HACCP
H in HACCP
The first step in food safety
What is wash?
What is dehydration, freezing, canning.
Illness that can be contracted from raw cookie dough.
What is salmonellosis?
FDA.
What is Food and Drug Administration?
The purpose of HACCP
Temperature danger zone
What is 40 degrees to 140 degrees?
This method removes oxygen and prevents microorganisms from entering the food.
What is canning?
Occurs when sufficient numbers of bacteria and pathogens are present in food.
What is food-borne illness?
USDA
What is United States Department of Agriculture?
What is dry and canned foods?
Three ways to thaw frozen food.
What is fridge, microwave, cold water?
This method reduces moisture in the food and can be achieved several ways.
What is dehydration?
Illness contracted through unpasteurized milk and/or raw veggies.
What is E. Coli?
Oversees shell eggs, seafood and game meat.
What is FDA?
HACCP
What is Hazard Analysis Critical Control Points?
The minimum internal temperature to cook steaks, fish and pork to.
What is 145?
This method is commonly used for milk and involves heating the product to a high temperature and then cooling immediately.
What is pasteurization?
What is campylobacter?
Oversees meat and poultry, processed eggs and catfish.
What is USDA?
Avoid this when preparing food
What is cross-contamination?
What is Food, Acidity, Time, Temperature, Oxygen, Moisture and the factors that affect microorganism growth?
Recommended temperature to keep foods frozen
What is 0 degrees?
Illness caused by a bacteria producing a neurotoxin, causing neurological symptoms.
What is botulism?
The organization under USDA responsible for inspections.