HACCP

What is the temperature danger zone?

• 35 degrees to 165 degrees

• 41 degrees to 135 degrees

• 165 degrees to 350 degrees

• 30 degrees to 150 degrees

Cold food should be held at what temperature?

• 135 degrees or above

• 41 degrees or below

• 30 degrees or below

• 350 degrees or above

What temperature should raw chicken be cooked to?

• 41 degrees

• 165 degrees

• 350 degrees

• 135 degrees

Hot food should be held at what temperature?

• 165 degrees or above

• 41 degrees or below

• 30 degrees or below

• 135 degrees or above

At what temperature should you reheat foods to?

• 350 degrees

• 165 degrees

• 135 degrees

• 41 degrees

What does “first in, first out” (FIFO) mean?

• fruit is fruit on

• first on fruit off

• first in first out

• fruit in first out

Foods need to be discarded after how many hours?

• 6 hours if not held at 135 degrees

• 3 hours if not held at 135 degrees

• 2 hours if not held at 135 degrees

• 4 hours if not held at 135 degrees

A worker who is in direct contact with food is known as a?

• sous chef

• chef

• foodhandler

• cook

Foods to be stored in the freezer should have a temperature of?

• 10 degrees

• 20 degrees

• 0 degrees

• 41 degrees

What is cross-contamination?

• when you don't cook food properly

• when you touch your hair

• when you touch ready to eat food with raw food

• when you don't hold food at the right temperature