What is haccp - Study guides, Class notes & Summaries

Learn2Serve Food Safety Protection Manager Certification Which step is essential to the success of any HACCP? ️Educate and train employees Prerequisite programs provide the _______ and _______ conditions required to produce safe food. ️Environmental, operating The major elements of the FSMA can be divided into _______ key areas. ️5 You should contact the local regulatory authority when you encounter which of the following issues? ️Water service interrupted f...

NRFSP Review #1 Questions and Answers Already Passed Canned foods must be purchased from an approved source to make sure they have been processed to destroy disease-causing microorganisms The delivery inspection of dry foods should include checking for dry and undamaged food, dry food containers and driver in uniform Upon delivery, fresh fish should have bright red moist gills, eyes that are clear, and skin bright in color Home-canned foods are NOT allowed in a food establishment because of t...

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 ...

Premier Food Safety Sample Test 1 Already Passed a food establishment that package has ROP food should A. not be without a good vacuum packer B. Be packaged according to USDA C. have a HACCP D. have HESSN have HACCP all vehicles and trucks delivering food products should be checked to ensure that the A. food was not exposed to contamination during shipping B. schipper was local C. vehicle has safety features D. truck was loaded promptly food was not exposed to contamination during shippi...

NEHA Study Guide Exam Questions with 100% Correct Answers Updated Who should be the only person to apply pesticides? - Answer- PCO/ pest control operator Where should pesticides be stored? - Answer- In a sealed cabinet away from food products, food prep areas, and cleaning supplies. Which government agency is responsible for recommending best practices for minimizing incidences of foodborne illness? - Answer- CDC/ Center for disease control Which agency is responsible for inspectin...

HACCP targets which bacteria? - Listeria monocytogenes If a house built in 1970 was taken down to the studs and redone in 1980, what would you inspect first regarding a sickness from lead in a person's house? - Paint peeling from around window sill What would be the safest to do at a school event and then sell? Cooking vegetables from a home garden Canning Fruits Baking custard pies Freeze-drying ice cream, fruits, and candy - Cooking vegetables from a home garden Order the following fo...

How Do you Filter out Giardia Lambia? correct answer: Slow Sand Filter or 1 Micron What agencies respond to bioterrorism Attacks? correct answer: CDC What is the minimum distance between a water line and a sewer line in a trailer park? correct answer: 10 Ft. Methemoglobinemia is caused by what? correct answer: High Nitrates What is the first thing you do if you suspect several coworkers ill from Sick Building Syndrome? correct answer: Interview complainant What are the Tenets...

FSS4135 HACCP Food safety 1 Questions And Answers The idea behind HACCP is that *once you understand the flow of food*, you can conceptualize hazards & *est. procedures to prevent/minimize problems* What are the *7 principles* of HACCP? 1) Conduct a *hazard analysis* (HA) 2) Identify *CCPs (Critical Control Points)* 3) Est. *Critical limits (CLs)* 4) Est. *CCP monitoring requirements* 5) Est. *Corrective actions* (CA) 6) Est. *Verification procedures* 7) Est. *Record-keeping procedu...

NEHA RS/REHS TEST REVIEW Created April 2024 Exam Questions With 100% Verified Answers Which would require a variance according to the FDA food code? a. Cook, cool and reheat of chili b. Sous Vide c. ROP of raw meat d. Smoking meat for preservation - answerSmoking meat for preservation Order the following for an inspection based on importance most to least? a. food festival without a hand sink b. restaurant without power c. chlorine leak at a public pool - answerChlorine leak at a publ...

ServSafe 7th Edition Diagnostic Test Questions |80 questions and answer key (all correct updated). 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. - correct answer C A manager's responsibility to actively control risk factors for foodborne...