HACCP
What does HACCP stand for?
Hazard Analysis Critical Control Point.
What is the temperature danger zone?
41°F–135°F
What is the first step in the flow of food?
Purchasing.
Which thermometer checks surface temperatures?
Infrared thermometer
What are the two major hazards in the flow of food?
Cross-contamination and time-temperature abuse
What is the purpose of HACCP?
To prevent food safety hazards.
What is the minimum internal cooking temp for poultry?
165°F.
What happens during receiving?
Food is inspected and checked for safe temperatures/quality.
Which probe checks fryer oil?
Immersion probe
What is cross-contamination?
Harmful pathogens transferred from one food/surface to another.
What is a critical control point (CCP)?
A point where hazards can be prevented, eliminated, or reduced.
What is the minimum internal cooking temp for ground meat?
155°F.
What is the purpose of storage?
To keep food safe and prevent contamination or time-temperature abuse.
Where should a thermometer be inserted into food?
Thickest part/center.
What color cutting board is commonly used for raw poultry?
Yellow
Why are monitoring procedures important?
They make sure food safety standards are being met.
What temperature must hot-held food stay at?
135°F or higher.
What happens during preparation?
Food is washed, cut, mixed, thawed, and prepared safely.
When should thermometers be calibrated?
After being dropped, temperature changes, before shifts/deliveries.
What should happen if food stays in the danger zone for 4+ hours?
It must be thrown out.
What should happen if a critical limit is not met?
Corrective action must be taken.
How long can food stay in the danger zone before it must be thrown away?
4 hours.
What are two things employees must prevent when serving food?
contamination or temperature abuse.
What temperature should ice water read during calibration?
32°F (0°C).
What temperatures do bacteria grow most rapidly at?
70°F–125°F.