HACCP
What does the H in HACCP mean
Hazard
What type of gloves should you use in a kitchen
disposable gloves
What is the first step in the flow of food
purchasing
What is FIFO
First in first out
what are the different types of contamination
direct and indirect
What does HACCP stand for
Hazard analysis critical control point
when do you change gloves
after they tear, get dirty, or changing food
What are dry goods
rice, pasta, sugar, tea, flour
what temperature should the fridge be
36 to 40 degrees
how long can bacon be out after cooking
7 days
What are critical control points
specific points in the process of food handling where you can prevent, eliminate, or reduce a hazard.
When should you wash your hands
After sneezing, touching garbage, touching animals, touching raw meats
What is the flow of food
the route food takes from the time a kitchen receives it to the time it is served to the customer.
What are 3 ways to safely thaw food
microwave, under running water, and in the refrigerator
what do the 3 different hazards include
Biological: Bacteria, viruses, parasites Physical:hair, metal, glass Chemical:bugspray, cleaning products, fertilizer
What does the HACCP do
identify, prevent, and control food borne illness/ hazards
What are the 3 step process of cleaning
Wash,rinse,sanitize
you must check deliveries for what
to make sure there at a safe temperature
explain FIFO
what goes in the fridge or freezer first is the one that goes out before new product
What does FATTOM stand for
Food, Acidity, Temperature, Time, Oxygen, Moisture
What are 3 steps of the 7 for HACCP
Conduct a hazard analisis
Determine critical control points
Establish critical limits
Establish critical monitoring procedures
Identify corrective actions
Establish procedures for record keeping and documentation
Verify that the system works
What temperature is the temperature danger zone
41 to 135
what is the one stage cooling method
food should be below 41 degreese within four hours
what should certain food be in the fridge
top shelf ready to eat, second shelf dairy, bottom shelf raw meat
proper hand washing includes (list a couple)
Wet hands, using hot running water Apply soap and work it into a lather. Scrub hands, between fingers, and forearms for at least 20 seconds Scrub under fingernails a nail brush.Rinse hands and forearms under warm running water. Dry hands with clean single use paper towels Turn off water, using a towel.Open the door using a towel, if necessary. Discard the towel in a waste container.