What is the order of the HACCP Plan?

hazard analysis, critical control points, critical limits, monitoring procedures, corrective

actions, verification procedures, record keeping (assemble team, determine what to be

examined, flow diagrams, potential hazards, risk assessment, control)

What is the incubation period for a chemical foodborne illness? - 1-7 hours

What would be the least hazardous food? - vegetables cooked by students

What is the order that food should be stored in a refrigerator? - Ready to eat. Fish and raw

seafood. Whole beef and pork. Eggs and ground meat. poultry and stuffed meat and pasta.

What is the most likely barrier that an REHS will encounter with a manager when

performing an inspection at a restaurant? - noisy and busy kitchen

What should be in a human and science kitchen? Not? - soap, hot water. No cloth towels.

What symbol is stamped on USDA inspected meat? - circle

What is considered to be comminuted? - hot dogs and hamburgers

What happens to toxins when you freeze food? - nothing

How can one tell if a food item has been taken from the freezer, thawed, and placed back in

the freezer? - water crystalline structures, food frozen together, liquid ery'where, water

damage on package.

What is it called when chicken from a freezer is placed in a fridge to be used later? -

thawing

What are the critical control points in receiving and preparing chicken? - receiving - 41 or

under, cook to 165

What is the onset time for symptoms of a chemical foodborne infection? - 1-7 hours

Bringing frozen chicken from -32 degrees F to 12 degrees F for the purpose of deep frying

is called...? - Slacking

What pH encourages staph growth? - 7.2 (7.2-7.6)