What could be done food service operator do to prevent the spread of Hepatitis A?
Exclude staff with jaundice from the operation
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10
What is the purpose in setting critical limits in a HACCP plan?
To reduce Hazards to safe levels
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10
Cold foods previously held at 41 ÍĶ F can be held without temperature control for how long?
6 hours
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banana
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gift
Win 15 points!
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fairy
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baam
Lose 10 points!
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15
How should roast beef, halibut, lettuce, and ground chicken be stored in the cooler?
Lettuce, halibut, roast beef, ground chicken
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thief
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25
seesaw
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fairy
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lifesaver
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25
What are the five common risk factors for foodborne illness?
Purchasing food from unsafe sources, failing to cook food correctly, holding foot at incorrect temperatures, using contaminated equipment and practicing poor pe
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20
What is the purpose of the HACCP program?
To identify significant biological, chemical or physical hazards at specific points within a productâs flow. Once identified, the hazards can be prevented, eli
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10
What is the minimum internal temperature of a veal chop?
145
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15
Name 2 specialized methods is there a HACCP plan required to be in place before it is performed at a facility?
Smoking food as a method to preserve it (but not to enhance flavor) âĒ Using food additives or adding components, such as vinegar to preserve or alter it so it
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10
Hot TCS can be held without temperature control for a maximum of
4 hours
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10
What does HACCP stand for?
Hazard Analysis Critical Control Point
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5
What is the minimum internal temperature for green beans for hot- held service?
135
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5
Which is associated with Salmonella Typhi?
Drinks
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15
8) If there is a backup of raw sewage in the restaurant, what does the restaurant need to do?
Contact the local regulatory authority to determine what the restaurant needs to do in order to be able to re-open.
