Haccp certification exam - Study guides, Class notes & Summaries

HACCP Principles Exam Questions with Complete & Updated Solutions Hazard Analysis - Answer ️️ --food from growing, harvesting, producing, distributing and consuming Hazard defintion - Answer ️️ -A BIOLOGICAL, CHEMICAL or PHYSCAL agent that is REASONABLY likely to cause illness/injury Hazard Analysis (2 step process) - Answer ️️ -1. Hazard Identification -assemble lost of all ingredients, processes and packaging materials 2. Hazard Evaluation -liklihood -severity Approach t...

HACCP Certification Practice Exam Questions and Answers There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules - Answer-C Critical Control Points (CCPs) are steps in a production process in which loss of control may result in an unacceptable health risk True or False - Answer-True Which of the following are considered pre-requisite program A) GMP B) SSOP C) Pest Control Program D) All of the above - Answer-D A bacteria that can cause human illness is...

Learn2Serve Food Safety Protection Manager Certification Exam Practice Questions and Answers Which step is essential in the success of any HACCP? - Answer️️ -educate and train employees Prerequisite programs provide the _______ and _______ conditions required to produce safe food. - Answer️️ -Environmental, operating The major elements of the FSMA can be divided into _______ key areas. - Answer️️ -5 You should call the local regulatory authority when you run into which of t...

ASQ Quality Glossary Exam 200 Questions with Verified Answers Academic Quality Improvement Project (AQIP) - CORRECT ANSWER A forum for higher education institutions to review one another's action projects. Acceptance quality limit (AQL) - CORRECT ANSWER In a continuing series of lots, a quality level that, for the purpose of sampling inspection, is the limit of a satisfactory process average. Acceptance number - CORRECT ANSWER The maximum number of defects or defectives allowable in a ...

Cleaning - correct answer Is the process of removing food and residue from a surface. Chemical - correct answer Quats , chlorine , and iodine are types of _________ sanitizers used in the professional kitchens. Buffalo Chopper - correct answer A(n) ________ is an appliance used to process larger amounts of a product into roughly equal-size pieces. Parasite - correct answer A ___________ is a pathogen that relies on a host for a survival in a way that benefits the organism and harms the ...

Control Measure - Answer ️️-action/activity to prevent, eliminate or reduce a significant hazard Control point - Answer ️️-Any point, step or procedure where a biological, physical or chemical factor can be controlled CCP - Answer ️️-point, step or procedure where a control can be applied to prevent, eliminate or reduce to standard level of hazard

Food Manager Certification Exam Questions and Answers 100% Pass Abrasive - Correct Answer ️️ -a cleaning agent that contains scouring agents Aerobic Bacteria - Correct Answer ️️ -bacteria that require oxygen to grow air gap - Correct Answer ️️ -an unobstructed open vertical space separating two plumbing fixtures which prevent contamination from the lower fixture to the higher one. May be used to protect a potable water outlet (faucet) from water in the sink bowl or to protect ...

ASQ Quality Management Glossary Exam 592 Questions with Verified Answers Academic Quality Improvement Project (AQIP) - CORRECT ANSWER A forum for higher education institutions to review one another's action projects. Acceptance quality limit (AQL) - CORRECT ANSWER In a continuing series of lots, a quality level that, for the purpose of sampling inspection, is the limit of a satisfactory process average. Acceptance number - CORRECT ANSWER The maximum number of defects or defectives allo...

Certified Professional Food Safety (CP-FS) Exam 100% Solved Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio ...

Learn2Serve Food Safety Protection Manager Certification Exam (Questions and Answers) A+ Graded 100% Which step is essential in the success of any HACCP? - ANS-educate and train employees Prerequisite programs provide the _______ and _______ conditions required to produce safe food. - ANS-Environmental, operating The major elements of the FSMA can be divided into _______ key areas. - ANS-5 You should call the local regulatory authority when you run into which of the following problem...