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Bonefish Grill HACCP Test: Questions With Solutions
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Bonefish Grill HACCP Test: Questions With Solutions
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Bonefish Grill HACCP Test: Questions With SolutionsHow 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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