HACCP Principles Flashcards

Cooked food must cool from 135°F to 70°F within what time under the FDA Food Code's two-stage cooling method?

Answer: 2 hours

The first stage requires cooling from 135°F to 70°F within 2 hours, then to 41°F or below within 4 more hours.

Which design feature most directly helps a kitchen meet critical cooling limits for large batches?

Answer: A blast chiller

Blast chillers pull food through the danger zone quickly enough to meet the two-stage cooling limits.

A cook finds the hot-holding unit reading 120°F. Under HACCP, what is the required next step?

Answer: Take the predetermined corrective action, such as reheating or discarding the food

Principle 5 requires predetermined corrective actions when a critical limit (135°F minimum hot holding) is not met.

What is the minimum hot-holding temperature for TCS food under the FDA Food Code?

Answer: 135°F

TCS foods held hot must stay at 135°F (57°C) or above.

Which layout principle best limits cross-contamination in a HACCP-minded kitchen?

Answer: A one-way flow from receiving to storage, prep, cooking, and service

A linear, one-way workflow keeps raw, soiled, and finished products from crossing paths.

A sanitizer test strip shows the quat solution in the three-compartment sink is below the required concentration. What kind of hazard does this create?

Answer: Biological, because surfaces may not be properly sanitized

Weak sanitizer may not kill pathogens, so the remaining risk is biological.

Which HACCP principle covers a manager reviewing temperature logs and calibrating thermometers every week?

Answer: Verification

Verification (Principle 6) confirms that the HACCP system works as intended, for example through log reviews and calibration.