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Java Games: Flashcards, matching, concentration, and word search. |
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Lesson 5 Key Terms part 2
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| Food safety management system | Group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food |
| Active managerial control | Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Center for Disease Control and Prevention (CDC) |
| Hazard Analysis Critical Control Point (HACCP) | Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be prevented, eliminated, or reduced to safe levels |
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