Haccp exam 1 stuvia - Study guides, Class notes & Summaries

The 7 HACCP principles are - ANSWER 1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control - ANSWER Development and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds - ANSWER -Poultry -stuffing made with meat, fish, poultry -stuffed meat, ...