Haccp plan - Study guides, Class notes & Summaries

Learn2Serve Food Safety Management Principles Lesson Assessments Which of the following food contamination is best prevented by cooking to safe temperatures? Answer: E. Coli Which one of the following duties in management's responsibility to ensure food safety? Answer: Preventing infected employees from contaminating food A HACCP plan that is developed totally by outside experts runs the risk of lacking Answer: Employee support The best supervisors set Answer: Personal examples A...

ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.) The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. A manager's responsibility to actively control risk factors for foodb...

(name of) Principle 1 - Answer-Conduct a hazard analysis Principle 2 - Answer-Determine critical control points (CCPs) Principle 3 - Answer-Establish critical limits Principle 4 - Answer-Establish monitoring procedures Principle 5 - Answer-Identify corrective actions Principle 6 - Answer-Verify that the system works Principle 7 - Answer-Establish procedures for record keeping and documentation A team determines that bacteria is a hazard in their workplace. What HACCP princip...

Food Manager Certification When a problem arises, a plan that focuses on preparation, response and recovery is known as: a. Crisis Management Program b. Active Managerial Control c. Hazard Analysis d. Critical Control Points a. Crisis Management Program Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs): a. young children b. people with immune problems c. pregnant women d. the elderly c. pregnant women If a food worker is ill, yo...

Learn2Serve Food Manager Certification – Exam Notes (2023/2024) High Risk foods include: - Protein rich, moist and at room temperature; "Ready-to-Eat" foods Food spoilage is caused by - Rough handling, exaggerated high or ow keeping temps, bacteria, enzymes, mold and pests Prerequisite programs to HACCP are based on what? - Good Manufacturing Practices (cGMPs) Deciding how often the entire HACCP system will be checked for flaws and efficiency is a part of what stage? - #6) ...

HACCP Plan Exam Questions with Complete Answers (name of) Principle 1 - Answer-Conduct a hazard analysis Principle 2 - Answer-Determine critical control points (CCPs) Principle 3 - Answer-Establish critical limits Principle 4 - Answer-Establish monitoring procedures Principle 5 - Answer-Identify corrective actions Principle 6 - Answer-Verify that the system works Principle 7 - Answer-Establish procedures for record keeping and documentation A team determines that bacteria...

Iowa servesafe Question and answers 100% correct 2024 Iowa servsafe What is the purpose of setting critical limits in a HACCP plan? - correct answer To identify where hazards can be eliminated What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? - correct answer Corrective action Metal shavings are which type of contaminant? - correct answer physical Which action requires a food handler to change gloves? - correct answer The food h...

HACCP Training Exam Questions with Updated Solutions A HACCP system focuses the prevention of hazards rather then finished product - Answer ️️ -TRUE The "C-C-P" in HACCP stands for crisis control point - Answer ️️ -FALSE One of the most effective CCPs is the application of cooling to kill microorganisms that can cause illness - Answer ️️ -FALSE The HACCP system is a common sense system to food production that simply relies on the philosophy of "of it isn't broken, don't f...

CP-FS Exam Questions Correct Answers New Update (A+ Pass) What are the 7 steps in creating a HACCP plan - Answers - 1. Hazard analysis. ( analyze menu, look for potentially hazardous foods, facilities, employees, equipment) 2. Identify critical control points. 3. set critical limits. (a critical limit is always a number that can be measured, ex: cook poultry to 165) 4. monitor critical limits (take temps) 5. take corrective action 6. verify that the system works 7. documentation (keep ...

AAA Food HandlerA Food Establishment that packages MAP (Modified Atmosphere Packaging) foods should: A. Only Package Milk B. Have a HACCP plan C. Have a Canning License D. Be approved by USDA - correct answer B. All Food delivery vehicles should: A. have proper signage on the doors B. Have a Siren C. be only late model vehicles D. have clean & sanitary conditions - correct answer D. All of the following are true for canned goods EXCEPT: A. must be checked for valid ...