FOOD QUALITY AND SAFETY
HACCP PRINCIPLES AND IMPLEMENTATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Washing vegetables before using them.
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Cooking chicken to reach a temperature of 165
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Checking the use by date on canned ingredients.
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The temperature food is kept at in a fridge.
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Detailed explanation-1: -CCP 1 Cook chicken to a minimum internal temperature of 165°F for 15 seconds. Heat soup to a minimum of 165°F for 15 seconds. Check internal temperature Continue to cook until food reaches 165°F for 15 seconds. CCP 2 Hot Hold soup at a minimum of 135°F.
Detailed explanation-2: -For example: The critical limits for controlling Salmonella in chicken pieces at the cooking step (CCP) could be 70°C for 2 minutes. Both the time and temperature are critical limits and must both be achieved.
Detailed explanation-3: -Food temperatures should be checked using a bi-metallic food thermometer. Remember, when cooling food, time is critical. The food needs to be cooled to 40° F in no more than two hours.
Detailed explanation-4: –Manager determined that the critical limit would be cooking the chicken to a minimum internal temperature of 165F for 15 seconds.