Haacp - Study guides, Class notes & Summaries

Popeyes Foundations Assessment Updated 2024 Questions and Correct Answers, Complete Solution. 1972 The year the first Popeyes restaurant open Al Copeland The founder of Popeyes HAACP Log Used to check/record food and equipment temperatures in the restaurant 1976 The year Popeyes opened its first franchise Louisiana The part of the United States reflects Popeyes' heritage At room temperature An unsafe method of thawing food 1992 The year AFC became Popeyes' parent company RBI (...

HACCP Exam Questions and Answers (Rated A+) 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 Princple 1: - Answ...

HACCP (Hazard Analysis Critical Control Point) - ANSWER A methodical and systemic application of science and technology to plan, control, and document the safe production of foods- prevention rather than inspection biological, chemical, physical - ANSWER 3 categories of potential hazards to food saftey Food for NASA through Pilsbury - ANSWER Where was HACCP originated? Why? Crumbs and water droplets couldn't float and food had to be sterile - ANSWER Why was space food more unique? W...

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...

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 - 90 says from sale of fish What is the minimum water temperature required at a hand-washing sink? - 100F, 38C How long should hand-washing be? - scrubbed with soap for at least 10-15 seconds, total 20 seconds SOP - Standard Operating Procedure HAACP - Hazard Analysis Critical Co...

Food Manager Practice Exam Questions and Answers Already Graded A Can homemade salad dressing be sold in public food service establishment? No, homemade foods may not be sold or used in a public food service establishment During a delivery of frozen products the manager on duty should check the? Food is delivered within an acceptable temperature range When should canned and vacuum-sealed products be thoroughly inspected? Upon receipt and before use What is FIFO Using stock rotation so product...

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, de...

Popeyes Foundations Assessment Updated 2024 Questions and Correct Answers, Complete Solution. 1972 The year the first Popeyes restaurant open Al Copeland The founder of Popeyes HAACP Log Used to check/record food and equipment temperatures in the restaurant 1976 The year Popeyes opened its first franchise Louisiana The part of the United States reflects Popeyes' heritage At room temperature An unsafe method of thawing food 1992 The year AFC became Popeyes' parent company RBI (...

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

Servsafe Exam Complete Updated Solution Pork roasts should be cooked to: - Answer145 degrees F for 4 minutes What temperature must TCS food be reheated to if it will be hot - held? - Answer165°F for 15 seconds What practice reduces the risk of contamination in a food prep area? - AnswerDrinking beverages from a covered container with the straw An example of Cross - contamination is when a foodhandler: - AnswerUses the same ice for serving drinks and keeping beverage bottles cold What is ...