Haccp test 2 questions - Study guides, Class notes & Summaries

ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.) The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. A manager's responsibility to actively control risk factors for foodb...

HACCP Test #1 Questions & Answers 100% Correct!!HACCP Test #1 Questions & Answers 100% Correct!!HACCP Test #1 Questions & Answers 100% Correct!!HACCP Test #1 Questions & Answers 100% Correct!! 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

NEHA RS/REHS TEST REVIEW Created April 2024 Exam Questions With 100% Verified Answers Which would require a variance according to the FDA food code? a. Cook, cool and reheat of chili b. Sous Vide c. ROP of raw meat d. Smoking meat for preservation - answerSmoking meat for preservation Order the following for an inspection based on importance most to least? a. food festival without a hand sink b. restaurant without power c. chlorine leak at a public pool - answerChlorine leak at a publ...

GE-STS - PPT Module 1 and 2 Test Questions with Answers HACCP (Hazard Analysis and Critical Center Point) - Answer--identifies specific hazards and preventive measures -kelangan may ganyan sa mga establishments (2015) carcinogenic to humans: salting, curing, fermenting, and smoking What invention in Modern ages? Pascalization - Answer--method pf preserving and sterilizing food | processed under high pressure (inactivation of certain microorganisms and enzymes in the food) - named af...

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?...

Sanitarian Exam Questions With 100% Verified Answers Latest Updated 2024 (Graded A+) What is the correct order for warewashing? - Answer wash-rinse-sanitize-airdry Employees should wash their hands for a minimum of? - Answer 20 seconds What animal is most likely to carry rabies? - Answer Bats How often should a restaurant septic be inspected? - Answer anually What are some degradable pollutants? - Answer Oil and Grease, Organic Matter, Phenols, Cyanides, ammonia, nitrites, and organic nitro...

Assemble inspection equipment - Answer-* Essential equipment - Thermocouple - Alcohol swabs for sanitizing probe thermometers - Chemical test kits - Maximum registering thermometer - Flashlight - Head cover, such as hair net or baseball cap Calibrate food safety equipment - Answer-Ice water 32F Boiling water 212F Schedule the inspection - Answer-When food is being prepared or served and staff is present Timing that can evaluate receiving, preparation, and cooling Evaluate HACCP progra...