaurant manager charged with creating a HACCP plan. Identify at least three CCPs for ensuring the food served in your establishment is safe for consumption.
Explanation:
HCCP Plan for a restaurant :
- Conduct a Hazard Analysis. ...
- Determine Critical Control Points. ...
- Establish Critical Limits. ...
- Establish Monitoring Procedures. ...
- Establish Corrective Actions. ...
- Verify That the System Works. ...
- Keep Accurate Records and Documentation.
The critical limits
- Examples of critical control points include: cooking, cooling, re-heating, holding.
Monitoring Procedures
- Conduct a Hazard Analysis.
- Identify Critical Control Points.
- Establish Critical Limits.
- Establish Monitoring Procedures.
- Establish Corrective Actions.
- Establish Verification Procedures.
- Record Keeping Procedure.
Let's examine the steps to developing a solid HACCP plan.
- Assemble the HACCP Team. ...
- Describe the Product. ...
- Identify the Intended Use and Consumers. ...
- Construct Flow Diagram to Describe the Process. ...
- On-Site Confirmation of Flow Diagram. ...
- Conduct a Hazard Analysis (Principle 1) ...
- Determine Critical Control Points (CCPs) (Principle 2)
The Seven Principles of HACCP
- Principle 1 - Conduct a Hazard Analysis. ...
- Principle 2 - Identify the Critical Control Points. ...
- Principle 3 - Establish Critical Limits. ...
- Principle 4- Monitor CCP. ...
- Principle 5 - Establish Corrective Action. ...
- Principle 6 - Verification. ...
- Principle 7 - Recordkeeping. ...
- HACCP Does not Stand Alone.
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.
