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The Seven HACCP Principles

Principle 4 and 5

Principle 5: Identify corrective actions

Principle 4: Establish Monitoring Procedures

If the critical limit is not met you must find the steps to meet the limit.

Once the limits have been created you must establish a way to check them. Make sure the limits are consistently met.

Example

Pick someone who will monitor them and how often they check.

Example

The team is prepping a fruit salad, the team leader is monitoring the critical limits. The food handlers make sure the prep surface is clean and sanitized. After they make the salad they place it in the fridge and must be kept at 41 F or lower. The team leader checks the salad three times per day.

The team noticed that the melon surface was still dirty. They decided the next step would be to clean it again, but the team leader must okay it before they do.

Question 2

How many times must the monitor check the salad per day?

Question 3

Question 1

A. Once a day

B. Twice a day

C. Three times a day

D. Ten minutes after you put it in the fridge

Who must you check with if something goes wrong with the critical limits?

How many people should be the critical limit monitor?

A. Your co-worker

B. Your manager

C. The person monitoring the food

D. The person who cut the melon

A. 2

B. 1

C. 3

D. None

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