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Arby's Training – Questions With Detailed & Verified Answers $8.99   Add to cart

Exam (elaborations)

Arby's Training – Questions With Detailed & Verified Answers

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  • Course
  • Arbys Certification
  • Institution
  • Arbys Certification

Arby's Training – Questions With Detailed & Verified Answers

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  • August 16, 2024
  • 4
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Arbys Certification
  • Arbys Certification
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Studyhall
Arby's Training – Questions With Detailed & Verified
Answers

It is the manager's responsibility to actively control the risk factors for
foodborne illness. This is called active _______________ _______________. Right
Ans - managerial control

Training programs, incorporation of SOP's, and a HAACP program are all ways
that active ____________________ _________________ can be achieved. Right Ans -
managerial control

__________________ is critical to the success of active managerial control. Right
Ans - Monitoring

SOP stands for _____________________ _____________________ _______________ Right
Ans - Standard operating procedures

The FDA provides recommendations called ______________ _____________
_________________ to help control the risk factors of foodborne illness. Right
Ans - public health interventions

Controls must be put into place to prevent ______-_______ contact with ready-to-
eat food. Right Ans - bare-hand

Procedures must be put into place to limit the time food spends in the
___________________ _______________ ____________. Right Ans - temperature danger
zone

Notices must be provided to customers if you serve _______ or ___________________
menu items. Right Ans - raw, undercooked

One of the active managerial controls you can put into place to control
foodborne illness is the HAACP system. HAACP stands for _____________
______________ ______________ ______________ ____________. Right Ans - Hazard
Analysis Critical Control Point

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