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The HACCP System Gr 12

Total questions: 30

Worksheet time: 11mins

Name
Class
Date
1.
What are the 3 main things the HACCP focuses on
a)
cooperation/record keeping/temperature
b)
procedures/monitoring/record keeping
c)

Teamwork/sustainability/punctuality

2.
Path food takes from when it is received to when it is served and then disposed
a)
flow of food
b)
critical control point
c)
critial limits
d)
log book
3.
The most common cause of reported foodbourne illness
a)
temperature
b)
poor storage
c)
Not cooling food safely
d)
critical limits
4.
2 steps for cooling food safely
a)
deep pan/ice bath
b)
shallow pan/ice bath
c)

deep pan/refrigerator

d)

shallow pan/refrigerator

5.
Food needs to drop in temp from 135 to 70 within _____ hours and then below 41 within ____ hours
a)

2, 4

b)

3, 6

c)

1, 2

d)

2, 6

e)

4, 2

6.
Two most important measurements to food safety are:
a)
stock rotation/freezing
b)
record keeping/critical limits
c)
time & temperature
d)
flow of food & time
7.
Lowest temperature in which food can be cooked safely
a)
critical limits
b)
critical control point
c)
175
d)
185
8.

What is the range of temperatures in which bacteria can thrive (°F) ?(TEMPERATURE DANGER ZONE)

a)
31-135
b)
51-135
c)
41-135
d)
61-135
9.

If hot foods are not held at 135°F or above, after how many hours must they be discarded?

a)
2
b)
4
c)
6
d)
8
10.
If food being held at 135 drops below 135: reheat to ______
a)
145
b)
155
c)
165
d)
175
11.
If food being held is reheated and then drops below 135: you must _____________ the food
a)
rotate
b)
monitor
c)
check
d)
discard
12.
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
a)
monitoring
b)
critical control point
c)
logging
d)
discard
13.
What step in HACCP: Conduct a hazard analysis
a)
4
b)
3
c)
2
d)
1
14.
What step in HACCP : Find Critical Control Points
a)
7
b)
4
c)
2
d)
5
15.
What step in HACCP: Establish critical limits
a)
4
b)
3
c)
6
d)
7
16.
What step in HACCP: Establish moitoring procedures
a)
6
b)
7
c)
5
d)
4
17.
What step in HACCP: Identify corrective action
a)
2
b)
1
c)
4
d)
5
18.
What step in HACCP: Establish procedures of record keeping
a)
1
b)
2
c)
6
d)
7
19.
First in, first out is a method of
a)
monitoring
b)
stock rotation
c)
take corrective action
d)

cooling

20.
Step in the flow of food when contamination can be controlled or eliminated
a)
critical control point
b)
logging
c)
critical limits
d)
monitoring
21.
Indicates when foods are at unsafe temperatures
a)
critical control point
b)
take corrective action
c)
critical limits
d)
monitoring
22.
What should you do first if you spot a potential problem at a control point?
a)
take corrective action
b)
tell a manager
c)
log book
d)
monitoring
23.

When a food establishment does something when food is not at right temperature

a)
procedure
b)
corrective action
c)
discard
d)
monitoring
24.
What is considered a good record-keeping system
a)
log book
b)
menu
c)
telling manager
25.

FIFO stands for...

a)

Flavour In, Flavour Out

b)

First In, First Out

c)

Food In Fridge Outside

d)

First In, Food Out

26.

Why was HACCP created?

a)

To ensure food safety in cafeterias

b)

To create extra paperwork

c)

To ensure food safety for astronauts

d)

To keep factory workers safe

27.

What is the minimum internal temperature and time you must cook Ham to?

a)

145F, 30 seconds

b)

160F, 5 seconds

c)

160F, 15 seconds

d)

174F, 2 minutes

28.

What is the minimum internal temperature and time you must cook Fish to?

a)

145F, 15 seconds

b)

160F, 5 seconds

c)

160F, 15 seconds

d)

174F, 2 minutes

29.

What is the minimum internal temperature and time you must cook Hamburger to?

a)

145F, 15 seconds

b)

160F, 5 seconds

c)

160F, 15 seconds

d)

174F, 2 minutes

30.

What are the two ways to calibrate a thermometer?

a)

Oven

b)

Ice bath

c)

Special tool

d)

Boiling water

e)

Reset button

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