Food Safety
Authored by Nicholas Verbanic
Science
11th Grade
CCSS covered
Used 4+ times
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30 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What are the 3 main things the HACCP focuses on
cooperation/record keeping/temperature
procedures/monitoring/record keeping
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
The most common cause of reported foodbourne illness
temperature
poor storage
Not cooling food safely
critical limits
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Two most important measurements to food safety are:
stock rotation/freezing
record keeping/critical limits
time & temperature
flow of food & time
Tags
NGSS.MS-PS3-4
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
The temperature of a roast is checked to see if it has met the critical limit of 145 for 4 min: This is which HACCP principle
monitoring
critical control point
logging
discard
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What step in HACCP: Conduct a hazard analysis
4
3
2
1
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What step in HACCP : Find Critical Control Points
7
4
2
5
Tags
NGSS.MS-ETS1-2
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What step in HACCP: Establish critical limits
4
3
6
7
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