HACCP LOGS
How many initials are needed on the Daily Table and Seat Cleaning Log?
You need an initial for every employee who cleans the tables.
When do you fill out the Cooling Log?
Everyday, even when there is nothing to cool.
What should you do after arriving to work,coming back from break or changing task?
Wash you hands.
How many Principles of the HACCP Plan are there?
7
After checking the hand sink you realize you need more hand soap. After filling the soap what do you do next?
Write a note in the corrective action part of the hand sink assessment log that you changed the soap.
When should you check your Walk in Freezer And Walk in Cooler Logs?
First thing in the morning.
What are the temperatures for the first step of cooling food.
Cooling from 135 to 70 within 2 Hours.
What is the Acronym relating to safe food handling procedures?
HACCP
Manager walks around kitchen to verify recipes are being followed and temperatures are recorded. Which of the 7 Principles of HACCP is this?
Verification of Procedures
How many times a day do you fill out the Table and Seat Cleaning Log?
Three times, before breakfast, after breakfast and after lunch.
If you use 4 Hot Holding Cabinets in your kitchen, how many Hot Holding Cabinet Logs should you have?
Four, you need one for every hot holding cabinet you use.
What is the total time of both steps when cooling food?
6 Hours Total
What is the first Principle of HACCP?
Conducting a Hazard Analysis.
Identifying the potential hazardous condition in the kitchen. Which of the 7 Principles of HACCP is this?
Hazard Analysis
When checking the Walk in Freezer and filling out the chart what is one thing that is good to know about your freezer?
What the normal temperature is for the freezer.
What three things do you check on the Hand Sink Assessment Log?
Water temperature (needs to be 100 degrees or above)
Check soap
Paper towel.
What is a proper way to cool large amounts of food?
Break it down into smaller amounts before putting into the cooler. You may even put it on ice before putting it into the cooler.
After checking the temperature of the chicken patties and they only temp at 135 degrees what is the corrective action at this point?
Continue cooking until they reach 165 degrees.
Identifying the step where hazards can either be prevented, eliminated or reduced to acceptable levels. Which of the 7 principles of HACCP is this?
Critical Control Point Identification
Name different examples of critical control points. Remember critical control points are steps we take in the kitchen to prevent, reduce or eliminate food safety hazards in the kitchen.
Cooking food to the correct Temperature, Holding Food at the Correct Temperature, Purchasing from Reputable Suppliers, Staff Training.
Name all the HACCP Log sheets in your kitchen.
Walk in Freezer, Walk in Cooler, Milk Box, Hand Sink Assessment, Storage Room, Kitchen Assessment, Hot Holding Cabinet, Food Temperature Log, Cooling Log Sheet
After cooling taco meat for two hours the temperature is still 110. What is the Corrective Action?
Throw it out.
Name any 3 of the Seven Principles of HACCP?
Hazard Analysis, Critical Control Point Identification, Establishment of Critical Limits, Monitoring Procedures, Corrective Actions, Record Keeping, Verification Procedures
What principle shows that we are following steps to ensure critical limits are followed, corrective actions are documented and evidence of due diligence.
This principle helps prove we are handling food and cooking it correctly and protects us.
The Record Keeping Principle.
When checking the temperature of the Walk in Cooler what else are you looking for in the cooler?
You need to verify that there is no cross contamination in the cooler.