Safe Food HandlingQuestions

What does FSC stand for?

What are the mandatory standards for food safety? Write 4.

What is a food safety program?

Describe what the reason for having a food safety plan is?

What does HACCP stand for?

Define what a critical control point (CCP) is

What is a hazard?

Give 3 examples for hazards.

What are some microbiological hazards? Write 4.

What are some chemical hazards? Write 4.

What are some physical hazards? Write 4.

What is an allergen?

What are some allergens?Write 4.

What does HACCP stand for?

What is the purpose installing an HACCP program?

There are 7 principles in HACCP.Write 4 such elements.

What is the role of the HACCP team?

What is a product?

Write 5 good practices for the kitchen.

What does CCP stand for?

Write 4 ancillary programs help to achieve HACCP.

What is the role of the leader of the HACCP team?

Write 5 information found in the label description.

What are critical points identified in the process of cooking and serving food?Write 5.

Give 3 examples for critical limits.

Write 2 monitoring systems that can be installed in monitoring procedures.

What are the parameters used to check critical limits?Give 3 examples.

What is included in monitoring procedures?

Write 4 critical points to address when monitoring.

How often is an entire system reviewed?

What does GMP and GHP stand for?

State True or False

1. Labelling and dating of food for storage will assist in lowering wastage and food cost.

2. Frozen food delivered to your workplace can be received in semi solid/frozen state and still be ok to use.

3. Eggs should be stored with ripe smelly cheese in the fridge.

4. Once a non-perishable food item in a jar has been opened it should be stored in the cool room.

What temperature range is the standard danger zone for food

4C- 50c

5c- 60c

6c - 65c

7c -75c

What is the ideal temperature to store list given below ?

Frozen Chicken Eggs Cheese Potato Sugar

Define what ‘single use’ items in food service is?

List three (3) single use items?

Write 4 evidences of pest infestation

Write 4 pest control methods implemented in the kitchen

What is the difference between use by date and best before date?

Thank you!