Food Safety and HACCP Flashcards

During a two-stage cooling process, food must be cooled from 135 degrees F to 70 degrees F within what time frame?

Answer: 2 hours

The first stage of two-stage cooling requires reducing food temperature from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees F to 41 degrees F within the remaining 4 hours.

Which pest control approach does HACCP-based food safety management recommend as the primary strategy?

Answer: Integrated Pest Management (IPM)

Integrated Pest Management (IPM) is the recommended approach, combining prevention (exclusion, sanitation, habitat elimination) with targeted chemical treatment only when necessary.

What is the minimum internal temperature required when reheating food for hot holding?

Answer: 165 degrees F (74 degrees C)

Food that has been cooked, cooled, and is being reheated for hot holding must reach 165 degrees F (74 degrees C) for 15 seconds within 2 hours.

Which document must be maintained as part of HACCP Principle 7?

Answer: Temperature monitoring logs and corrective action records

HACCP Principle 7 (Record-keeping) requires maintaining documentation of all CCP monitoring activities, corrective actions taken, and verification activities.

Cross-contamination between raw chicken and ready-to-eat salad can BEST be prevented by which practice?

Answer: Using separate cutting boards, utensils, and preparation areas

Using dedicated cutting boards, utensils, and preparation areas for raw proteins versus ready-to-eat foods is the most effective method to prevent cross-contamination.

A critical control point (CCP) is defined as a step in the process where control can be applied to do what?

Answer: Prevent, eliminate, or reduce a food safety hazard to an acceptable level

A Critical Control Point is a specific step where control measures can be applied to prevent, eliminate, or reduce food safety hazards to safe levels.