Question 1

The two main viruses that impact the food industry are

Accepted Answer

A) Hepatitis B and C. 
B) Botulism and E-coli. 
C) Staphylococcal Gastroenteritis and E-coli. 
D) Norovirus and Hepatitis A. 
A) Hepatitis B and C. 
B) Botulism and E-coli. 
C) Staphylococcal Gastroenteritis and E-coli. 
D) Norovirus and Hepatitis A.

Question 2

Which is NOT one of HACCP's Seven Steps?

Accepted Answer

A) Assessing possible hazards 
B) Setting up a record-keeping system 
C) First in, first out 
D) Monitoring the critical control 
A) Assessing possible hazards 
B) Setting up a record-keeping system 
C) First in, first out 
D) Monitoring the critical control

Question 3

What is the range of temperatures known as the danger zone?
Explain the acronym FAT TOM.

Accepted Answer

Temperatures between 41° F 5° C)and 135°

The two main viruses that impact the food industry are

Which is NOT one of HACCP's Seven Steps?

What is the range of temperatures known as the danger zone? Explain the acronym FAT TOM.

Introduction to the Cold Kitchen

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Cold Soups

Salad Basics

Side Salads

Main-Course Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Basic Charcutèrie

Buffets

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters

Exam 2: Sanitation and Safety

The two main viruses that impact the food industry are

Which is NOT one of HACCP's Seven Steps?

What is the range of temperatures known as the danger zone? Explain the acronym FAT TOM.

Introduction to the Cold Kitchen

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Cold Soups

Salad Basics

Side Salads

Main-Course Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Basic Charcutèrie

Buffets

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters