HACCP Principles Flashcards

A designer places the walk-in cooler next to the receiving door so deliveries go straight into cold storage. Which HACCP goal does this layout most directly support?

Answer: Reducing time perishable foods spend in the temperature danger zone

A short path from receiving to refrigeration limits time-temperature abuse of perishable foods.

Under the FDA Food Code, what temperature range is the 'danger zone' where bacteria grow fastest?

Answer: 41°F to 135°F

The FDA Food Code defines the danger zone as 41°F to 135°F (5°C to 57°C).

Which HACCP principle is carried out when a team lists the biological, chemical, and physical risks at each step of a menu item's flow?

Answer: Conduct a hazard analysis

Principle 1, hazard analysis, finds and evaluates the hazards at each process step.

A shard of glass from a broken light fixture falling into food is which type of hazard?

Answer: Physical

Foreign objects such as glass, metal, or wood are physical hazards, which is why shielded light fixtures are specified over food prep areas.

Why do food codes require a dedicated handwashing sink instead of letting staff wash hands in the prep sink?

Answer: To keep hands from contaminating food-contact sinks and the food washed in them

Separate handwashing sinks stop pathogens from hands from getting into sinks used for food.

In a HACCP plan, which of these is the best example of a critical limit?

Answer: Cook chicken breasts to an internal temperature of at least 165°F

A critical limit is a measurable maximum or minimum value at a CCP, such as a minimum cooking temperature.

Which equipment choice best supports HACCP monitoring of cold-holding CCPs in a commercial kitchen?

Answer: Refrigeration with external digital temperature displays and data logging

Visible displays and data logging make temperature monitoring and record-keeping at cold-holding CCPs reliable.