FSC 211 Study Guide - Midterm Guide: Hazard Analysis And Critical Control Points, Caffeine, Staple Food
Document Summary
Some questions will not be scenarios some will be more define/explain spelling not important. Food microbes and pathogens will not be on exam; already covered on the angel quiz. Identifying your hazards in your food system, where are your control points (temp. , metal detector ), and monitoring to make sure you are controlling in the way you think you are. Explain the concept of haccp--not just what the letters stand for. Why use it, what can it accomplish, what are the basic elements? (won"t need to list all 7 steps). A system to prevent, control, and reduce potential hazards in food: assess potential hazards, identify crisis control points, establish limits, verification, record keeping/monitoring. Food processing/preservation this is going to be a large question. For each processing method (heat, cold, dehydration, but not irradiation) be able to explain why do each of these methods work scientifically: heat, depends on:
