Haacp - Study guides, Class notes & Summaries

Popeye’s Production Management Assessment Rated A+ Chicken Drop Chart Tool used to record the number of drops needed Opening Manager and Closing Manager Are responsible for completing the Chicken Drop Chart 4 A one drop equals this many pieces of chicken Projected Sales ÷ Recipe $ Yield the formula for calculating how much product is needed Projected Sales and Recipe Yield Needed to complete a daily prep sheet Net Sales ÷ Usage The formula for calculating yields 3 we...

Popeyes Foundations Assessment Questions and Answers 100% Pass 1972 - Answer- The year the first Popeyes restaurant open Al Copeland - Answer- The founder of Popeyes HAACP Log - Answer- Used to check/record food and equipment temperatures in the restaurant 1976 - Answer- The year Popeyes opened its first franchise Louisiana - Answer- The part of the United States reflects Popeyes' heritage At room temperature - Answer- An unsafe method of thawing food 1992 - Answer- The year AFC became...

case - Answer-occurence of illness affecting one person foodborne illness/disease - Answer-illness caused by eating or drinking contaminated food hazard - Answer-anything that could cause harm to consumers foodborne disease outbreak - Answer-occurence of 2 or more cases of a similar illness that result from eating common food reasonable care - Answer-management responsibility to take all reasonable precautions to avoid committing a violation FDA - Answer-regulatory agency publishes and up...

ServSafe Ch. 1-15 Study Guide |Question and Answers| Graded A+ 3 categories of contaminants *Ans* Biological, chemical, physical 3 compartment sink dishwashing procedure *Ans* Rinse, scrape, soak items before washing Wash items in first sink Rinse items in second sink Sanitize items in third sink Air dry items on a clean and sanitized surface 5 food-handling mistakes *Ans* Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Us...

Food Safety PA exam questions with answers verified How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - correct answer 90 says from sale of fish What is the minimum water temperature required at a hand-washing sink? - correct answer 100F, 38C How long should hand-washing be? - correct answer scrubbed with soap for at least 10-15 seconds, total 20...

HACCP Final Exam Questions with Complete & Updated Solutions 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 Mann...

What event would require a food worker to restock a pot of soup at a self-service station? - ANSWER-The handle of the soup fell in What must a manager do after locating food in his establishment that has been recalled - ANSWER-Store it in a separate area A food worker cleans his hands using a hand antiseptic after using the bathroom. What should the manager ask him to do? - ANSWER-Wash his hands in a handwashing sink Which practice requires a variance based on a HAACP plan for regulat...

Learn2serve Exam Why did the U.S. Public Health Services get involved in researching food establishments? - Unpasteurized milk and the spread of disease What type of hand drying is not necessary? - NOT Towel system that provides a clean section How fast does E. coli manifest symptoms? - 3 days The Fish & Fishery Product regulation does not include: - NOT Include past corrective measures Roundworms are what type of biohazard? - Virus/parasite Bacteria can be: - NOT contagious...

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...

HACCP Principles Exam Test with Complete Solutions HAACP - Answer ️️ Hazard Analysis and Critical Control Point - a systematic approach to the identification and control of food safety hazards. 7 HACCP Principles - Answer ️️ 1. Conduct a 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 Documentation Procedures Pr...