Haccp test 1 questions - Study guides, Class notes & Summaries

Sanitarian Exam Questions With 100% Verified Answers Latest Updated 2024 (Graded A+) What is the correct order for warewashing? - Answer wash-rinse-sanitize-airdry Employees should wash their hands for a minimum of? - Answer 20 seconds What animal is most likely to carry rabies? - Answer Bats How often should a restaurant septic be inspected? - Answer anually What are some degradable pollutants? - Answer Oil and Grease, Organic Matter, Phenols, Cyanides, ammonia, nitrites, and organic nitro...

Assemble inspection equipment - Answer-* Essential equipment - Thermocouple - Alcohol swabs for sanitizing probe thermometers - Chemical test kits - Maximum registering thermometer - Flashlight - Head cover, such as hair net or baseball cap Calibrate food safety equipment - Answer-Ice water 32F Boiling water 212F Schedule the inspection - Answer-When food is being prepared or served and staff is present Timing that can evaluate receiving, preparation, and cooling Evaluate HACCP progra...

Sanitarian Exam Questions With Correct Answers (Study Guide) Latest Updated 2024/2025 (Graded A+) What is the correct order for warewashing? - Answer wash-rinse-sanitize-airdry Employees should wash their hands for a minimum of? - Answer 20 seconds What animal is most likely to carry rabies? - Answer Bats How often should a restaurant septic be inspected? - Answer anually What are some degradable pollutants? - Answer Oil and Grease, Organic Matter, Phenols, Cyanides, ammonia, nitrites, and ...

HACCP Test Questions & Answers!! What is NOT necessary in a food product flow diagram - ANSWER Where HACCP record are required in the process What is a common means to control physical hazards in liquid food products is the use of - ANSWER Screens In HACCP systems, a hazard analysis considers - ANSWER Food safety only True/False. Concerning critical points. They require end-product testing so they should be limited to one or two per process - ANSWER False What is an example of c...

SERV SAFE 7TH EDITION DIAGNOSTIC TEST | 80 QUESTIONS AND CORRECT ANSWERS 2025 1. C: 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. 2. D: A manager's responsibility to actively control risk factors for foodborne illnesses is called a. ...

ProStart 1 Test Review Part 1 Questions and Answers Graded A+ What did Catherine De Medicic contribute to the restaurant industry Fork and silverware What type of facility is used to house large-scale special events Convention centers Which employees work outside of the public space? Back of the house What is the significance of The Harvey House? First chain restaurant What is the most important thing a manager can do to prevent having parasites in food? Purchase food f...

Sanitarian Exam Questions With 100% Correct Answers (Study Guide) Latest Updated 2024 Graded A+. What is the correct order for warewashing? - Answer wash-rinse-sanitize-airdry Employees should wash their hands for a minimum of? - Answer 20 seconds What animal is most likely to carry rabies? - Answer Bats How often should a restaurant septic be inspected? - Answer anually What are some degradable pollutants? - Answer Oil and Grease, Organic Matter, Phenols, Cyanides, ammonia, nitrites, and o...

Food Safety Manager Questions and Answers Graded A In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? 180 A food handler must be excluded from the food establishment for which symptoms? Jaundice, vomiting and/or diarrhea What is the temperature range for the danger zone? 41 to 135 What is the form some bacteria take to keep from dying when they do not have enough food? spore Most regulations for food service operations are at what level? state At...

REHS/RS Food Safety Test Questions | 100 Questions with 100% Correct Answers | Verified 2024 What is the order of the HACCP Plan? - Answer️️ -hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, record keeping (assemble team, determine what to be examined, flow diagrams, potential hazards, risk assessment, control) What is the incubation period for a chemical foodborne illness? - Answer️️ -1-7 hours What wo...

Servsafe Manager Exam 2024 Questions And Answers Graded A+. what should you do when taking a food order from customers who have concerns about food allergies - correct answer. Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - correct answer. Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - correct answer. Sto...