TLE Quiz G7

1. What does HACCP stand for?

• A. Hazard Assessment and Control for Critical Points

• B. Hygiene and Cleaning Procedures

• C. Hazard Analysis and Critical Control Points

• D. Healthy and Controlled Cooking Practices

Answer explanation

HACCP stands for Hazard Analysis and Critical Control Points. It is a rigorous food safety management system that aims to minimize or eliminate potential hazards by identifying and controlling them at critical points in the food production process.

Which of the following is the first principle of HACCP?

• A. Establish critical limits

• B. Conduct a hazard analysis

• C. Implement corrective actions

• D. Monitor critical control points

Answer explanation

The first principle of HACCP involves conducting a hazard analysis to identify potential hazards in the food production process. This analysis aims to determine any biological, chemical, or physical hazards present at each production stage. By identifying these hazards, appropriate control measures can be implemented to prevent or eliminate them.

What is the most effective way to prevent cross-contamination in a kitchen?

• A. Using the same cutting board for raw meat and vegetables

• B. Washing hands only before handling cooked food

• C. Separating raw meats from other food items

• D. Sharing utensils between different food items

Which of the following are common errors related to food handling that can contribute to foodborne illness?

• A. Cooking food at low temperatures

• B. Cross-contamination between raw and cooked foods

• C. Reheating food thoroughly before consumption

• D. Storing cooked food in airtight containers

Answer explanation

Cross-contamination between raw and cooked foods occurs when harmful bacteria or pathogens from raw foods (like meats, poultry, seafood, or unwashed produce) transfer to cooked or ready-to-eat foods. This can happen through direct contact, shared utensils, or contaminated surfaces.

Why is food safety important in a food service establishment?

• A. Protects the reputation of your food service establishment.

• B. Satisfies our moral obligation to protect the lives and health of our customers.

• C. Makes our employees proud.

• D. All of the above

This kitchen layout uses three walls or counters to create U, maximizing kitchen space and providing an abundance of counter space of which to work.

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This kitchen layout is bounded by two wall or counters. It keeps the kitchen free of outside traffic

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It is an unattached counter places in the middle of the kitchen. It adds additional workspace for food preparation.

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It is known as corridor layout. It utilized two rows of working space that are parallel to each other, making it easy to move from one workstation to the next.

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All kitchen counters and appliances are placed in a single line against one wall.

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