HACCP + FATTOM
WHAT DOES FATTOM STAND FOR
FOOD, ACIDITY, TIME, TEMPERATURE OXYGEN, MOISTURE
WHAT IS THE TEMPERATURE DANGER ZONE
41-135
AIR GAPS
WHATS IS FIFO
First in, first out
WHAT ARE THE THREE POTENTIAL CONTAMINATION HAZARDS
BIOLOGICAL, PHYSICAL, CHEMICAL
WHAT DOES HACCP STAND FOR
Hazard analysis, critical control point.
WHAT TEMPERATURE SHOULD HOT FOOD BE HELD OUT
135 or higher
WHATS THE ORDER OF THE THREE COMPARTMENT SINKS
WASH, RINSE AND SANITIZE
HOW LONG SHOULD YOU WASH YOURE HANDS
20 SECONDS
WHY SHOULD YOU USE DIFFERENT CUTTING BOARDS FOR MEAT AND VEGETABLES
you use another cutting board to prevent cross contamination
WHY IS FATTOM IMPORTANT
IT IDENTIFIES THINGS GERMS NEED TO GROW AND REPRODUCE
WHAT TEMPERATURE SHOULD COLD FOOD BE HELD AT
41 or lower
WHAT ARE THE COLORS FOR THE WASH, RINSE AND SANITIZE BUCKETS
WASH-GREEN
RINSE-YELLOW
SANITIZE-RED
WHAT SHOULD YOU DO IF PEST ENTER YOUR OPERATION
Call a pest control
WHAT IS PHYSICAL COMTAMINATION
A foreign object that contaminates food (nail, hair, jewelry)
WHAT HAS A HIGHER AW LEVEL LEMON OR PEANUT AND WHY
LEMON BECAUSE A LEMON BECAUSE IT HAS A HIGHER MOISTURE AND ACIDITY THAN A PEANUT
WHAT TEMPERATURE SHOULD PORK BE COOKED TO
145F
HOW MANY INCHES SHOULD TABLE EQUIPMENT BE OFF THE GROUND
6 inches
WHAT IS THE FLOW OF FOOD
THE ROUTE FOOD TAKES FROM BEING RECEIVED IN THE KITCHEN TO THE TIME IT IS SERVED TO THE CUSTOMER
WHAT IS A CHEMICAL CONTAMINANTION
A substance that is not supposed to be present
WHAT IS THE LAST STEP IS HACCP AND WHY IS IT THE MOST IMPORTANT
it establishes record keeping procedures and allows staff to review the cause and time.
2 HOURS
WHAT LABEL ENSURES A SURFACE FOR COOKING USES
NSF
WHAT IS A SELL BY DATE
A SELL BY DATE INDICATES WHEN A STORE SHOULD REMOVE A PRODUCT FROM THE SHELVES
IF A SURFACE IS COMTAMINATED AND A COOKED STEAK TOUCHES IT WHAT IS THE CORRECTIVE ACTION
DISPOSE THE STEAK, CLEAN SURFACE AND MAKE A NEW STEAK