Haccp exam Study guides, Class notes & Summaries

Food Manager Exam | Learn2Serve Food Manager Exam Study Guide-All of the following are the most common Critical Control Points (CCPs) except: - time and temperature - personal hygiene - cross-contamination - customer service - customer service Creation of which one of the following quality programs is a management responsibility? - Quality Assurance A food handler's duties regarding food safety include all of the following practices EXCEPT: - dispose of food that poses a potential ...

Principle 7 - ANSWER Establish effective record keeping procedures that document the HACCP system #1 Rule About Food Safety Activities... - ANSWER If its not documented If its not written or printed If its not stored or saved If the only evidence of an activity is your memory Then it didn't really happen Why Keep Records? - ANSWER Evidence of product safety Present procedures and processes Product traceability and record review Audits Customer, Third party, FDA, Insurance Probl...

Who termed the prerequisite program? - Canadian food safety Does Juice HACCP require SSOPs? - True Does USDA HACCP require SSOPs? - True What does SSOP stand for? - Sanitary Standard Operation Program Seafood HACCP has what type of program? - Codified prerequisite program Who issued paper on cGMPs and in what year? - 2005, FDA In what year did the prerequisite program focus on foreign material (directive on foreign material) to control Listeria - 2003 cGMPs can be found where? - FDA 21CF...

HACCP EXAM-175 Questions and Answers

HACCP EXAM-175 Questions and Answers

HACCP Exam 2 Questions and Answers

HACCP Exam 1 Questions and Answers

HACCP Exam 1 Questions and Answers who was NOT involved in the creation of HACCP -NAS -NACMCF -NASA -Committee of food hygiene - None of the above - Answer ️️ --Committee of food hygiene NAS- national academy of science NASA - national aeronautics and space adminstration reasons for determining a potential hazard is not reasonably likely to occur include -it does not occur even without control -occurs at levels that will not cause injury or illness - equipment design -prerequisi...

HACCP Exam Questions and Answers

HACCP EXAM 1 Questions & Answers 100% Accurate!!HACCP EXAM 1 Questions & Answers 100% Accurate!!HACCP EXAM 1 Questions & Answers 100% Accurate!!HACCP EXAM 1 Questions & Answers 100% Accurate!! 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...