HACCP
What does HACCP stand for?
Hazard Analysis Critical Control Points
What should the temperature of your "WASH" sink be?
110 degrees
Items in dry storage should be kept ___ inches off the ground
Six
What is the temperature danger zone?
41-135
How long should you wash your hands for?
At least 20 seconds
What is the corrective action for a food item found outside of the danger zone for 65 minutes?
Reheat or cool to outside of danger zone
How often should the 3 sink setup be refilled?
Every 4 hours OR when the water is no longer clean.
True or false: You should wear gloves when prepping items for the salad bar?
TRUE
How often should you change your sanitizer water?
Every 4 hours OR when soiled
What temperature do leftovers need to be reheated to?
165F
True or False: HACCP is reactive not preventative
False! It is preventative.
What is the first step prior to submersing items into the wash basin of your three sink?
You can re-thaw items thawed in the fridge- how many times?
Once
Our dishwashers use this method to sanitize dishes...
Heat
True or false: You can handle some RTE foods without gloves
False! Gloves...always!
What are the 3 HACCP 'Hazard' contaminants?
Biological, physical, chemical
How long should items be submerged in Quat sanitizer?
No less than 1 minute.
How long do you have to cool an item from their starting temperature to 70F?
2 hours
Names at least 4 TCS/PHF foods
Dairy
Cut Melons
Cut tomatoes
Leafy greens
Beans/plant protein
Cooked starches- rice, potatoes
Your taco beef crumbles have been in the danger zone for 1 hour and 15 minutes. You have a lot let over and want to cool them for use the next day in a taco salad. Is this appropriate?
Food has a clock time of two hours total in the danger zone over the life of the product to remain safe. You are able to cool this product and re-use tomorrow, but it may only be in the danger zone for and additional 45 minutes.
A example of a spore forming bacteria
Clostridium botulism
Bacillus Cereus
Minimum temperature of the RINSE cycle on a dishwasher?
180
What are the STEPS for preparing cantaloupe?
Wash outside of melon
Cut with clean knife and cutting board
Place in fridge, labeled
If your site does not have a Fruit and Vegetable sink- or yours is out of commission, where should you clean your produce? (as approved by the health department)
Sanitizer basin of the three sink after it has been thoroughly cleaned.
What should you do with food that has been a part of a recall?
EXCLUDE it from the current food supply.
LABEL it DO NOT USE.
Do not throw it away right away.