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Food Safety System
Safe Facilities and Cleaning/Sanitation
100
The first Step in settign up HACCP
What is Conducting a Hazard Analysis?
100
Where should cleaning tools and chemical be stored in an operation?
What is In a separate area away from food and food-prep areas?
200
What are five common risk factors for food-borne illness that can be addressed by active managerial for food-borne illness
What is Purchasing from unsafe source, failing to cook food correctly, holding food at incorrect temperature, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene.
200
Tell me the difference between cleaning and sanitizing
What is Cleaning removes dirt and food from surface Sanitizing reduces pathogens on a surface to safe levels?
300
A point in the flow of food where identified hazards can be prevented, eliminated, or reduced to safe levels.
What is Critical Control Point?
300
What is the main purpose of a vacuum breaker?
What is to prevent backsiphonage?
400
Name an activity performed by an operation that requires a variance from the regulatory authority.
What is smoking food as a preservative, Curing food, Custom-Process animals, Sprouting Seeds an beans, Packaging ROP method (Reduced Oxygen Packaging) Treating juice on-site Packaging it for later sale Using food additives or adding components to preserve or alter food so that it no longer requires time and temperature control for safety?
400
Name the five factors that influence the effectiveness of a sanitizer.
What is Concentration Temperature Contact Time Water hardness pH
500
Cooking ground beef for to 155F for 15 seconds is an example of this HACCP principle.
What is Establish Critical Limits?
500
List the five necessary items at a hand-washing sink.
What is Hot and cold Running water Soap A way to dry hands Garbage Container Sign that indicates to staff members are required to wash hands before returning to work?