Culinary Arts/HACCP

A new restaurant decides to develop a HACCP Plan- the First Step is

• Monitor
• Verify
• Hire a consulting company
• Conduct a Hazard Analysis

Which is NOT a Hazardous Situation?

• unopened mustard pack
• Uncovered Hair
• Food not temp controlled
• Unlabeled food in the cooler

Which is NOT one of the HACCP principles

• Check the system and verify that it works
• Develops procedures to educate the regulators about the HACCP principles
• Identify likely hazards
• establish Critical control points

Which item CANNOT be re-served in a restaurant?

• unopened pack of crackers
• silverware rolls removed from the table when guests are seated
• butter packets that are unopened
• strawberry garnish

The HACCP plan is based on ...

• flow charts for each foodproper equipment
• Mr. HACCPS rules of safety
• food practices of safety from local educators
• local food inspectors

Determining how and when the critical limits are being met is part of which HACCP principle?

• Record Keeping
• Monitoring
• hazard analysis
• Establishing Critical Control Points

What is the goal of HACCP?

• Keep the establishment pest free
• To raise money in fees for the federal gov't 
• To establish awareness of the safety rules for employees
• identify and control possible hazards throughout the flow of food

Who is affected by the HACCP plan? Employees and managers

• employees, managers, customers
• customers only
•  Employees and managers
• OSHA inspectors

Fresh deli sandwiches are served in a self serve deli display, What step is a Critical control point?

• cooling
• prepping
• storing
• service

Fresh deli sandwiches are served in a self serve deli display, What step is a Critical control point?

• cooling
• prepping
• storing
• service