This document provides food safety guidelines including proper cooking temperatures for different foods to prevent foodborne illness. It discusses Active Managerial Control, which focuses on five main risk factors. It also summarizes the seven HACCP principles for establishing a food safety system and three phases of crisis management. Methods for safely cooling cooked food are outlined.
This document provides food safety guidelines including proper cooking temperatures for different foods to prevent foodborne illness. It discusses Active Managerial Control, which focuses on five main risk factors. It also summarizes the seven HACCP principles for establishing a food safety system and three phases of crisis management. Methods for safely cooling cooked food are outlined.
This document provides food safety guidelines including proper cooking temperatures for different foods to prevent foodborne illness. It discusses Active Managerial Control, which focuses on five main risk factors. It also summarizes the seven HACCP principles for establishing a food safety system and three phases of crisis management. Methods for safely cooling cooked food are outlined.
EATS, PRODUCE, DAIRY, Active Managerial LEFTOVERS Control Focuses on controlling the 145’F - WHOLE five most common RAW BEEF, PORK, risk factors for FISH, EGGS food borne illness: 1. Purchasing 155’F - RAW food from GROUND MEAT, unsafe sources FISH 2. Failing to cook food 165’F - RAW adequately POULTRY, 3. Holding food GROUND at incorrect POULTRY temperatures 4. Using The seven HACCP contaminated Principles equipment 1. Conduct a 5. Practicing hazard analysis poor personal 2. Determine hygiene critical control points (CCs) Three Phases of 3. Established Crisis Critical limits Management 4. Establish 1. Pre-crisis monitoring 2. Crisis procedures Response 5. Identify 3. Post-crisis corrective actions Methods for 6. Verify that cooling food the system safely and quickly: works 1. Place food in 7. Establish an ice - water procedures for bath record keeping 2. Stir it with ice paddle 3. Place it in a Receiving blast chiller or considerations tumble chiller 1. Correct 4. Use ice or temperatures cold water as an 2. Expired ingredient Code dates 3. Signs of Flow of Food thawing and Service this refreezing include: 4. Pest damage 1. Holding hot 5. Provide staff food with the tools 2. Holding cold they need, food including 3. Using time purchase as a method of orders, control for food thermometers 4. Preventing and scales. contamination of food in self- Constitutions of service areas the Philippines and when since 1897 serving food to 1. 1897 customers Constitution of Biak-na-Bato. Receiving 2. 1899 Malolos Principles: Constitution. 1. Visually 3. Acts of the inspect the truck United States for signs of Congress. 4.3.1 contamination Philippine 2. Checked for 4. Organic Act damaged food of 1902. 4.3.2 3. Sample Philippine temperatures Autonomy Act of 4. Inspect and 1916. store each 5. 1935 delivery before Constitution. inspecting 6. 1943 another Constitution. 7. 1973 2. Unwritten Constitution. constitution 8. 1986 3. Conventional Freedom constitution Constitution. 4. Enacted constitution Eight Provinces 5. Flexible where Martial Law constitution was declared By General Blanco 1.B 1. Manila 5.B 2. Bulacan 6.A 3. Cavite 7.A 4. Pampanga 8.D 5. Tarlac 6. Laguna 1. Rajah kolambu 7. Batangas 3.Leonard wood 8. Nueva Ecija 4.jose montero vidal 5.jose abad santos Five Repositories 7.Fernando of Primary amorsolo Sources 8.jose rizal ● Books 9.Bathala ● Government 10.Rajah siawi Documents. 11.corazon aquino ● Images. 12.El filibusterismo ● Letters & 13.primary sources Diaries. 14.confidential ● Newspaper report Articles. 15.First hand 18.Maharlika Five Types of 19.barangays Constitution 20.kartilya ng 1. Written katipunan Constitution 21.Slave market