Food Safety, Sanitation, and HACCP
Core concepts
Know the temperature danger zone (41–135°F / 5–57°C), the big six pathogens (Salmonella, Shigella, E. coli O157:H7, Hepatitis A, Norovirus, Listeria), and the FAT TOM growth conditions. Master the seven HACCP principles: hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and recordkeeping. Understand time/temperature control for safety (TCS) foods, cooling curves (135°F to 70°F within 2 hours, then to 41°F within 4 more), reheating to 165°F, and the difference between cleaning and sanitizing.
Traps
Questions blur CCPs and critical limits-a CCP is a step where control is essential; the limit is the measurable boundary. Watch for cross-contact vs. cross-contamination, and for answers that skip verification or recordkeeping. Handwashing timing (20 seconds) and sanitizer concentration (chlorine ~50–100 ppm) are frequent specifics.
Worked example
A batch of soup cools too slowly. Corrective action: reheat to 165°F, then re-cool using an ice bath and shallow pans, and document the deviation. Rule of thumb: if a TCS food sits in the danger zone beyond limits, discard unless you can prove a validated corrective action.