Haccp exam Study guides, Class notes & Summaries

TAP Series: Food Safety Training Exam Questions and Answers 100% Pass Which cleaning product is required to stop cross-contact of allergen foods: - Correct Answer ️️ -Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - Correct Answer ️️ -110F Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of: - Correct Answer ️️ -180F Eggs are inspected by which federal agency: - Correct Answe...

An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - Putting the soiled towels back in the new ...

HACCP EXAM-175 Correct Questions & Answers 100% CorrectVHACCP EXAM-175 Correct Questions & Answers 100% CorrectHACCP EXAM-175 Correct Questions & Answers 100% CorrectHACCP EXAM-175 Correct Questions & Answers 100% CorrectHACCP EXAM-175 Correct Questions & Answers 100% CorrectBiological Hazards - ANSWER Viruses, bacteria, and other organisms in the environment that harm human health are classified as What was the original hazards that HACCP was developed around? - ANSWER Biological hazards ...

HACCP Exam Questions with All Correct Answers Donna woke up feeling achy and nauseated. She later started vomiting, experiencing diarrhea with abdominal cramping, and was running a low-grade fever. Donna's symptoms lasted 3 days. Donna remembered that when she had been eating at a restaurant two days ago she had noticed that her server may have had a cold and did not wash his hands after blowing his nose. This was after she had eaten most of her food. Diagnose her by selecting the most like...

HACCP EXAM-175 Questions and Answers

HACCP Final Exam, Questions and answers, 100% accurate, rated A+ 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 p...

HACCP EXAm-175 QUESTIONS & ANSWERS 2023/2024 Biological Hazards - ANSWER-Viruses, bacteria, and other organisms in the environment that harm human health are classified as What was the original hazards that HACCP was developed around? - ANSWER-Biological hazards ______ million cases of foodborne illness - ANSWER-48 ____,_______ hospitalization caused by Foo - ANSWER-128,000 How many deaths are caused by foodborne illness? - ANSWER-3,000 A cost of more than _______ billion a y...

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