Food Safety & HACCP Flashcards

Which of the following best describes a 'corrective action' in a HACCP system?

Answer: Steps taken when monitoring indicates a CCP is not under control

Corrective actions are predetermined procedures followed whenever monitoring shows a critical limit has been breached at a CCP.

What is the maximum time cooked food can safely remain in the danger zone (4°C–60°C)?

Answer: 2 hours total

Cooked food should not remain in the danger zone for more than 2 hours total to minimize bacterial growth risk.

Which federal Canadian agency oversees food safety standards and inspections for interprovincial trade?

Answer: Canadian Food Inspection Agency (CFIA)

The CFIA is the federal agency responsible for food safety regulations, inspections, and enforcement for food in interprovincial and international trade.

What is the proper internal temperature for cooking pork products in Canada?

Answer: 63°C with 3-minute rest

Canadian food safety guidelines require pork to reach 63°C internally followed by a 3-minute rest period to ensure safety.

What does 'cross-contamination' mean in a food safety context?

Answer: The transfer of harmful microorganisms from one food or surface to another

Cross-contamination occurs when harmful microorganisms transfer from one food, surface, or person to another food.

How should a food handler's cut be treated before returning to work?

Answer: Clean, apply antiseptic, cover with a waterproof bandage, and wear a glove

A cut must be cleaned, covered with a waterproof bandage, and protected with a glove to prevent blood and bacteria from contaminating food.