HACCP
Foodborne Illness
Flow of Food
Cleaning
Miscellaneous
100
What is the first principle of HACCP?
Assess Hazards
100
What is the temperature danger zone?
41 Degrees to 135 Degrees F
100
What is the first step of the flow chart?
Receiving
100
Where should cleaning supplies be held?
Away from food and food preparation and storage areas
100
How does cross-contamination happen?
When two item come together, that can make a customer ill.
200
What does HACCP stand for?
Hazard Analysis Critical Control Point
200
What does water activity describe?
Moisture in food
200
What is FIFO?
First In, First Out
200
What is sanitizing?
Not only cleaning, but also killing the microorganisms on the surface.
200
Name three signs of contaminated canned goods.
Swollen, rust, dent, leakage, missing or unreadable label
300
What is a HACCP food safety system's primary focus?
HACCP primary focus is potentially hazardous foods and how they are handled.
300
What is responsible for causing most foodborne illness?
Bacteria
300
Where should raw meets be stored in a refrigerator?
On the lower shelves without any cooked or fresh food under.
300
What is the correct order for cleaning and sanitizing food-contact surfaces?
Wash, rinse, sanitize
300
What is FATTOM?
Food, Acidity, Temperature, Time, Oxygen, Moisture
400
What is the seventh principle of HACCP?
Establish procedures for record keeping and documentation.
400
What is botulism?
A foodborne illness caused by faulty cans.
400
What is the last step in the flow of foods?
Serving the food
400
A master cleaning schedule should specify what?
What needs to be cleaned, when it is to be cleaned, who is to clean it, and how it should be cleaned
400
Name two potentially hazardous foods.
Tofu, Pork, Chicken, Beef, Fish Eggs
500
What is a Critical Control Point?
A critical control point is a point where specific action can be taken to eliminate, prevent, or minimize a hazard.
500
What is a foodborne illness outbreak?
When 2 or more people get sick from a food.
500
What should be done immediately to food that is thawed in a microwave?
The food should be cooked immediately.
500
A sanitarian works for what department and level in the government?
A sanitarian works for the health board, which could be local or state health department.
500
What temperature should anything cooked or reheated in a microwave be internally when removed?
The temperature should be 165 Degrees F.
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