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WorksheetsCCP & Temperature Control
Total questions: 10
Worksheet time: 5mins
What is Critical Control Point (CCP)?
a) Specific point, procedure or step in food process at which control can be applied to reduce, eliminate or prevent the possibility of a food safety hazard.
b) A method to use thermometer for temperature record keeping.
Ideal freezer temperature is -18oC & below.
a) True.
b) False.
Ideal chiller temperature is 6 oC.
a) True.
b) False.
Ideal bain marie & food warmer temperature is 60 oC & below.
a) True.
b) False.
For dishwasher machine, the final sanitizing rinse must be at least 85 oC.
a) True.
b) False.
Food must be reheated to 75 oC for 15 second if it will be hot-held.
a) True.
b) False.
Bacteria does not need time, moisture and warmth to grow and multiply.
a) True.
b) False.
Why 5 oC - 60 oC is known as Temperature Danger Zone?
a) Because in this zone, bacteria are destroyed.
b) Because in this zone, bacteria can grow to unsafe level that can made you sick.
How you know if a grilled chicken chop has been properly cooked and safe to eat?
a) If you can see the outside is evenly brown and when you cut it in the middle, you can see that the meat is no longer pink.
b) If you can see that it has been burnt then you know it is safe.
Identify the pictures that show the correct way to check internal temperature.
