HACCP
What is the Temperature Danger Zone?
41-140 F
What are the three types of storage?
Dry, Refrigerated, Frozen
Name three kinds of protective clothing that is used in a kitchen.
Gloves, Apron, close-toe shoes, hair net, chef coat
Define FIFO
First In First Out is the system of rotating stock in which items that are stored first are used first
When you rinse off soap from your hands, what is the next step?
Turn off the faucet with a paper towel and then dry your hands
When a potential Hazard is found at a critical control point, you should take _____________ immediately.
Corrective Action
What are the two ways to wash dishes in a resturant?
manual washing- three compartment sink
&
commercial dishwasher
If you have a fever, what should you do?
Call your supervisor
What does HACCP stand for?
Hazard Analysis Critical Control Points
Do not accept the order, return it to the sender
What does HACCP stand for
Hazards Analysis Critical Control Points
What would be an unsafe canned good?
Bulges, leakage, rusty, dents
How long should you scrub your hands for when washing your hands?
at least 20 seconds
What should you calibrate before each shift or delivery?
Thermometers
You are preparing soup in a stockpot on the range and notice a human hair floating in the soup. Why might this be a problem? How should you correct the problem?
Because human hair is a physical hazard.
you should dispose the contaminated food asap
What is Critical Control Point?
When receiving fresh vegetables and fruits, what guidelines should you follow
A) Wash the vegetables and fruits right away
B) Don't wash the fruits and vegetables before storing
C) Don't check for insects or rodents
D) Don't handle with care
B) Don't wash the fruits and vegetables before storing
What jewelry is allowed in a kitchen?
only simple wedding bands
all others should be removed
What is the difference between storing and holding?
Storing is placing food in a location for a later use, while holding is keeping ready foods warm or cold until someone orders it
As food moves through the various critical control points of the HACCP system, foodservice workers monitor the system to ensure standards are met. Why is it important?
to keep food safe, to prevent hazards from occurring, and contamination
What are 3 HACCP Hazards?
Poor Personal Hygiene, contaminated raw food, Cross-contamination, improper cooking, improper holding, improper cooling, improper reheating, improper cleaning and sanitizing of equipment
Whole fish should be packed in _______ at the temperature of 41 F or lower, because it is very sensitive to change in temperature.
Ice
A piece of glass or a hair in a soup, is what kind of hazard?
Physical Hazard
When doing a HACCP system what is the last step?
A) Find the critical control points
B) Develop a record-keeping system
C)Evaluate
D) Set boundaries and standards
B) Develop a record-keeping system
What temperature does pork, beef, steaks, lamb, fish, and eggs have to be safe?