HACCP

What is HACCP?

What are the four categories of hazards?

• Physical

  Chemical

  Biological

  Intolerance

• Physical

  Chemical

  Biological

  Critical Control

• Physical

  Chemical

  Biological

  Allergen

• Physical

  Chemical

  Biological

  Analysis

What is required for proper handwashing and what is the minimum amount of time person should wash his/her hands for?

• Warm water, Soap, tissue paper and Sanitizer

  Minimum 15 sec.

• Warm water, Soap, tissue paper and Sanitizer

  Minimum 20 sec.

• Warm water, Soap and tissue paper

  Minimum 10 sec.

• Warm water, Soap and Sanitizer

  Minimum 20 sec.

How many PPM for Suma D4 disinfectant is at the right Concentration.

What is Danger Zone temperature?

• Between 5C to 75C

• Between 5C to 70C

• Between 5C to 65C

• Between 5C to 60C

How long can you keep the food in danger Zone?

• 1hr.

• 2hrs.

• 3hrs.

• 4hrs.

What is the Chemical we use to Sanitize/Disinfect the Ice Scooper?

• Suma D1

• Suma D2

• Suma D3

• Suma D4

Allergen Kit has to be used during the preparation of allergen order?

• YES

• NO

why is it called Danger Zone?

• at this temperature Bacteria can multiply at a faster rate

• at this temperature Bacteria can multiply at a Slow rate

• at this temperature Bacteria will not multiply at a faster rate

• at this temperature Bacteria can multiply and die.

Proper Temperature for Re-heating?

• Above 70C

• Below 75C

• Below 70C

• Above 75C