HADM 1360 Final: HADM 1360 Overall Study Guide 11
16 Aug 2016
School
Department
Course
Professor
HADM 1360
Spring 2015
Ben Lawerance
Cornell University
Note Type: Overall Study Guide
Restaurant development
Danger zones
• Temperature control
• Gloves
o Any food that will not be thoroughly cooked or reheated after it is
prepared
• Cross-contamination:
o Sanitizing Solution
o Raw/Cooked Food
o Plastic Gloves
o Utensils
• Improper cooking or cooling of foods.
o Danger zone 40-140 degrees F
• Improper storage
• Providing environment for bacterial growth
o Moisture
o neutral pH
o time
o protein
o temperature
Advantages of properly implemented Critical Control Points
• Reduction in product loss
• Increase in product quality
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