HACCP

What are the 3 main things the HACCP focuses on

• cooperation/record keeping/temperature
• procedures/monitoring/record keeping

Path food takes from when it is received to when it is served and then disposed

• flow of food
• critical control point
• critial limits
• log book

The most common cause of reported foodbourne illness

• temperature
• poor storage
• Not cooling food safely
• critical limits

2 steps for cooling food safely

• deep pan/ice bath
• shallow pan/ice bath

Food needs to drop in temp from 135 to 70 within _____ hours and then below 41 within ____ hours

• 2 4
• 3 6
• 1 2
• 2 6

Two most important measurements to food safety are:

• stock rotation/freezing
• record keeping/critical limits
• time & temperature
• flow of food & time

Lowest temperature in which food can be cooked safely

• critical limits
• critical control point
• 175
• 185

What is the range of temperatures in which bacteria can thrive? (TEMPERATURE DANGER ZONE)

• 31-135
• 51-135
• 41-135
• 61-135

If hot foods are not held at 135°F or above, after how many hours must they be discarded?

• 2
• 4
• 6
• 8

If food being held at 135 drops below 135: reheat to ______

• 145
• 155
• 165
• 175