HACCP intro

Which of the following is NOT a type of contaminant?

• Physical

• Chemcial

• Biologial

• Technical

Hair, rocks, dirt, metal scorers are all examples of

• Physical contamination

• Biological contamination

• Cross contamination

• Chemical contamination

Cleaning chemicals in food and pesticides are all examples of

• Physical contamination

• Biological contamination

• Cross contamination

• Chemical contamination

Coughing on hands, influzena and salmonella are all examples of

• Physical contamination

• Biological contamination

• Cross contamination

• Chemical contamination

The Danger Zone is between _____ and 60 degrees

Describe what happens in the danger zone temperature

A chef has made a rice salad at 8am and left in a public display counter.

What is the corrective actions for this dish at 12pm?

• Throw it out

• Reheat and ensure temperature is above

• Wrap it up in cling wrap and refrigerate

• Offer it as a staff meal

Define the 2-4 hour rule

Temperature control means maintaining cold food at a temperature of ______°C or below,

Temperature control means maintaining hot food at ______°C or above.