415C Food Safety & HACCP 1 — Questions and Answers
Question 1: What does HACCP stand for?
- Hazard Analysis and Critical Control Points (Correct answer)
- Health and Cleanliness Control Procedures
- Hazardous Area Containment and Control Plan
- Hygienic Assessment of Cooking and Catering Processes
Correct answer: Hazard Analysis and Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points, a systematic preventive food safety framework.
Question 2: According to Canadian Food Inspection Agency (CFIA) guidelines, what is the minimum internal temperature for cooking poultry?
- 165°C
- 74°C (Correct answer)
- 63°C
- 85°C
Correct answer: 74°C
The CFIA requires poultry to reach an internal temperature of 74°C to destroy harmful pathogens like Salmonella.
Question 3: Which temperature range is known as the 'danger zone' for bacterial growth in Canada?
- 0°C to 4°C
- 4°C to 60°C (Correct answer)
- 60°C to 74°C
- -18°C to 0°C
Correct answer: 4°C to 60°C
The danger zone between 4°C and 60°C is where bacteria multiply most rapidly, per Canadian food safety standards.
Question 4: What is the correct order of steps when washing hands in a commercial kitchen?
- Rinse, soap, scrub, dry
- Soap, scrub, rinse, dry
- Wet hands, soap, scrub 20 seconds, rinse, dry (Correct answer)
- Wet hands, rinse, soap, dry
Correct answer: Wet hands, soap, scrub 20 seconds, rinse, dry
Proper handwashing requires wetting hands, applying soap, scrubbing for at least 20 seconds, then rinsing and drying.
Question 5: How many critical control points (CCPs) are typically identified in a HACCP plan for a standard kitchen?
- It varies depending on the specific food processes involved (Correct answer)
- Always exactly 7
- Always exactly 3
- A minimum of 10 is required
Correct answer: It varies depending on the specific food processes involved
The number of CCPs varies based on the specific processes, menu items, and potential hazards in each individual kitchen operation.
Question 6: What does 'first in, first out' (FIFO) mean in food storage?
- Refrigerate new stock before old stock
- Use older stock before newer stock (Correct answer)
- Store newest items at the front
- Freeze items when they first arrive
Correct answer: Use older stock before newer stock
FIFO means older stock is used first to prevent spoilage and ensure food safety by rotating inventory properly.
415C Food Safety & HACCP 1
What does HACCP stand for?