Safety&sanitation CH 8-1through8-3

Question 1

1: what is HACCP? 2: what does it combine? 3: Helps with?

Answer 1

1: hazardous analysis critical control point system to ensure food safety.
2: food handling procedures, monitoring procedures, and record keeping.
3: identifying foods & procedures likely to cause food borne illness
develope procedures to reduce Fbi monitor procedures in order to keep food safe make sure food is served safe

Question 2

when to wash hands?

Answer 2

after touching money & phone
after using Bathroom
after touching hair face and body
after washing dishes
before starting work
before and after handling raw foods

Question 3

what to do if illness and wounds..?

Answer 3

call your employees if you are
sick
keep wounds completely covered

Question 4

hand washing procedure..

Answer 4

wash hands and forearms under running hot water
build up a good soap lather
do this for 20 sec
clean fingernails w. a brush
rinse soap iff under hot water
shutt off water with SUPT
dry hands with seperate SUPT

Question 5

HACCP hazards are..

Answer 5

poor personal hygiene 
contaminated new foods
cross contamination
improper cooking 
improper holding
improper cooling
improper storing

Question 6

The haccp system critical control point and common control points..

Answer 6

critical control point:
step in the flow of food where contamination can be prevented or eliminated.

common control points:
menue items and recipes 
peceiving
storing
food preperation
cooking
cooling

Question 7

controlling hazards

Answer 7

minimal internal temp:
the lowest temperature at which foods can be cooked safely. the temp varies depending on the food

temp danger zone: 41 to 135 feranhiet

Question 8

monitoring control system:

Answer 8

1: take action when a potentiol hazard is found
2: verify that your haccp system is working correctly.
3: maintain effective records

Question 9

receiving and storing food:

Answer 9

inspects food upon delivery

store in proper location

dry storage 50 🌡 to 70🌡 six inch off floor and away wall

refrigerator storage at 0 🌡 or below labeled and dated

FIFO system

Question 10

general preperation and cooking guidelines ..

Answer 10

use clean & sanitized cooking cut boards knifes utensils

prepare food on separate area from raw foods

keep cold ingredients prooperly chilled

dont let food stay on counter. prepare or cook it immediately ir return left over.

fully cook protein ingredients ex chicken before mixing them w other products

closely follow recipe directions when preoaring food

Question 11

holding food safely

Answer 11

keep covered

hold cooked foods at 135 or above

hold cold food at 41

take internal temp regularly

stir hot food regularly

dont store cold food directly on ice

Question 12

serv food safety

Answer 12

never touch ready to eat food

never touch food contact surfaces

never allow plates of food to overlap

use tongs or scoops to pick up ice

use cleaning clothes for cleaning only

Question 13

cooling food safety
two storage method
one storage method?

Answer 13

two storage method
1. stage cooked foods are cooled down to 70 🌡 within 2hrs.
2stage cooling food down below 41 🌡 in 4 hrs total 6hrs

one storage method

food is cooled to less than 41🌡 4 hhr method

Question 14

regeating foods safety

Answer 14

reheat to internal temp to 165🌡

do this in 15 seconds within 2hrs being removed from fridge

Question 15

disposal point

Answer 15

remove leftover food from & sanitize dishes smallwares and equipment

wash dishes manually or in commercial dishwasher

dry & store items