HACCP procedures

What does HACCP stand for?

• Hazard analysis and cooking control points

• Hazard actions and critical control procedures

• Hazard analysis and critical control points

What is the first stage of HACCP

• Hazard analysis

• Creating temperature records

• Checking fridge temperatures

Which of the following temperatures need to be taken?

• Fridge temperatures

• Temperatures of high risk food after cooking

• Temperature of high risk food upon delivery

• Temperature of the room

What temperature does high risk food need to be cooked to?

• 73 degrees

• 68 degrees

• 75 degrees

• 82 degrees

Which of the following are high risk foods

• Dairy products

• Rice

• Vegetables

• Fruit

What temperature should a fridge be kept at?

• 1-5 degrees

• 2 - 6 degrees

• 3-8 degrees

What temperature does the danger zone start

• 6 degrees

• 5 degrees

• 8 degrees

How long have you got to chill food from above 75 degrees

• 90 minutes

• 60 minutes

• 120 minutes

How long can you hot hold food for?

• 1 hour

• 2 hours

• 3 hours

• 4 hours

What is the minimum temperature food need to be hot held at?

• 63 degrees

• 75 degrees

• 36 degrees