HACCP Review

Using the ice point method, what temperature do we calibrate the thermometer to?

• 26 degrees F

• 40 degrees F

• 32 degrees F

• 41 degrees F

What does HACCP stand for?

• Hazard Analysis Critical Control Points

• Hazard Acid Critical Control Pints

• Hot Acid Critical Control Points

• Hazard Annotate Contamination Control Points

What temperature should you cook ground beef to?

• 145 degrees F

• 160 degrees F

• 165 degrees F

What temperature should you cook steaks to?

• 145 degrees F

• 160 degrees F

• 165 degrees F

What temperature should you cook poultry to?

• 145 degrees F

• 160 degrees F

• 165 degrees F

What temperature should you cook leftovers to?

• 145 degrees F

• 160 degrees F

• 165 degrees F

A _________ is a step in the flow of food where contamination is prevented or eliminated.

• Contamination Control Point

• Control Containment Point

• Critical Control Point

What type of thermometer should you use for thin foods?

• Dial

• Digital

How long can food stay safely in the danger zone?

• 5 hours

• 4 hours

• 3 hours

• 2 hours

How long should the thermometer be left in the food for an accurate read?

• 10 seconds

• 20 seconds

• 30 seconds