Ch. 13 - HACCP: A Food Protection System Flashcards
1
Q
HACCP is an acronym that stands for:
A
Hazards Analysis Critical Control Point
2
Q
Which of the hazards is HACCP mostly concerned with?
A
Biological
3
Q
If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, the following corrective action should be taken:
A
Food should be discarded
4
Q
When making cold salads such as tuna, it is recommended that ingredients must be pre-chilled. (T or F)
A
True
5
Q
Which of the following steps is a Critical Control Point (CCP) during the food flow for fried chicken?
A
Cooking
6
Q
Which of the following steps is not a Critical Control Point (CCP) during the food flow for tuna salad?
A
Receiving
7
Q
Foods can be kept uncovered during the cooling step.
(T or F)
A
True
