HACCP
Sanitation
Handwashing
Inspection Process
Misc.
100
A HACCP Plan is based on what?
What is flow charts for each food.
100
What is an acceptable use of potable water?
What is cleaning, dishwashing, handwashing.
100
What should you never use to dry your hands?
What is a common cloth towel.
100
What should you never do when a health inspector arrives for inspection at your facility?
What is refuse the inspection.
100
What is the process of reducing pathogens on a surface to safe levels called?
What is sanitizing.
200
Who is effected by a HACCP Plan?
What is employees, managers and customers.
200
What is one thing that affects the effectiveness of a sanitizer?
What is Water temperature, hard water, ph level, contact time, sanitizer concentration.
200
name one area that a handwashing station is required
What is dishwashing, restroom, prep areas, service areas
200
What is one thing you can do to increase food safety in your establishment. dealing with inspections?
What is perform self inspections.
200
The water temperature of a sanitizing dishwasher must get to what temperature?
What is 180 degrees F.
300
A new restaurant decides to develop a HACCP plan, what is the first step they should do?
What is conduct a hazard analysis.
300
To test the strength of a sanitizing solution, what can you do?
What is test the solution with a sanitizer test kit.
300
Name one thing a handwashing station must include
What is hot and cold running water, soap, appropriate hand drying device, trash can, signage.
300
What agency inspects a school cafeteria for food safety?
What is local health department
300
Who is responsible for food safety in a food service establishment?
Who is the owner.
400
What is the goal of a HACCP plan?
What is identify and control possible hazards throughout the flow of food.
400
Which is NOT an acceptable chemical sanitizer from these choices? Ammonia Chlorine Iodine Quaternary ammonia (Quats)
What is ammonia
400
What should you never use in place of handwashing?
What is hand sanitizer.
400
What is one situation that can result in the immediate closure of a food service establishment?
What is backup of sewage, loss of refrigeration, rodent infestation.
400
Which cleaner is appropriate for removing mineral deposits?
What is acid cleaners
500
Deteremining how and when critical limits are being met is part of which HACCP principle?
What is monitoring.
500
What is the proper order for cleaning and sanitizing in a three compartment sink.
What is scrape, soak, wash, rinse, sanitize, and air dry.
500
What should the water temperature be when you are washing your hands?
What is 100 degrees F
500
If you have a critical violation during your health inspection, how quickly should you correct it?
What is ASAP.
500
What is the FDA code?
What is minimum standards required to insure food safety.
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