Safe Food Handling

What does HACCP stand for?

• Hazard Analysis and Critical Control Points

• How A Culinary Class Plans

• High Altitude Cooking Class Program

• Hazard Analysis and Crucial Control Points

Which of the following activivties requires wearing gloves?

• washing dishes

• handling ready-to-eat food

• using the bathroom

• all of the above

What intenral temperature must chicken reach for 15 seconds to be cooked?

• 190 F

• 200 F

• 165 F

• 75 C

How many HACCP principles are there?

• 5

• 7

• 10

• 6

True or false, employees must report illness and symptoms to resturaunt manager?

• true

• false

• both

• neither

What is the definition of cross contamination?

• the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

• when you don't clean the table after raw meat and then place ready to eat food on it.

• When you spread bacteria to ready to eat food.

• all of the above

What is CCP?

• Culinary Convention Program

• Cross Contamination Problem

• Crisis Comunication Plan

• Critical Control Points

What is appropriate kitchen work attire?

• open toed shoes, shorts and chef hat.

• closed toed shoes, apron, hair back, and shirt and pants.

• long fake nails, jewlery, high heels, and untied hair.

• long sleeves, gardening gloves, and a hat.

What to do if you get a cut in the lab?

• scream and cry and then continue cooking

• put on a glove

• Tell manager, wash and sanitize the cut, bandage the cut and wear a glove.

• Wipe it with a paper towl and put a glove on

What to do if there are pests in the establishment.

• try to kill the pests

• try to trap pests

• ignore it they will go away

• Call pest control, deny access to food shelter and water.