Haccp test 2 questions - Study guides, Class notes & Summaries
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Sanitarian Exam Questions With 100% Verified Answers Latest Updated 2024 (Graded A+)
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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...
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CP-FS Study Guide B - Assessing Food Safety Questions With Complete Solutions!!
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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...
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SERV SAFE 7TH EDITION DIAGNOSTIC TEST | 80 QUESTIONS AND CORRECT ANSWERS 2025
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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. ...
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SERVSAFE REVIEW 3 Questions and Answers 100% Correct
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SERVSAFE REVIEW 3 Questions and Answers 100% Correct 
What is the minimum internal cooking temperature for raw eggs prepared for immediate service? 145*F 
Fresh beef must be received at or below? 41*F 
An operation must obtain a variance from the regulatory authority before, Methods that require a variance and a HACCP plan are: Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. • Curing of food such as ham, sausages, etc. • Using food additives to pres...
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Sanitarian Exam Questions With Correct Answers Latest Updated 2024/2025 (Graded A+)
- Exam (elaborations) • 11 pages • 2024
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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 ...
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Food Safety Manager Questions and Answers Graded A
- Exam (elaborations) • 13 pages • 2023
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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...
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Sanitarian Exam Questions With 100% Correct Answers (Study Guide) Latest Updated 2024 Graded A+.
- Exam (elaborations) • 11 pages • 2024
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- $14.99
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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...
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Servsafe Manager Exam 2024 Questions And Answers Graded A+.
- Exam (elaborations) • 11 pages • 2024
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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...
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ProStart 1 Test Review Part 1 Questions and Answers Graded A+
- Exam (elaborations) • 11 pages • 2024
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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...
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Certified Professional Food Safety (CP-FS) EXAM TEST QUESTIONS AND ANSWERS VERIFIED LATEST UPDATE
- Exam (elaborations) • 8 pages • 2024
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Certified Professional Food Safety (CP-FS) EXAM TEST QUESTIONS AND ANSWERS VERIFIED LATEST UPDATE 
 
Four phases of bacterial presence in food - Answers - 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase 
 
Log phase - Answers - Most essential phase of bacterial presence in food due to the fastest increase in populations 
 
Lag phase - Answers - Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) 
 
Norwalk vir...
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