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Danger/ Danger
Accronyms
Name That S.O.P.
CCP Food Preparation Process
100
140 degrees Wisconsin Code is 135 degrees
What is Hot Holding
100
PPM
What is Parts per million
100
Open foods exceeding the 7-day time period
What is SOP Date Marking
100
1 - 2 - 3
What is The Process Approach
200
41 - 140 degrees
What is the Danger Zone
200
SOP
What is Standard Operating Procedures
200
Ice-point method or boiling-point method
What is SOP Calibrating Thermometers
200
Process 1
What is No Cook Process
300
165 degrees
What is the Reheat Temperature
300
FIFO
What is First In First Out
300
All products are stored 6" off the floor
What is SOP Food Storage
300
Process 2
What is one cook step for same day service
400
0 degrees or below
What is the Freezer Temperature
400
HACCP
What is Hazard Analysis Critical Control Points
400
Wash all raw fruits and vegetables
What is SOP Washing Fruits and Vegetables
400
Process 3
What is Reheating
500
135 - 70 degrees
What is the Cooling of food within 2 hours
500
MSDS
What is Material Safety Data Sheets
500
Wear suitable and effective hair restraints
What is SOP Personal Hygiene
500
Corrective Action
What is food in the danger zone