Hazards
Give an example of physical hazard
Answers may vary
The step at which the hazard is eliminated
What temperature should a fridge be kept at?
4* C
How long should you lather for?
20-30 seconds
What does FIFO mean?
First In, First Out
Give an example of biological hazards
Answer may vary
What is control step?
The step where the hazard is controlled
What is Monitoring Action?
checks, measurements or observations that prove that the critical limit is met
Where should you scrub when washing your hands?
What order do you put away food in?
Hazardous foods requiring refrigeration (Meat, seafood, dairy...)
Frozen foods
Less hazardous foods requiring refrigeration
Dry foods
What are the 3 possible Hazards?
Biological, Physical, Chemical
What is Critical Limits?
specific and measurable limits that indicate effective control of a critical control point.
What is Corrective Actions?
Follow when a critical limit has not been met
What type of disposables gloves should you not use? and why?
Latex Gloves - Common allergen
How high off the ground should food be stored?
At least 15 cm (6 inch)
What does FSP stand for?
Food Safety Plan
What temperature would you need to store ready to sell items (sandwich) at or below?
4*C
What Corrective Action would you take if a hamburger patty is 58*C?
Continue cooking the patty until it reaches 74*C
What should you avoid touching when working with food?
Mouth and nose
What shelves should you store raw meat?
Bottom shelf - below ready to eat foods
What does HACCP stand for?
Hazard Analysis Critical Control Point
What temperature would you need to cook meat to?
74* C
What is the corrective action if a fridge (cooler) is above (warmer) than 4*C for 1 hour?
Transfer to a working fridge
How should you "taste" food that you are preparing?
Single Use utensils
What foods should you not accept when receiving food?
Spoiled, damaged, past its "best before" date