Intro to Culinary MidTerm Exam

Front

What is the required internal temperature for cooking beef, veal, lamb roasts, and steaks?

Back

145°F (63°C)

Front

How often should storage areas be cleaned out to avoid storing spoiled or expired foods?

Back

Periodically

Front

What type of system is HACCP?

Back

A management system

Front

What should be determined during a hazard analysis according to the Seven HACCP Principles?

Back

Safety hazards and applicable preventative measures

Front

What should be recognized when identifying critical control points?

Back

Points, steps, or procedures to prevent, eliminate, or reduce a hazard

Front

What might the compliance officer do during the walkthrough?

Back

Consult with employees

Front

What is discussed during the closing conference of a workplace safety inspection?

Back

Unsafe or unhealthful conditions

Front

How often must high-risk facilities be inspected according to the FDA?

Back

Every three years

Front

What do scores or grades from health inspections indicate?

Back

The degree to which the business is operating safely

Front

Who keeps health inspection records?

Back

Local health departments