Definitions
Principals Of HACCP?
The Flow Of Food
Programs Every Operation Needs
100

What does TTA stand for?

Time Temperature Abuse

100

What do you do when looking for hazards?

Conduct An Analysis 

100

What do people do when they go to stores

Purchasing 

100

What is something every worker needs to keep up on?

Personal Hygiene 

200

What does HACCP stand for?

Hazard Analysis Critical Control Point  

200

What should you establish?

Critical Control Points

200

What is happening when a store gets boxes of food in?

They are Receiving the products

200

What should an operation do if a mouse is spotted running around the building?

Call Pest Control And Close Down The Business For A Bit

300

What does TCS stand for?

Time Temperature Control For Safety 

300

What should you verify?

How The System Works

300

What should a chef do before he/she starts cooking?

Prep

300

What should happen after the restaurant closes?

Cleaning And Sanitization 

400

What does SOP stand for?

Standard Operating Procedures

400

What type of procedures should you establish?

Monitoring 

400

What is the waiters job at a restaurant? 

Serving 

400

What should the employees of a restaurant be taught when it comes to food?

Food Safety Training

500

What does CCP stand for?

Critical Control Point

500

What should you identify properly?

Corrective actions

500

What do companies do with boxes they receive?

They store them

500

What is a program that an operation should have?

Facility Design And Equipment Maintenance