1. l HACCP = H______ A ______ and C ______ C ______ P ______ program »proactive approach to food safety l Hazard analysis = l develop plan based on riskiest foods HACCP

2. l A hazard = any _________, _________, or _________ property that could cause an unacceptable health risk »examples: HACCP

3. l Most foodborne risks are bacterial: »Salmonella spp., Shigella spp., Staphylococcus aureus »Listeria monocytogenes »Spore-formers (C. botulinum, C. perfringens) l Viruses are also a threat »Hepatitis A »Norwalk and Rotavirus Pathogens

4. Foods of Concern l PHF (P_____________ H_________ F_______): l RTE (R___-to-E____ foods):

5. l A C_____ C______ P_____ = any point or procedure that could result in an unacceptable health risk HACCP

6. The 7 Principles of HACCP l _________ and assess hazards l identify the _________ l establish _________ for CCPs to prevent problems l establish _________ for each CCP l establish _________ to be followed if controls fail l establish _________ procedure for the HACCP plan l establish a _________

7. Raw Egg Substitutions 1. Use pasteurized blended whole eggs 2.Mix eggs with liquid called for in recipe; cook slowly over low heat, stirring constantly until thickened. Use as directed. 3.Substitute 1 T soy flour + 1 T water for one whole egg

8. Combating Pathogens Food contamination requires: l _________ to pathogens l _________ conditions »proper _________ l _________ to multiply

9. Foodborne illness requires: FATTOMFATTOM

10. 7 Habits for Home Food Safety 1. Hot or _________ is how to hold 2. Don’t be a _________, wash with soap 3. Watch that plate, don’t _________ 4. Make it a law—Use the fridge to _________

11. 7 Habits for Home Food Safety 5. More than two is bad for you (i.e. 2 hours) 6. Don’t get sick, cool it _________ 7. Cook it right before you take a _________ !!! When in doubt, throw it out !!! from Alice Henneman, FoodTalk newsletter, Sept. 1997 (Univ. of Nebraska Extension Service)