Haccp principles 3 7 Study guides, Class notes & Summaries

What does HAACP stand for? - Answer-Hazard Analysis Critical Control Points What is HACCP? - Answer-Systematic approach to the identification, evaluation, and control of food safety hazards HACCP's method is based on _______ rather than inspection - Answer-Prevention HACCP is focused solely on _____ not product quality - Answer-Hazards Where was HACCP originated? - Answer-Food for Manned Space Flights Pillsbury Company & NASA What is the problem with end-product sampling? - Answer-- No r...

What does HAACP stand for? - Hazard Analysis Critical Control Points What is HACCP? - Systematic approach to the identification, evaluation, and control of food safety hazards HACCP's method is based on _______ rather than inspection - Prevention HACCP is focused solely on _____ not product quality - Hazards Where was HACCP originated? - Food for Manned Space Flights Pillsbury Company & NASA What is the problem with end-product sampling? - - No real assurance of safety - Impractical, de...

HACCP Exam Review Questions with 100% Verified Answers *HACCP definition - Answer-Hazard Analysis Critical Control Point Systematic approach to the identification, evaluation and control of food safety hazards Based on common-sense application of technical and scientific principles to the production process from "farm-to-fork" Focused solely on HAZARDS-not product quality Based on PREVENTION rather than inspection major emphasis biological original HACCP system - Answer-3...

Foodbourne Diseases cause approximately correct answers48 million illnesses, 128,000 hospitalizations & 3,000 deaths Highly Susceptible Population (HSP) correct answersPreschool age children, older adults in healthcare Facilities, women who are pregnant and those with impaired immune systems CDC 5 Major Risk Factors correct answers•Improper Holding Temps •Inadequate cooking •Contaminated equipment •Food from unsafe sources •Poor personal hygiene FDA Food Code correct answ...

Seven Principles of HACCP - ANSWER 1. Conduct Hazard Analysis and Risk Assessment 2. Determine CCPs 3. Monitor each CCP 4. Establish Specifications for CCPs 5. Establish Corrective actions 6. Establish Record keeping system and documentation procedures 7. Establish Verification Procedures Food Safety Policy - ANSWER We Deliver Brands that Consumers can Trust and Value HACCP - ANSWER Hazard Analysis Critical Control Point HACCP - ANSWER A system to identify hazards and a means to ...

What does HAACP stand for? Hazard Analysis Critical Control Points What is HACCP? Systematic approach to the identification, evaluation, and control of food safety hazards HACCP's method is based on _______ rather than inspection Prevention HACCP is focused solely on _____ not product quality Hazards Where was HACCP originated? Food for Manned Space Flights Pillsbury Company & NASA What is the problem with end-product sampling? - No real assurance of safety - Impractical, destructi...

ARBY'S TRAINING ALL POSSIBLE QUESTIONS AND ANSWERS WITH COMPLETE SOLUTION What does BLAST stand for? Ans- Believe Listen Apologize Solve Thank BLAST = Ans- Believe Listen Apologize Solve Thank Arby's values: Ans- - dream big - make a difference - play fair - have fun - work hard - get it done What are the four basics of friendly service? Ans- Smile Say Thank You Greet Make Eye Contact Team Member Principles Ans- 1. we're friendly 2. we're proud 3. we put ...

HACCP principles 3-7

Preliminary Steps of HACCP - 1) Assemble the HACCP team 2) Describe the food and its distribution 3) Describe the intended use and the consumers of the food 4) Develop the flow diagram and describe the processes 5) Verify flow diagram Principles of HACCP - 1) Conduct hazard analysis 2) Determine critical control points 3) Establish critical limits 4) Establish monitoring procedures 5) Establish corrective actions 6) Establish verification procedures 7) Establish recordkeeping and docu...

HACCP Examination Questions with Answers Prerequisite Programs to Control Bacterial Growth ensure that - Answer-potentially hazardous food is received and stored at a refrigerated temperature of 41 F / 5 C or below. Prerequisite Programs to Maintain Equipment ensure that - Answer-1. food contact surfaces including utensils are cleaned/sanitized 2. tempurature devices calibrated regularly 3. cooking and hot holding equipment are routinely checked 4. cold holding and cool equipment routinel...