Haccp principle 1 - Study guides, Class notes & Summaries

HACCP Examination Questions with Answers Prerequisite Programs to Control Bacterial Growth ensure that - Answer-potentially hazardous food is received and stored at a refrigerated temperature of 41 F / 5 C or below. Prerequisite Programs to Maintain Equipment ensure that - Answer-1. food contact surfaces including utensils are cleaned/sanitized 2. tempurature devices calibrated regularly 3. cooking and hot holding equipment are routinely checked 4. cold holding and cool equipment routinel...

HACCP - (Final) Exam Questions with Complete & Updated Solutions Principle 1 - Answer ️️ -Conduct a Hazard Analysis: Look at each process one step at a time, consider hazards, evaluate significance, establish how to control them Principle 2 - Answer ️️ -Determine the Critical Control Points (CCPs): Points that are critical to product safety are identified. Can be done through judgement and experience, or using a structured tool, such as the Codex Decision Tree Principle 3 - Answe...

Foodbourne Diseases cause approximately 48 million illnesses, 128,000 hospitalizations & 3,000 deaths Highly Susceptible Population (HSP) Preschool age children, older adults in healthcare Facilities, women who are pregnant and those with impaired immune systems CDC 5 Major Risk Factors •Improper Holding Temps •Inadequate cooking •Contaminated equipment •Food from unsafe sources •Poor personal hygiene FDA Food Code 1. Demonstration of knowledge 2. Associate Health C...

s of Active Managerial Control - Answer-1. Create Policy 2. Train 3. Follow Up Policy - Answer-*set of procedures* that tells staff how to control food safety hazards in your establishment, clearly *explains what actions must be taken* in order to do so; sometimes referred to as *Standard Operating Procedures* (SOPs) On-the-Job Training - Answer-*verbally teaching* the principle, *demonstrating* it, and then *asking the employee* to demonstrate it; works best when training *one-on-one/sm...

1. What does the acronym HACCP stand for? - ANSWER Hazards and Critical Control Points 2. Name Principle 1 and what does it state? - ANSWER Conduct Hazard analysis, Prepare a list of steps in the process where significant hazards occur and describe the preventative measures 3. Name Principle 2 and what does it state? - ANSWER Identify critical control points, identify the critical control points in the process 4. Name Principle 3 and what does it state? - ANSWER Establish critical limit...

Best ServSafe Study Guide Verified Answers 2024. Foodborne illness - correct answer Illness carried or transmitted to people by food. Outbreak of foodborne illness - correct answer incident in which two or more people experience the same illness after eating the same food Warranty of Sale - correct answer rules stating how food must be handled in an establishment reasonable care defense - correct answer defense against a food related lawsuit stating that an establishment did everything...

CCP decision tree - Answer-a sequence of questions to assist in determining whether a control point is a CCP control - Answer-a) to manage the conditions of an operation to maintain compliance with established criteria b) the state where correct procedures are being followed and criteria are being met control measure - Answer-any action or activity that can be used to prevent, eliminate, or reduce a significant hazard control point - Answer-any step at which biological, chemical, or physi...

What does HACCP stand for? - ANSWER Hazard Analysis Critical Control Points Name principle 1 and what does it state. - ANSWER Conduct a Hazard Analysis: Conduct a hazard analysis. Prepare a list of steps in the process where significant hazards occur and describe the preventative measures name principle 2 and what does it state - ANSWER Identify Critical Control Points: Identify the critical control points in the process Name principle 3 and what does it state - ANSWER Establish Critica...

Best ServSafe Study Guide |100% Correct Answers| UPDATED!!!! 2024 Foodborne illness *Ans* Illness carried or transmitted to people by food. Outbreak of foodborne illness *Ans* incident in which two or more people experience the same illness after eating the same food Warranty of Sale *Ans* rules stating how food must be handled in an establishment reasonable care defense *Ans* defense against a food related lawsuit stating that an establishment did everything reasonably expected to ens...

Population at Risk Preschool age children, older adults in healthcare facilities, women who are pregnant, and those with impaired immune systems. Annual cost for food borne illness Between 10 and 83 billion Surveillance is complicated by several factors First- Underreporting Second- Many pathogens transmitted through food are also spread through water or from person to person Third- Pathogens are agents that have not yet been identified CDC- Five Major Risk Factors Improper Hol...