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Tap series food safety | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass
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Tap series food safety | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass

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  • 3 de agosto de 2024
  • 9
  • 2024/2025
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  • tap series food safety questions answers 100

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  • Food safety manager
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Tap series food safety | Questions & Answers (100 %Score) Latest Updated 2024/2025
Comprehensive Questions A+ Graded Answers | 100% Pass


In dry storage the humidity should be maintained around - 50%



When a problem arises, a plan that focuses on preparation, response and recovery is known as: - crisis
management program



5 risk factors identified by the CDC are the foundations of the system know as: - HACCP



Principle four of developing a HACCP plan is one way of checking if the HACCP system is working and is
called: - monitoring procedures



Principle one of developing a HACCP plan: - conduct a hazard analysis



Principle two of developing a HACCP plan: - determine critical control points



Principle three of developing a HACCP plan: - establish critical limits



Principle five of developing a HACCP plan: - identify corrective actions



Principle six of developing a HACCP plan: - verify that the system works



Principle seven of developing a HACCP plan: - good record keeping



the temp danger zone where you have 2 hours to cool ( where bacteria grows the fastest - 135F (57C) to
70F (21C)



OSHA requires suppliers and manufactures to provide: - material safety data sheets

, In the three-sink manual ware washing process, the detergent wash water must be _______ or higher: -
110F (43C)



washware machines that use hot water to sanitize must a minimum hot water temp of: - 180F (82C)



eggs are inspected by witch federal agency - USDA



Which of the following is not considered as one of the "highly susceptible populations." - pregnant
women



highly susceptible populations - young children



highly susceptible populations - elderly people



highly susceptible populations - people with weak immune systems



If a critical limit in a HACCP system is not met, what must immediately be done? - Take a corrective
action



Which foods are mostly sources of scombrotoxin? - fish



what is the most important factor in choosing a good reputable food supplier? - it has been inspected
and complies with local, state and federal laws



in top-to-bottom, how should food be stored in a cooler - ready to eat foods, seafood, whole cuts of
beef and pork,ground meat and fish, ground and whole poultry.



a food handler pulled a hotel pan of eggs salad from the cooler and used it to prepare four egg salad
sandwiches. what is the problem with this situation? - time-temp abuse

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