Exam Day Tips, HACCP Plans, and Homemade Hummus

Episode 18: Beer Bonged Feeding Tubes, Plant Pigments, and Pumpkin Pie Shakes

This week, Zak talks about his best tips for exam day, HACCP plans, and homemade hummus! 

1. A written document based on HACCP principles that outline procedures to be followed is known as a _______.

A. HACCP Plan

B. HACCP System

C. HACCP Team

D. Critical Point 

2. Critical control points are: 

A. a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level

B. a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled to promote food safety

C. a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control

D. procedures followed when a deviation occurs

3. What is the “danger zone” for food storage and cooking?

A. 41-70 degrees Fahrenheit 

B. 70-140 degrees Fahrenheit 

C. 41-140 degrees Fahrenheit 

D. 41-135 degrees Fahrenheit 

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