2.2
2.3 review questions
2.3 preventing hazards in the flow of food
as you read
egg guidelines
100

What's the step to washing your hands and how long do you wash them for?

wet hands and arms with running water,apply soap apply enough to build up a good lather,scrub your hands and vigorously for 10-15 seconds,rinse hands and arms thoroughly under running water,dry hands and arms with a single use paper towel

100

Explain the FIFO method of stock rotation

rotate food in storage to use the oldest inventory first.many operations use the first in first out method to rotate refrigerated frozen,and dry food

100

how can time temperature abuse be prevented 

the way time temperature abuse can be prevented is keep the temperature between 50 degrees f to 70 degrees f

100

what does HACCP mean

Hazard Analysis Critical Control point

100

what temperature should shell eggs be at

45 degrees or lower

200

What personal behaviors contaminate foods?


Having a food borne illness,having wounds,having contact with a person,touching hair and face

200

What are some different types of thermometers and how they are used 

immersion probe,surface probe,penetration probe,air probe

200

what are ways to prevent cross-contamination 

make sure work stations,cutting boards,and utensils are clean and sanitized 
200

why is HACCP important

its important because it focuses on identifying specific points.

200

what guidelines should they must meet

USDA grade standards 

300

What are some glove guidelines?

never use gloves in place of hand washing,wash hands before putting on gloves,make sure gloves fit,never rinse,wash or reuse gloves,gloves should be changed

300

what does FIFO mean

first in and first out

300

what are the characteristics of an approved food source?

suppliers that comply with pertinent laws and regulations

300

what are the HACCP Principles do

conduct a hazard analysis,determine critical control points,establish critical limits,establish monitoring procedures,etc

300

what eggs must have

They must have a USDA inspection mark

400

How should food be handled?

They should be handled by gloves,tongs,etc

400

describe ways one can help to cool food more quickly  

first,cool food from 135 degrees f to 70 degrees f within two hours

400

frozen foods should be what

frozen

400

how many HACCP principles are there

seven 

500

what are some instances when food handlers should be prevented from working with or around food

sneezing,coughing,runny nose

500

where in the flow of food do you think cross-contamination is most likely to occur?why?

it can happen at almost at any point in the path that food takes in an operation

500

what are the criteria for accepting or rejecting food during receiving?

do not accept any food item that shows signs of pest or pest damage