Flow of Food
What is the first step in the flow of food where hazards can be introduced?
What is Receiving?
What does HACCP stand for?
What is Hazard Analysis Critical Control Point?
What is the main purpose of a Critical Control Point?
What is to prevent, eliminate, or reduce a food safety hazard to safe levels?
What type of hazard includes bacteria, viruses, and parasites?
What is a Biological Hazard?
What is the minimum internal cooking temperature for poultry, including whole or ground chicken, turkey, and duck?
At which step in the flow of food should cold foods be kept at 41°F (5°C) or lower?
What is Storage?
How many principles does HACCP consist of?
What are Seven?
What type of hazard is controlled by cooking food to the proper temperature?
What is a Biological Hazard?
What is the common term for a hazard like a piece of glass or metal found in food?
What is a Physical Hazard?
At what temperature must cold TCS (Time/Temperature Control for Safety) foods be stored?
What is 41°F (5°C) or lower?
Name one critical step where food must reach the correct internal temperature to ensure safety.
What is Cooking?
Which HACCP principle involves identifying physical, chemical, and biological hazards?
What is Conduct a Hazard Analysis?
Which CCP might be applied to the step of cooling food?
What is Time/Temperature Control?
Which hazard can result from improper use of cleaning chemicals near food?
What is a Chemical Hazard?
What is the safe minimum internal temperature for cooking ground beef?
What is 155°F (68°C) for 15 seconds?
What is the process called when food is brought down to a safe temperature after cooking?
What is Cooling?
During which HACCP principle do you establish specific criteria to be met for each CCP?
What is Establish Critical Limits?
True or False: CCPs are the only points in the process where a hazard can be controlled.
What is False? (There may be other control points, but CCPs are critical.)
Name a common biological hazard that is a leading cause of foodborne illness.
What temperature range is known as the "Danger Zone," where pathogens grow rapidly?
What is 41°F to 135°F (5°C to 57°C)?
Which step in the flow of food involves maintaining food at the correct temperature until it is served to customers?
What is Holding?
Name the HACCP principle that involves determining if the system is working as intended.
What is Verify that the System Works?
Name one of the key steps where a CCP would be necessary to control the risk of cross-contamination.
What is Preparation (or Cleaning and Sanitizing)?
Which group of people is most at risk for severe reactions to biological hazards?
Who are the Elderly, Infants, Pregnant Women, and Immunocompromised Individuals?
What is the minimum internal cooking temperature for seafood, including fish, shellfish, and crustaceans?