HACCP Happens
This is what HACCP actually stands for (no, not “Hope And Cook, Pray”).
What is Hazard Analysis Critical Control Point?
This means preventing food safety risks through intentional actions, not luck.
What is Active Managerial Control?
This calibration method uses ice and water.
What is the ice-point method?
This crime boss doesn’t do the dirty work himself—but without him, none of the others can operate. He represents the one thing bacteria need to survive and thrive.
What is Food?
Cooking different types of food, such as shrimp and chicken in the same fryer oil is this kind of allergen transfer.
What is cross-contact.
Know to as the "Cruise Ship Closer", this highly contagious virus loves close quarters-and anywhere people forget to wash their hands. It’s spreads fast and shuts everything down.
What is Norovirus?
This is the FIRST step in building a HACCP plan.
What is conducting a hazard analysis?
Training staff, monitoring temps, and enforcing policies are all examples of this.
What is active managerial control?
The correct internal temperature for poultry.
What is 165°F?
The temperature range where bacteria grow fastest.
What is 70°F–125°F?
A guest with a seafood allergy orders a “safe” dish. Later, they react after eating a marinade made with Worcestershire sauce—a hidden ingredient often overlooked in kitchens.
This specific allergen is the likely cause.
What is seafood/fish. (Worcestershire Sauce contains anchovies.)
This bacteria is commonly linked to undercooked poultry.
What is Salmonella Typhi (or non-typhoidal Salmonella is acceptable)?
This is a point in the process where loss of control could result in a hazard.
What is a Critical Control Point (CCP)?
This type of control focuses on identifying risks before they become problems.
What is preventive control?
This is how often thermometers should be calibrated.
What is regularly (before each shift or when dropped/temperature extremes occur)?
This member of the FATTOM crew decides whether the operation explodes—or shuts down. He works best in the danger zone and especially loves it when things sit between 70°F and 125°F.
What is Temperature?
This allergen is often mistaken for a “preference” until it becomes an emergency when this disease.
What is Celiac disease caused by gluten/wheat allergy?
This pathogen is often associated with infected food handlers, poor hygiene, and flies.
What is Shigella?
his is what you establish to ensure a CCP stays under control (think temps, time, etc.).
What are critical limits?
A manager notices improper handwashing and corrects it immediately—this is an example of this type of action.
What is active intervention or corrective action?
This type of thermometer can check temps from 0* to 220* and must be inserted up to the sensing area designated by this.
What is a Bimetallic Stemmed Thermometer and dimple.
A container of soup is left out overnight. FAT TOM didn’t need to break in—the conditions were already perfect thanks to these two biggest mistakes.
What are Time and Temperature abuse?
This allergen was recently added to make it the “Big Nine.”
What is sesame?
This pathogen can cause severe kidney damage and is linked to ground beef.
What is E. coli (STEC)?
If your chicken doesn’t hit temp, this is the action you must take (and no, “hope for the best” is not it).
What is corrective action?
This system is the formal, structured version of Active Managerial Control.
What is HACCP?
+/-2*F or +/-1*C
The accuracy thermometers used to measure food must lie within.
A pasta salad is left out at room temperature for hours—no mayo, just pasta, vegetables, and dressing.
Caterer says, “It’s fine—no mayo.”
FAT TOM disagrees. This situation is still dangerous because these key factors are still present. Name three.
What are Food, Time, Temperature, and Moisture?
This allergen category includes cashews, almonds, and walnuts—but not peanuts.
What are tree nuts.
A food handler skips proper handwashing after using the restroom and returns to prepping ready-to-eat food. Days later, multiple guests report fatigue, nausea, and a noticeable yellowing of the eyes.
What is Hepatitis A?