Food Safety Assessment

How many CCPs are in Hilton HACCP Program?

• 3

• 6

• 9

CCP1- What is NOT part of food supply and delivery procedures?

• Frozen Food Receiving Temp: -10 Celsius

  Chilled Food Receiving Temp: 8 Celsius

• Frozen Food Receving Temp: -18 Celsius.

  Chilled Food ReceivingTemp: 5 Celsius.

• Check food quality & expired date

• Check product packaging to ensure in good condition.

CCP2 - The chiller's temperature is ___ Celsius & below.

• 0

• 4

• 5

• 8

CCP3 - What is the best method to prevent cross-contamination in the kitchen?

• To use the correct chopping board, soak utensils in the sanitizer solution

• Bare hand contact with ready to eat food

• Defrosting food in hand wash basin

CCP4 - The cooking & reheating food temperature is ____ Celsius & above.

• 60

• 63

• 75

• 85

CCP5 - What is the correct cooling hot food temperature?

• 60 Celsius to 5 Celsius in 4 hours

• 70 Celsius to 5 Celsius in 90 minutes

• 80 Celsius to 8 Celsius in 6 hours

CCP6 - The hot food buffet holding temperature is _____ Celsius & above.

• 60

• 63

• 70

• 75

What is the Hilton shelf life to apply for mise en place?

Eg: Chilled poultry, fresh seafood, cooked food, opened milk & juice.

• 1 day

• 2 days

• 3 days

The ______ color chopping board is used for sandwiches & pastries.

• Brown

• White

• Red

Food samples need to keep in the banquet walk-in freezer for __ days.

• 30 days

• 14 days

• 3 days