How does having a HACCP plan in place help ensure the food we eat is safe?

HFA4U                                                                                          Name:_____________

 

Handling Food Safely

 

Find the website for the Canadian Partnership for Consumer Food Safety Education (FightBac).  Watch the video Introducing: Be Food Safe and read the Summary of 4 Core Practices.  Use the website and this video to answer the following questions.

 

1. Complete the following table on the 4 safe food handling practices.

Practice	What should you do?

 

2. What are 3 ways to properly defrost food?

 

 

 

3. When should leftovers be placed in the fridge?

 

 

4. After reviewing the 4 safe food handling practices, how do food handling practices in your home compare with what is recommended?

 

 

 

 

5. How can you ensure the foods you eat are safe?

 

 

 

6. Explain the 2-2-4 rule for leftovers. [Hint – 2 inches, 2 hours, 4 days]

2 inches – this represents the maximum thickness or height for stacking items in your fridge

2 hours – from the oven to the fridge.  Cooked food should be left at room temperature for up to 2 hours maximum.  Refrigerate leftovers by 2 hours.

4 days – leftovers in your fridge.  If leftovers cannot be eaten within 4 days, freeze them or discard

 

Refer to the pdf file – Food Safety Handlers Certification Guide to answer the following questions.

 

Read pages 3-5 on Legislation and Inspection.

7. Explain how the federal, provincial and municipal levels of government all have a role to ensure the food we eat is safe.

 

8. List the roles of the local health department (inspectors).

 

9. How would you know an eating establishment in Halton is safe to eat at? What should you be looking for.

 

10. Answer the review questions on page 5.

 

Read pages 14-19 on Safe Food Handling.

11. What is the danger zone?

 

12. What internal temperature must poultry and ground meat be cooked to?

 

13. What is cross contamination? List the 3 common ways for cross contamination to occur.

 

14. Summarize the steps you can take to reduce the risk of cross contamination.

 

15. What does HACCP stand for?

 

16. How does having a HACCP plan in place help ensure the food we eat is safe?

 

17. Answer the review questions on page 19.

 

 

 

 

Unit_1_-_Activity_7_-_Food_Handler_Certification_Study_Guide_Reading_82638361

CITATION

 

 

 

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