TIME AND TEMPERATURE CONTROL
THE MAXIMUM TIME ALLOTTED FOR THE CHILLING PROCESS?
90 MINUTES OR ONE AND A HALF HOUR
WEARING CLEAN CLOTHES IS APART OF?
GOOD PERSONAL HYGIENE
WHAT DOES THE ABBREVIATION FIFO STANDS FOR?
FIRST IN FIRST OUT
WHICH ONE OF THE FOLLOWING STATEMENTS BEST DESCRIBE METHODS OF PREVENTING CONTAMINATION?
A. CLEANING AND SANITIZING WORK SURFACES.
B. USING COLOR CODED BOARDS FOR THEIR INTENDED USES.
C. WEARING SHORT CLEAN NAILS
D. ALL OF THE ABOVE
D. ALL OF THE ABOVE
An agent which has the potential to cause harm to a vulnerable target.
HAZARD
WHAT IS THE MINIMUM COOKING TEMPERATURES FOR FOODS?
167oF OF 63oC OR ABOVE
WHICH IS THE MOST SUITABLE STEP TO TAKE BEFORE FOOD HANDLING:
A. WASH HANDS BEFORE YOU ENTER THE KITCHEN
B. WASH HANDS IMMEDIATELY BEFORE YOU BEGIN WORKING
C. ENSURE YOUR SHOES ARE CLEAN BEFORE YOU ENTER THE KITCHEN
B. WASH HANDS IMMEDIATELY BEFORE YOU BEGIN WORKING
TRUE OF FALSE? IT IS OKAY TO STORE RAW MEATS ABOVE COOKED ONES ONCE, IT IS COVERED AND NOT DRAINING.
FALSE
TRUE OR FALSE
IT IS VERY IMPORTANT TO WASH THE GLOVE BETWEEN USE OF DIFFERENT TYPES OF PRODUCTS TO PREVENT CONTAMINATION?
FALSE
A point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels.
CRITICAL CONTROL POINT
HOW LONG DO WE STORE HIGH RISK PRODUCTS FOR?
24 HOURS
GIVE ONE CHEMICAL THAT IS USED FOR CLEANING AND ONE CHEMICAL THAT IS USED FOR SANITIZING?
A. LIQUID SOAP
B. CHLORINE
WHAT IS THE MAXIMUM HOLDING TIME FOR FOODS AFTER PLACING ON THE BUFFET??
2 HOURS
THE COLOR CODES FOR THE CUTTING BOARD USE IS AS FOLLOWS:
A. GREEN- FRUITS, BROWN- RAW MEATS, YELLOW-CHICKEN, WHITE-BREADS
B. WHITE- CHEESE, BROWN-COOKED SAUSAGE, BLUE- FISH, RED- UNCOOKED MEATS
C. RED- RAW MEATS, YELLOW- POULTRY, BLUE SEAFOOD, BROWN- UNCOOKED FISH
B. WHITE- CHEESE, BROWN-COOKED SAUSAGE, BLUE- FISH, RED- UNCOOKED MEATS
WHICH STATEMENT BEST DESCRIBE HACCP?
A. IT IS A SYSTEMATIC APPROACH TO FOOD SAFETY
B. MEASURES PUT IN PLACE TO PREVENT GUEST FROM BEING MISERABLE
C. COVERING FOODS AND CLEANING THE FLOORS
D. WASHING AND AND WEARING CLEAN CLOTHES
A. IT IS A SYSTEMATIC APPROACH TO FOOD SAFETY
HOW LONG DOES IT TAKE FOR BACTERIA TO GROW AND MULTIPLY IN THE DANGER ZONE?
AT LEAST EVERY 20 MINUTES
WHAT ARE THE METHODS OF SANITIZING?
By applying:
a. Specified Chemicals
b. Heat
WHAT IS THE PURPOSE OF LABELING PRODUCTS STORED?
WE LABEL FOR IDENTIFICATION
GIVE THREE (3) EXAMPLES OF PHYSICAL CONTAMINATION?
A. HAIR
B. METAL
C. WOOD
WHAT ARE THE CONDITIONS NECESSARY FOR BACTERIAL GROWTH?
A. FOOD
B. ACIDITY
C. TIME
D. TEMPERATURE
E. MOISTURE
WHAT IS THE TEMPERATURE FOR THE DANGER ZONE in oC?
41oF-140oF OR 5oC-60oC
THE PROCESS OF RAPIDLY COOLING PRODUCTS BEFORE REFRIGERATION OR INCORPORATING IN A COLD SALAD
CHILLING PROCESS
WHAT IS THE IDEAL TEMPERATURE FOR STORING REFRIGERATED PRODUCTS?
0-4oC
NAME THREE (3) TYPES OF CONTAMINATION?
A. Chemical
B. Physical
C. Biological
WHAT DOES THE ABBREVIATION HACCP STANDS FOR?
HAZARD ANALYSIS CRITICAL CONTROL POINT