Unit 3 And 4 Flashcards
1
Q
What’s a CPP?
A
Critical control point is the point where no further action can be taken
2
Q
How often should you check the temperature of a premade food display
A
Every 2 hours
3
Q
What’s hot holding?
A
Making sure to hold food just above the danger zone
4
Q
What to avoid while cooking?
A
Smoking, eating and anything with hand to mouth contact
5
Q
What’s the cycle of transmission of contaminants
A
Idk
6
Q
What’s the internal temperature for beef
A
74C
7
Q
Can you use hand sanitizer instead of washing your hands?
A
NO NO NO
8
Q
Can I piss with my apron on?
A
no.
