Back to marketplace

Unit 10B

No description yet. This curated deck is ready for daily study.

Total cards: 24•Content version: v4•Public deck•Updated: 8/1/2026

Card preview (24)

#1
Front (Question)

control-related operations

Back (Answer)

control valves, pumps, heaters mixers relies on statistics inherent ( permanent ) variability

#2
Front (Question)

control chart

Back (Answer)

QA tool used to measure if a process is in statistical control three zone boundaries on the chart, upper level control (ULC) limit and lower control limit (LCL) Zone C- 1SD (68%) Zone B- 2SD (95% B and C) Zone C- 3SD ( 99.7% A,B,C)

#3
Front (Question)

control chart

Back (Answer)

QA tool used to measure if a process is in statistical control three zone boundaries on the chart, upper level control (ULC) limit and lower control limit (LCL) Zone C- 1SD (68%) Zone B- 2SD (95% B and C) Zone C- 3SD ( 99.7% A,B,C)

#4
Front (Question)

Any of what conditions on control chart might be time to take action

Back (Answer)

• exceeding UCL or LCL • two out of three consecutive points in zone A • four out of five consecutive points in zone B or A –consecutive points are on one side of the central line

#5
Front (Question)

HACCP is mandatory for meat and poultry in canada?

Back (Answer)

true

#6
Front (Question)

HACCP?

Back (Answer)

hazard analysis and critical control points Step 1: is hazard analysis Step 2: identifying critical control points- the points in the production process where action can be taken step3: establish critical limits for each critical control points ( critical limit is the limit at which a hazard is acceptable without compromising food safety ) step 4: establish monitoring procedure

#7
Front (Question)

UCL

Back (Answer)

+3 SD from mean

#8
Front (Question)

LCL

Back (Answer)

-3 SD from mean on a control chart

#9
Front (Question)

ZONE C

Back (Answer)

+/- 1SD

#10
Front (Question)

ZONE A

Back (Answer)

+/-3SD

#11
Front (Question)

Zone B

Back (Answer)

+/-2SD

#12
Front (Question)

statistically what % of values should fall in zone C

Back (Answer)

68%

#13
Front (Question)

how many should fall in zone B?

Back (Answer)

95%

#14
Front (Question)

what % should fall in zone C

Back (Answer)

99.7%

#15
Front (Question)

the process is said to be in control except if one of four things happens? if one point falls in____?

Back (Answer)

1 point falls in UCL or LCL

#16
Front (Question)

if __ out of 3 consecutive points fall in zone ___

Back (Answer)

2/3 fall in zone A ( 3SD)

#17
Front (Question)

if __ of of 5 consecutive points fall in zone___ or ___?

Back (Answer)

4/5 consecutive points fall in zone A or B

#18
Front (Question)

if ___ consecutive points are on only one side of the central line?

Back (Answer)

8 on one side

#19
Front (Question)

HACCP

Back (Answer)

hazard control and critical control points

#20
Front (Question)

hazrard analysis

Back (Answer)

identify the harard

#21
Front (Question)

identify critical points

Back (Answer)

which are points in production in which a hazard can be eliminated if there are many different times, use the last one

#22
Front (Question)

establish critical limits

Back (Answer)

ar the critical points these are the limits that will eliminate the harassed such as the cooking time and temp to kill off a pathogen

#23
Front (Question)

monitoring procedures

Back (Answer)

at the critical points these are the steps you can take such as measuring the internal temp when cooking food

#24
Front (Question)

estanblish corrective actions

Back (Answer)

if the internal temp is not reached a corrective action would be to hold and destroy the product or else try to cook further to reach the critical limit internal temp