HOSP 201 Lecture Notes - Lecture 10: Hazard Analysis, Food Safety, Hazard Analysis And Critical Control Points

• School: University of Delaware
• Department: Hotel, Restaurant and Institutional Management
• Course: HOSP 201
• Professor: Ma

Document Summary

Active managerial control: purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene. It is the manager"s responsibility to actively control these and other risk factors for food borne illness (proactive, not reactive) These notices must include a statement about the risks of eating this food. Created by the national advisory committee on microbiological criteria for foods. Haccp - system is based on identifying significant biological, chemical or physical hazards at specific points within a product"s flow. The hazards can be prevented, eliminated or reduced to safe levels a unique. Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels (critical control points) For each ccp, establish minimum or maximum limits. Determine the best way for your operation to check them. Identify steps that must be taken when a critical limit is not met.