HACCP
What is the acronym for Hazard Analysis Critical Control Point?
What is HACCP
True of False: The temperature danger zone for food is 40-139 degrees?
What is False
*Temperature danger zone is 40-140 Degrees*
Baked beans are on the line and are temping at 138. What is the corrective action plan code you would be use?
What is H
*reheat to 165
Before inserting a calibrated thermometer into food, you should do this?
What is sanitizing the Thermometer
There are generally three categories of Hazards.
Biological, Chemical and what?
What is Physical
True or False: Food should be stored 6 inches off the floor?
What is true
You cook hamburger patties and take the temp and it reads 170 degrees. What is the corrective action?
What is no corrective action
This is the most common way harmful bacteria spreads in a kitchen?
What is cross-contamination
You should wait _____ seconds after you insert the stem or probe into food?
What is 15 seconds
True or False: Food contact surfaces should be wiped down before you start food prep?
What is False
*Food contact surfaces should be washed, rinsed, and sanitized before beginning food prep*
Refridgerated food is found at 50 degrees instead of 40 degress or bleow. HACCP requires this action to be taken to regain control of the process?
What is a corrective action
This is the safest way to thaw frozen meat?
What is thawing it under refrigeration
This is the maximum amount of time food can take to cool from 135 degrees to 70 degrees?
What is 2 hours
True or False: apples slices, grape tomatoes, fresh berries, fresh melons, and salads must have their temperature recorded throughout service?
This HACCP principle requires keeping temperature logs, production records, and corrective action records?
What is record keeping
Vomiting, fever, nausea, jaundice, abdominal cramps are know as what?
What are symptoms of foodborne illness
When food fails to maintain the required hot-holding temperature and must be reheated, besides the serving line temperature log, what additional log must be used?
What is the cooking temp log
True or False: The first step in proper handwashing is to apply soap?
What is False
*The first step is to wet your hands with warm running water*
This tool should be calibrated regularly to ensure food temperatures are accurate?
What is food Thermometer
Ready-to-eat foods should never be handled with these bare body parts?
what are bare hands