Worksheetscleaning &sanitizing
Total questions: 16
Worksheet time: 9mins
What does HACCP stand for?
Horrible Analysis Critical Coin Point
Hard Analysis Counter Control Point
Hazard Analysis Critical Control Point
Hazard And Critical Control Point
This is a system that identifies hazards at specific points within a products flow. What is this system called?
HACCP
HPPCA
HAAPC
HACPP
True or false?
All HACCP plans are the same.
True
False
What is it called when the manager takes responsibility to control the risk factors for food borne illness?
having control
risk control
responsibility
Active Managerial Control
The five common risk factors are Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment And?
cross contamination
Practicing poor personal hygiene
all of the above
none of the above
What is the first HACCP principle?
Conduct a hazard analysis
Active Managerial Control
Hazard Analysis Critical Control Point
none of the above
How many HACCP principles are there?
10
3
8
7
How hot must the water be for heat sanitation?
120 degrees
145 degrees
171 degrees
175 degrees
How long must items be soaked for heat sanitation?
1 min
10 sec
45 sec
30 sec
which is NOT one of the three common types of chemical sanitizers?
soap
Chlorine
Iodine
Quaternary ammonium compounds
What water temperature is need for effective use of iodine?
68 degrees
100 degrees
58 degrees
40 degrees
step one of cleaning and sanitizing?
rinse the surface
scrape or remove bits of food
allow surface to airdry
sanitize the surface
step 2 of cleaning and sanitizing?
allow surface to airdry
scrape or remove bits of food
rinse the surface
wash the surface
step 3 of cleaning an sanitizing?
scrape or remove bits of food
allow surface to airdry
rinse the surface
sanitize the surface
step 4 of cleaning and sanitizing
scrape or remove bits of food
allow surface to airdry
rinse the surface
sanitize the surface
step 5 of the cleaning and sanitizing
scrape or remove bits of food
sanitize the surface
allow surface to airdry
rinse the surface
