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Bonefish Grill HACCP Test: Questions With Solutions $7.99   Add to cart

Exam (elaborations)

Bonefish Grill HACCP Test: Questions With Solutions

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  • HACCP
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  • HACCP

Bonefish Grill HACCP Test: Questions With Solutions

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  • October 22, 2024
  • 2
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • HACCP
  • HACCP
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Studyhall
Bonefish Grill HACCP Test: Questions With Solutions

How far off the floor does food need to be stored? Right Ans - 6 inches

What temperature should the freezer be? Right Ans - 0 degrees

What temperature should the walk-in be? Right Ans - 40 degrees

How should food in the walk-in be stored to avoid cross-contamination?
Right Ans - cooked food above raw food

How is food cross-contaminated during prep & production? Right Ans -
poor hygiene, lack of hand washing, not sanitizing properly

Why is a condensation leak in the walk-in a hazard? Right Ans - Moist areas
may harbor bacteria and contaminate food

Why should you be aware of tacks & staple in boxes & cartons during prep?
Right Ans - Stables etc may fall into food, causing injury if eaten

What is the proper technique for thawing frozen food & why? Right Ans -
Slack thaw under refrigeration or thaw under cold running water

When should food be removed from sinks when using running water to thaw?
Right Ans - Immediately after product is thawed

Can raw food & cooked food be thawed in the same sink or containers?
Right Ans - No, because of cross-contamination risk

What temperatures must previously reheated foods & leftovers be heated to?
Right Ans - 165 degrees

What temperature range is in the Danger Zone? Can bulk foods be cooled
slowly? Right Ans - 40-140 degrees is the Danger Zone. Bulk foods must be
cooled quickly to minimize time in the Danger Zone

When should food production equipment & utensils be cleaned & santized?
Right Ans - Throughly after each use

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