Quiz For Culinary Flashcards
1
Q
3 parts to the haccp
A
Understand, practice and record keeping
2
Q
3 types of containment
A
Bioligal chemical and physical
3
Q
3 things to prevent food borne illness
A
Wash hands , sanitized equipment, separate raw food
4
Q
Hot food be stored at what
A
Go degrees or hotter
5
Q
Cold food stored at what
A
-4 or lower
6
Q
Danger zone of food is what
A
4 to 60 degrees
7
Q
Holding holding
A
Keeping food at 60 degrees or hugher
8
Q
To prevent food born illness we must what
A
Practice hassp and communicate
