Bonefish Grill HACCP Test Questions And
Answers
Why should you be aware of tacks & staple in boxes & cartons during prep? Stables etc
may fall into food, causing injury if eaten
What is the proper technique for thawing frozen food & why? Slack thaw under
refrigeration or thaw under cold run...
Why should you be aware of tacks & staple in boxes & cartons during prep? Stables etc
may fall into food, causing injury if eaten
What is the proper technique for thawing frozen food & why? Slack thaw under
refrigeration or thaw under cold running water
When should food be removed from sinks when using running water to thaw?
Immediately after product is thawed
Can raw food & cooked food be thawed in the same sink or containers? No, because of
cross-contamination risk
What temperatures must previously reheated foods & leftovers be heated to? 165 degrees
What temperature range is in the Danger Zone? Can bulk foods be cooled slowly? 40-140
degrees is the Danger Zone. Bulk foods must be cooled quickly to minimize time in the Danger
Zone
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