Day 5 - HACCP Flashcards

You may prefer our related Brainscape-certified flashcards:
1
Q

HACCP stands for

A

Hazard
Analysis
Critical
Control
Point

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2
Q

HACCP is -

A

A system of food safety to Control the growth of harmful microorganisms

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3
Q

7 principles of HACCP are

A

Identify hazards
Determine critical control points (CCP)
Set up critical limits
Monitor ccp
Take corrective actions
Verify the system is working and keep records

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4
Q

A CCP is

A

Any point in the food flow where action must be taken to eliminate the hazard

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5
Q

If potentially hazardous foods are left in the temp danger zone for more than 2 hours,

A

The food is no no longer safe; discard it

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6
Q

Whenever making cold salads, such as tuna, the best practice is to

A

Pre chill the ingredients

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7
Q

Artificial trans fat increases LDL, leading to

A

Leading to heart disease

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8
Q

True or false: artificial trans fat is banned from all foods

A

True

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9
Q

To improve food safety, security and general work practice, routinely conduct a ___

A

Self assessment of food operations

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10
Q

The most common injuries among restaurant workers in a workplace are

A

Slips
Falls
Trips
Cuts
Laceratins
Burn
Muscle strains
Sprains
Electrocution

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11
Q

To avoid falls, wear ___

A

Slip resistant shoes

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