![]() Process 2: Same day service (example: receive – store – prepare – cook – hold – serve). The above CCPs are specific to these Process 1 foods and therefore require that you set specific Critical Limits for each risk factor (see Step 3 for more information). Those more general factors should be addressed in the SOPs of your Prerequisite Program. It’s important to note that several other risks and hazards apply to Process 1 foods, like proper employee hygiene, properly sanitized food preparation equipment and utensils, etc. Some types of food in this category, especially sushi, ceviche, and shashimi, require freezing to kill potential parasites. A system must be in place to dispose of product that has sat unused too long.įreezing. Even if these foods are stored at the proper temperature, as time passes the risk of contamination grows. ![]() While the product is stored or after it has been prepared and is waiting to be served, it must remain below the 41 degree threshold to limit bacterial growth.ĭate marking. Many types of food in this category, especially shellfish, must arrive with a tag certifying its freshness, and the tag must be retained as proof.Ĭold holding. These foods must arrive below 41 degrees Fahrenheit. Some examples of Process 1 foods: oysters, salads, fresh vegetables, sushi, ceviche, shashimi. That means this food never goes through a “kill step” before it is served to customers, meaning the process of cooking the food, which kills most biological hazards, never occurs. This food is served cold and is never cooked. Process 1: No cook step (example: receive – store – prepare – hold – serve). There are a few exceptions, but in general most menu items can be divided into three groups (please keep in mind that the CCPs listed below are the most common examples only actual CCPs may vary depending on the situation): So how do you decide which points are a CCP and which can be handled by a Prerequisite Program? A good strategy is to analyze the food preparation process for each item on your menu. Virtual proctors are available 24 hours a day, 7 days a week, and can be scheduled “on demand”.As we discussed in the last HACCP post, you need to organize the hazards and critical control points at every step in the food preparation process. Examinees are required to provide the proctor with two pieces of Government issued ID. An online supervisor monitors the examinee via a webcam as he/she completes the exam. The CCHP Exam is taken in a “virtually proctored” environment. home, closed office, library, etc.) with the oversight of a virtual proctor. The exam can be taken online at any time of the day and at any location of the candidate’s choice (i.e. ![]() All choices are designed to be realistic, qualified candidates will need to read the choices carefully in order to be successful.Ĭandidates have two hours and thirty minutes (2.5 hours) to complete and submit the exam. It is a virtually proctored exam consisting of 100 multiple choice questions each question has four (4) possible choices, with only one (1) correct answer. The CCHP Certification exam is based on the National Occupational Standard for a HACCP Professional.
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