Font size
WorksheetsCleaning and Sanitizing PT1
Total questions: 19
Worksheet time: 10mins
HACCP is an acronym that stands for:
Hazard Analysis Critical Control Point
Hazard Assessment and Control Procedure
Health and Consumer Protection Program
Hazard Avoidance and Compliance Plan
What are the seven principles of HACCP? Choose the option that lists all seven in correct order.
Identify hazards and assess risks; determine critical control points; set critical limits; monitor critical control points; take corrective action when limits are not met; verify the system; keep records
Identify ingredients; create recipes; cook foods; cool foods; reheat foods; serve foods; clean equipment
Inspect deliveries; label foods; store foods; prepare foods; cook foods; hold foods; dispose of waste
Train staff; assign duties; write policies; buy equipment; schedule shifts; evaluate employees; report to management
HACCP is a system of
identifying, evaluating, and controlling hazards that could make food unsafe
scheduling production and staffing for efficiency
marketing menu items to increase sales
tracking customer preferences and complaints
What hazard is HACCP mostly concerned with?
Physical
Chemical
Biological
What is a Critical Control Point (CCP)?
A step at which action must be taken to prevent, reduce, or eliminate a food safety hazard
A kitchen location where equipment is stored
A policy for scheduling employee breaks
A record that lists vendor delivery times
If potentially hazardous foods are left in the Temperature Danger Zone for more than two hours, what corrective action should be taken?
Discard the food
Repackage and label the food for later use
Move the food to the freezer for rapid chilling
Stir the food and return it to hot holding
Potentially hazardous foods in refrigerator storage must be discarded when the temperature reaches what value?
41 °F
45 °F
60 °F
70 °F
When making cold salads such as tuna, it is recommended that ingredients be pre-chilled.
TRUE
FALSE
Foods can be kept uncovered during the cooling step.
TRUE
FALSE
Quick Review: Insecticides and rodenticides can only be applied in a restaurant by the supervisor of food operations?
True
False
Quick Review: The best method of eliminating flies from an establishment is to use an electric fly trap.
True
False
Quick Review: Which items are potential sources of food for rodents in a food establishment? Select all that apply.
Uncovered dry goods and grain
Food waste in open garbage bins
Spilled crumbs and grease residues
Pet or bird feed stored on site
Sealed, undamaged canned goods stored properly
Quick Review: When food is unavailable to mice that have infested a restaurant, they will
Leave the premises in search of food
Become inactive but remain indefinitely
Attack humans more frequently
Rely on water alone for survival
Quick Review: The sighting of rodents during daytime may be an indication of rat infestation.
True
False
Quick Review: Which are signs of rodents or rodent infestation? Select all that apply.
Droppings
Gnaw marks on wood or packaging
Rub marks or grease trails along walls
Burrows or runways
Neatly stacked, sealed cans
Quick Review: Fly strips are not useful in eliminating insect breeding places.
True
False
Quick Review: Rats are known to enter buildings through openings that are as small as
1/4 inch
1/2 inch
1 inch
2 inches
Quick Review: In insect control, which measures are useful in keeping insects out? Select all that apply.
Tight-fitting, self-closing doors
Proper window and door screening (e.g., 16-mesh)
Sealing cracks and holes around pipes and walls
Leaving doors open for ventilation
Installing and maintaining air curtains where appropriate
Quick Review: Fresh rat droppings in a food establishment is a critical violation.
True
False
