VIEWS: 94 PAGES: 133 POSTED ON: 9/13/2009
KSDE - Child Nutrition & Wellness Choose a category. You will be given the question. You must give the correct answer. Click to begin. Click here for Final HACCP HACCP HACCP Hygiene Sanitation Equipment Storage Double HACCP Receiving 10 Points 10 Points 10 Points 10 Points 10 Points 10 Points 20 Points 20 Points 20 Points 20 Points 20 Points 20 Points 30 Points 30 Points 30 Points 30 Points 30 Points 30 Points 40 Points 40 Points 40 Points 40 Points 40 Points 40 Points 50 Points 50 Points 50 Points 50 Points 50 Points 50 Points HACCP is a ______ system designed to detect potential hazards before they occur. What is preventative Often referred to as a flag, the “S” in SOP stands for _____. What is standard With regards to HACCP, serving safe food is _____ responsibility. What is everyone’s Keep food safe by applying the ______ measures specific for each process. What is control Complex Food Preparation is process number _______. What is three (3) No _____ nails are permitted in the food production area. What is artificial, polished, or false After washing your hands, turn off faucets using a ___ ____. What is paper towel This fashion accessory must be worn by all employees when preparing or serving food and when cleaning equipment. What is an effective hair restraint When handling readyto-eat foods, ____ or _____ must be used. What are gloves or utensils Proper attire includes not wearing your school issued or approved ____ to and from work. What is apron or uniform An employee should wash their hands for a minimum of how many seconds? What is (20) In regards to hand washing, a temperature of at least ____ is required. What is oF 110 What is the required tasting method called? What is the Two Spoon Tasting Method Eating, drinking and smoking should take place in the ____ ____. What is designated areas When cleaning and sanitizing equipment always allow the equipment to ___ ___. What is air dry What does MSDS stand for? What is Material Safety Data Sheet Store aerosol or pressurized spray cans in a _____ place. What is cool When a thermometer is properly calibrated, what temperature should the needle read when placed in the ice water bath? What is oF 32 Always take the temperature in the ____ or thickest part of the product with a calibrated thermometer. What is center or middle When taking a temperature of a product the thermometer’s sensing area or probe should never touch the ____ or _____ of the container. What are sides or bottom Keep all food items on shelves that are at least ____ above the floor. What is six (6) inches The FIFO rotation of products in all storage area refers to what? What is First In First Out All potentially hazardous, ready-toeat foods must be marked with a ____ date. What is use-by Refrigerator temperatures should be oF and ____. between 36 What is forty one oF) (41 Freezer temperatures should be between oF. ____ and 0 What is minus ten oF) degrees (-10 Employees should ensure that refrigerated foods are received at or below ____. What is oF 41 Dry goods should be dry, free of mold, and free of _____. What are insects or rodents How should you take the temperature of food in frozen packages? What is place the thermometer between two packages to get the surface temperature. Employees should always check to make sure ____ foods are solid. What is frozen Make a Wager Why should food be placed quickly into the proper storage areas? What is to avoid potential bacterial growth Double HACCP Advanced HACCP Food Production The Process Approach Control HACCP Fun Facts Final HACCP KS & YOU 20 Points 20 Points 20 Points 20 Points 20 Points 20 Points 30 Points 30 Points 30 Points 30 Points 30 Points 30 Points 40 Points 40 Points 40 Points 40 Points 40 Points 40 Points 50 Points 50 Points 50 Points 50 Points 50 Points 50 Points 75 Points 75 Points 75 Points 75 Points 75 Points 75 Points In what year was HACCP first designed? What is in the early 1960s. The two types of HACCP Systems are _____ and _____. What is Traditional and Process Approach. The process approach has this many steps. What is seven (7). Failure to adequately control food product temperature is the one factor most commonly associated with this type of illness. What is foodborne. Your school’s HACCP plan must be written and implemented by _________? What is the end of the 2005-2006 school year. Never thaw foods at what temperature? What is room temperature. To reduce the opportunity of ____ ______ prepare raw food products away from other food products. What is cross contamination. This method of cooking is ideal for maintaining food temperature and quality. What is batch. Reheating leftovers more than once increases the chance of a foodborne illness by moving multiple times through the _____ _____ ____. What is the temperature danger zone. Never use holding equipment to ____ or reheat foods. What is cook. Make a Wager Step 1 in the HACCP process approach is to establish ______ ____ _____. What is Standard Operating Procedures. Step 2 in the HACCP process approach is to divide all foods into ____ processes. What is three (3). Step 3 in the HACCP process approach is to _____ _____ ______. What is establish control measures. Now referred to as “CDs” this type of documentation is required by HACCP and must be kept. What is records. Note: Records must be keep for at least two years Although a manager must establish procedures, everyone must perform these to ensure safe food production. What is corrective actions. The specific points in the flow of food through the operation, at which a hazard can be reduced, eliminated or prevented. What are Critical Control Points (CCPs). Time and/or _____ must be achieved or maintained to control a food safety hazard. What is temperature. To control No Cook foods, you must hold food at or ____ 41 degrees F. What is below. Complex measures include reheating control points. All reheated foods must be reheated to an internal oF or more temperature of 165 with ___ hours. What is two (2). The cooking critical control point for process #2 requires all food to be cooked to minimum internal temperatures for at least ____ seconds. What is fifteen (15). This friendly doughboy was credited with developing the traditional HACCP Approach. What is Pillsbury. ___________ was developed after U.S. astronaut John Glenn became really sick in space. Realizing it couldn't tolerate this happening, NASA asked its primary food supplier to develop a method of ensuring that food given to astronauts was safe. What is HACCP. A food safety plan must be written and on file at _________? What is each production kitchen for each serving site. This sense is not commonly mentioned with the five human senses, but is indeed the approach we must take to food safety. What is common sense. These customers are not quite independent or tax payers, but when it comes to safety they are our the priority. What are kids or students or children. A food safety plan is required for each production _____ and _____ site. What is kitchen and serving. The required number of health inspections per year was increased from 1 to ____. What is two (2). The most recent health inspection is now required to be posted in a _____ _____ _____. What is publicly visible location. Who is responsible for making sure that your school/district successfully implements a HACCP plan? What is Child Nutrition & Wellness, Kansas State Department of Education. Make a Wager In Kansas we operate under which Food Code? What is the 1999 Kansas Food Code. Category: HACCP Make your wager Final Question What Federal Act was amended that now requires every school in the country that participates in the National School Lunch Program (NSLP) or School Breakfast Program (SBP) to implement a food safety program based on HACCP? What is Richard B. Russell National School Lunch Act No matter what your position is you can help to develop and apply your kitchen’s food safety program based on HACCP principles. Remember everyone plays a part!
Pages to are hidden for
"HACCP Jeopardy"Please download to view full document