Culinary Final Exam

Front

HACCP stands for

Back

The Hazard Analysis Critical Control Point

Front

CCP stands for

Back

Critical Control Point

Front

TDZ stands for

Back

Temperature Danger Zone

Front

FIFO stands for

Back

First In First Out

Front

What is the safe internal cooking temperature for Left Overs?

Back

165 F, 15 seconds

Front

Can cause food borne illness: Food Thermometer, First In First Out, Disposal Point, Cross Contamination

Back

Cross Contamination

Front

To avoid cross-contamination during serving, a food service worker must not touch ready-to-eat food or eating utensils with their:

Back

Bare Hands

Front

First step to hand washing is to apply enough soap to build up a good lather.

Back

False

Front

True or False: A foodborne-illness outbreak is when two or more people get sick after eating at the same place.

Back

A foodborne-illness outbreak is defined as when two or more people get sick after eating the same contaminated food, not just from the same place.

Front

True or False: Adults are more likely than preschool-age children to get sick from contaminated food.

Back

False