HACCP Basics
Temperature Range called the "Danger Zone"
What is 41 - 135 degrees F
Measurement that goods should be stored off the floor
What is 6 inches?
The frequency that thermometers should be calibrated
What is every 2 weeks?
Temperature chicken should be cooked
What is 165 degrees F
Categories of contaminants in food service and give an example of each
What are biological, chemical and physical?
Biological - bacteria
Chemical - cleaning solutions
Physical - hair
A step in the food prep process that is important to prevent a food safety hazard (hint: CCP)
What is a critical control point?
The frequency that temperatures be logged (refrigerator, freezer and cooked food)
What is daily?
Big Eight Allergens that must be labeled on food
Temperature ground beef should be cooked
What is 155 degrees F
True or False: It's okay to eat anywhere in the kitchen
False! It is only allowed to eat in the break room
An inventory approach in which food & supplies that are first delivered are used first (hint: FIFO).
What is First In, First Out?
Frequency that inventory should be taken
What is monthly?
True or False: it is okay to thaw food at room temperature
False! Food should never thaw at room temperature
Temperature fish should be cooked
What is 145 degrees F
Never handle food if you're experiencing these sick symptoms
What are fever, sore throat, diarrhea, nausea/vomiting, yellowing skin (jaundice)?
Practices in foodservice that ensure the production of safe food (hint: SOPs)
What are Standard Operating Procedures?
Order the following items on shelves (top to bottom)
ground beef, seafood, ready to eat foods (produce), chicken
What is ready-to-eat produce first, then seafood, ground beef next, finally chicken on the bottom
The amount of times gloves should be changed
What is after preparing one food type and moving to another? At a minimum every 2 hours!
Temperature that food should be reheated to no matter what it is
What is 165 degrees F
True or False: it is okay to wear fingernail polish or artificial nails
False
The steps of the Flow of Food
What are purchasing, receiving, storing, preparation, cooking, holding, cooling, reheating and serving?
How many days can ready-to-eat foods be stored below 41 degrees F?
What is 7 days?
True or False: It is okay to touch bare hands on ready-to-eat foods
False! It is not allowed.
Amount of time hot food can be left out
What is 4 hours?
Time you should take to wash your hands
What is 10-15 seconds?