FDSC 270 Lecture 10: FDSC CH 10
10 Mar 2017
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Document Summary
Identify biological, chemical or physical hazards to eliminate and reduce to safe levels. Find potential hazards in foods make w/o cooking, same day service meals, foods being hot held or cooled. Point where hazards can be prevented, eliminated or reduced. Establish procedures for record keeping and documentation. Keep records or monitoring activity, corrective action, validating equipment. Specialized processing methods (outside the processing plants) that need variances: Using food additives to preserve or alter. Treating juice on site that will be packaged for later sale. List of medial responses or q&a suggesting responses for each crisis. Sample press release that can be tailored quickly. List of medial contacts to call for conferences. Plan for communicating w/ staff during crisis. Work w/ regulatory authority to resolve issues. Find a plan to reassure customers the food is safe. Threatens ability to control temp for tcs food. Throw out after 4 hrs in tdz. Have access to an electrical generator and refrigerated truck.
