Food Safety and HACCP Flashcards

Which of the seven HACCP principles involves establishing procedures to verify that the HACCP system is working correctly?

Answer: Principle 6: Verification procedures

Principle 6 (Verification) establishes activities to confirm that the HACCP plan is being followed and is effective in controlling identified hazards.

At what minimum internal temperature must poultry be cooked to ensure food safety?

Answer: 165 degrees F (74 degrees C)

Poultry (chicken, turkey, duck) must reach a minimum internal temperature of 165 degrees F (74 degrees C) for at least 15 seconds to destroy Salmonella and other pathogens.

Which type of food safety hazard includes glass fragments, metal shavings, and bone chips?

Answer: Physical hazard

Physical hazards are foreign objects that can cause injury or choking, including glass, metal, bone fragments, plastic pieces, and other tangible contaminants.

What is the temperature danger zone for potentially hazardous foods?

Answer: 41 degrees F to 135 degrees F

The temperature danger zone, per the FDA Food Code, is 41 degrees F to 135 degrees F (5 degrees C to 57 degrees C), where bacteria can grow rapidly in potentially hazardous foods.

Which cleaning method is MOST appropriate for food contact surfaces after washing and rinsing?

Answer: Sanitizing with approved chemical solution or hot water

After washing and rinsing, food contact surfaces must be sanitized using either an approved chemical sanitizer or hot water immersion at 171 degrees F (77 degrees C) for 30 seconds.

A foodservice employee reports having been diagnosed with Hepatitis A. What is the correct action?

Answer: Exclude them from the foodservice operation entirely

Employees diagnosed with Hepatitis A must be excluded (completely removed) from the foodservice operation, not just restricted, because Hepatitis A is highly contagious and transmitted through the fecal-oral route.