Day 5 - HACCP

Question 1

HACCP stands for

Answer 1

Hazard
Analysis
Critical
Control
Point

Question 2

HACCP is -

Answer 2

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

Question 3

7 principles of HACCP are

Answer 3

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

Question 4

A CCP is

Answer 4

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

Question 5

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

Answer 5

The food is no no longer safe; discard it

Question 6

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

Answer 6

Pre chill the ingredients

Question 7

Artificial trans fat increases LDL, leading to

Answer 7

Leading to heart disease

Question 8

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

Answer 8

True

Question 9

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

Answer 9

Self assessment of food operations

Question 10

The most common injuries among restaurant workers in a workplace are

Answer 10

Slips
Falls
Trips
Cuts
Laceratins
Burn
Muscle strains
Sprains
Electrocution

Question 11

To avoid falls, wear ___

Answer 11

Slip resistant shoes