H.A.C.C.P

What is the first step in the HACCP System?

• Conduct a hazard analysis

• Set up record-keeping systems

• Establish monitoring procedures

• Identify critical control points

Name two hazards that can lead to foodborne illness.

• Nutritional hazards

• Physical hazards

• Environmental hazards

• Biological hazards, Chemical hazards

What does PFO stand for in food storage practices?

• Plastic Freezer Optimized

• Plastic Food Organizer

• Preserved Food Optimization

• Perishable Food Option

Define a Critical Control Point (CCP).

• A Critical Control Point (CCP) is a method of cooking food to enhance flavor.

• A Critical Control Point (CCP) is a step in a process that has no impact on food safety.

• A Critical Control Point (CCP) is a regulatory requirement for food packaging.

• A Critical Control Point (CCP) is a point in a process where control can be applied to prevent, eliminate, or reduce a food safety hazard.

Why is it important to evaluate hazards in food service?

• To reduce the cost of ingredients.

• To enhance the flavor of dishes.

• To increase food production efficiency.

• It is important to evaluate hazards in food service to ensure food safety and prevent health risks.

List three examples of improper cooking practices.

• 1. Undercooking meat 2. Cross-contaminating raw and cooked foods 3. Not storing food at the correct temperatures

• Using fresh ingredients only

• Following a recipe exactly without adjustments

• Cooking food at high temperatures for too long

What can cross-contamination lead to in a food service establishment?

• Improved food quality and taste.

• Longer shelf life of food products.

• Increased customer satisfaction.

• Foodborne illnesses and allergic reactions.

How can poor personal hygiene affect food safety?

• Poor personal hygiene increases the risk of food contamination, leading to foodborne illnesses.

• Food safety is only affected by cooking temperatures.

• Good personal hygiene guarantees food safety.

• Poor personal hygiene has no impact on food safety.

What is the significance of proper cleaning and sanitizing?

• Proper cleaning and sanitizing are only important in commercial kitchens.

• Cleaning and sanitizing are the same process and do not require different methods.

• Proper cleaning and sanitizing is only necessary for food preparation.

• Proper cleaning and sanitizing prevent illness and ensure safety.

What steps can be taken to lower risks at Critical Control Points?

• Implement hazard assessment, establish critical limits, monitor regularly, take corrective actions, maintain records, train staff, and review plans.

• Reduce staff training sessions

• Increase production speed

• Ignore all safety protocols