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)