Food Safety
A systematic approach to identifying and controlling hazards
What is HACCP
Should provide hand dryers or paper towels, not cloth towels
What is a handwashing station
Can occur due to a drop in water pressure, a significant threat to water supplies
What is backflow
Cook chicken to 165°F to ensure food safety
What is the cooking temperature
A written plan to identify and control hazards
What is a food safety plan
A crucial step in the food production process where hazards can be controlled
What is a CCP
A hose submerged in a bucket, a food safety danger
What is a cross-connection
Close the bathroom to customers in case of a plumbing problem
What is raw sewage backup
Store uncooked chicken at 41°F or below
What is the storage temperature
A designated person to oversee food safety protocols
Who is a food safety manager
Specific parameters like cooking chicken to 165°F or storing uncooked chicken at 41°F
What are critical limits
A running faucet below the flood rim of a sink, prevents backflow
What is an air gap
Contact the local health department in case of a break
What is a water main break
Wash hands frequently and wear gloves to prevent contamination
What is personal hygiene
Regular training for employees on food safety protocols
What is food safety training
7 principles, including Hazard Analysis and Record Keeping
What are the HACCP Principles
Containers should be cleaned away from food-storage areas
What is kitchen trash
A significant threat to water supplies in foodservice facilities
What are cross-connections
Regularly clean and sanitize food-contact surfaces
What is cleaning and sanitation
Regular inspections to ensure compliance with food safety protocols
What are food safety inspections