HACCP quiz Questions And Answers
What should you look for when looking at how foods are processed? Identify any
potential food hazards, then look at where the food hazards are likely to occur for each food
What are the purposes of hazard analysis? Identify the hazards - biological, chemical,
...
sanitation - cleanup, equipment, facilities, pest control, and water; storage - temperature;
personnel - hygiene
, HACCP quiz Questions And Answers
How can we lessen the dangers of vulnerable foods? Use approved reputable dealers;
written specifications; certain foods treated with special care
What are some vulnerable foods? High-protein, high moisture foods - meat - beef, pork,
lamb; poultry; fish and shellfish; dairy; eggs; broth, stocks; gravies/sauces - meat, milk or egg
based; tofu and other soy foods; stuffings exposed to poultry cavity
What is cross-contamination? Transfer of bacteria or other microorganisms from one food
to another
What needs to be considered at the preparation CCP? Thawing and cross-contamination
What must be considered under sanitation? Cleanup - dishes - hand or machine washed,
must meet sanitation guidelines to pass health department foodservice system inspection;
chemical sanitizers
What is a 3-compartment sink? sink divided into 3 sections, first for soaking and washing;
second for rinsing; third for sanitizing; air-dry afterwards
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