Haccp principle 1 - Study guides, Class notes & Summaries

HACCP Test #1 Questions & Answer 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?...

Best ServSafe Study Guide 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 reasonably expected to...

Prostart level 1 Exam with complete solutions What is a mandoline? Manual stainless steel slicer with adjustable blades A kilogram is equal to 2.2 pounds Which part of a bimetallic stemmed thermometer is used to adjust the indicator head ? Calibration nut A roux is a thickener made of equal parts of Flour and fat Which type of temperature probe is most effective for measuring the internal temperature of a steak ? Penetration When serving alcoholic drinks, an accept...

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...

HACCP Exam 1 Questions and Answers (Latest Up 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 an...

Food Safety Exam Questions and Answers HACCP - Answer-HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product .The HACCP system consists of the following seven principles: - Answer-PRINCIPLE 1 Conduct a hazard analysis. PRINCIPLE 2 Determine the Critical Control Points (CCPs). ...

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 Contr...

Walmart- Food Certification Test 100% Solved Correctly Population at Risk - Answer- Preschool age children, older adults in healthcare facilities, women who are pregnant, and those with impaired immune systems. Annual cost for food borne illness - Answer- Between 10 and 83 billion Surveillance is complicated by several factors - Answer- First- Underreporting Second- Many pathogens transmitted through food are also spread through water or from person to person Third- Pathogens are agents t...

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 Holding T...

ServSafe Food Handler Examination | Rated A Questions and Answers (2023/2024) (Verified Answers) 1. The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? ~ Answer: Storage 2. What is the first step in developing a HACCP plan? ~ Answer: Conduct a hazard analysis 3. What is the purpose of a food safety management system? ~ Answer: Identify and control possible hazards throughout the flow of food....