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Critical point
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#	Item
731	PDF Document Add to Reading List Source URL: healthymeals.nal.usda.gov Language: English Technology Food safety Food science Food industry Food Vegetable Fruit Hazard analysis and critical control points Critical control point Food and drink Packaging Health
732	FOOD CODE DIFFERENCES: 1976 CODE VS[removed]CODE Date Marking & Discarding for on-premises preparation – Critical item #1 on inspection form. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in Add to Reading List Source URL: chfs.ky.gov Language: English - Date: 2014-07-31 00:35:58 Critical control point Potentially Hazardous Food Food Pasteurized eggs Cooking Raw foodism Listeria Raw meat Food and drink Food safety Health
733	HACCP: Process 2 Definitions: Process 2 Foods: Foods that pass through the danger zone 5°C60°C (41°F140°F) one time prior to serving in order to ensure that the foods are not hazar Add to Reading List Source URL: www.cdc.gov Language: English - Date: 2013-11-26 12:33:05 Critical control point Cooking Hazard analysis and critical control points Food Stuffing Fish Roasting Pork Temperature Food and drink Food safety Meat
734	HACCP: Process 1 Definitions: Process 1 Foods: Foods that do not require cooling below 5°C (41°F) or heating above 60° (140°F) prior to serving in order to ensure that the foods are Add to Reading List Source URL: www.cdc.gov Language: English - Date: 2013-11-26 12:33:04 Management Critical control point Hazard analysis and critical control points Food Watermelon Food safety Safety Food and drink
735	Microsoft Word - LibraryofTrainingMaterials.doc Add to Reading List Source URL: www.fda.gov Language: English Food and drink Microbiology Food and Drug Administration Industrial engineering Quality Hazard analysis and critical control points Foodborne illness Critical control point Food Food safety Safety Health
736	MANAGEMENT AND PERSONNEL GUIDE[removed] 2005 FOOD CODE PERSON-IN-CHARGE (PIC) ASSIGNMENT - Person-In-Charge (PIC) is the permit holder or a person designated by the permit holder. RESPONSIBILITY - Must be present at the Add to Reading List Source URL: chfs.ky.gov Language: English - Date: 2014-07-30 08:28:41 Safety Medicine Nutrition Industrial engineering Quality Hand washing Food Critical control point Disinfectant Food safety Health Hygiene
737	The Centers for Disease Control and Prevention’s Vessel Sanitation Program is proud to bring to you the following session: HACCP While this presentation is primarily intended for Add to Reading List Source URL: www.cdc.gov Language: English - Date: 2013-11-26 12:34:17 Management Food and Drug Administration Hazard analysis Hazard analysis and critical control points Process management Packaging Critical control point Food Fish fillet processor Safety Food safety Food and drink
738	HACCP: Process 3 Definitions: Process 3 Foods: Foods that heated above 60°C (140°F) and cooled to 5°C (41°F) or below for service cold or cooled and reheated to 74°C (165°F) or ab Add to Reading List Source URL: www.cdc.gov Language: English - Date: 2013-11-26 12:33:16 Personal life Critical control point Roasting Food Stuffing Microwave oven Danger zone Beef Food and drink Cooking Food safety
739	PDF Document Add to Reading List Source URL: www.iit.edu Language: English - Date: 2011-02-24 17:00:19 Management Food and Drug Administration Hazard analysis Hazard analysis and critical control points Process management Food science Critical control point Food Safety Food safety Food and drink
740	California Retail Food Code Add to Reading List Source URL: www.co.fresno.ca.us Language: English - Date: 2010-03-03 18:08:53 Health Hazard analysis and critical control points Food Critical control point New South Wales Food Authority Hot dog cart Food safety Food and drink Safety

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