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TAP SERIES: FOOD SAFETY TRAINING PRACTICE TEST QUESTIONS WITH CORRECT VERIFIED $12.99   Add to cart

Exam (elaborations)

TAP SERIES: FOOD SAFETY TRAINING PRACTICE TEST QUESTIONS WITH CORRECT VERIFIED

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  • Course
  • TAP Series: Food Safety Training
  • Institution
  • TAP Series: Food Safety Training

Highly Susceptible Populations - ANS -The very young -The elderly -The chronically ill -Those with immune problems 5 most common risk factors - ANS -Food from unsafe sources -Contaminated equipment -Poor personal hygiene -Inadequate cooking -Inadequate hot and cold holding USDA - ...

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  • October 23, 2024
  • 27
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • TAP Series: Food Safety Training
  • TAP Series: Food Safety Training
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TAP SERIES: FOOD
SAFETY TRAINING




K
PRACTICE TEST



C
LO
QUESTIONS WITH
CORRECT VERIFIED
YC
ANSWERS A+ GRADED
D
U
ST

,Highly Susceptible Populations - ANS -The very young
-The elderly
-The chronically ill
-Those with immune problems

5 most common risk factors - ANS -Food from unsafe sources




K
-Contaminated equipment
-Poor personal hygiene




C
-Inadequate cooking
-Inadequate hot and cold holding



LO
USDA - ANS United States Department of Agriculture

Regulates meat, poultry, eggs, and food crossing state
YC
boundaries/involves more than 1 state

FDA - ANS Food and Drug Administration
D

Regulates all food other than meat, poultry, and eggs
Publishes food code
U



CDC and PHS - ANS Centers for Disease Control and
ST




Prevention

Public Health Service

Conducts research into causes of illness and assists in
investigations

, Role of manager - ANS -Ensure safety of customers
-Ensure food is safe from time it is delivered until food service
-Ensure rules are in place and followed
-Ensure staff knows their roles
-Be prepared for inspection

Active Management controls - ANS -Create a set of standard




K
operating procedures (SOPs)
- Ensure SOPs are followed




C
-Train staff
-Evaluate and revise



LO
-Identify and control possible hazards throughout the flow of food

Time and Temperature Controlled For Safety (TCS) - ANS Most
likely to become unsafe
YC
ex. Dairy, eggs, chicken, cooked rice, melons, sprouts, vacuum
packaged food, meats, fish, cooked potatoes
D

Ready to Eat Food - ANS ex. Vegetables, fruits, deli, and bakery
items
U



Biological Contaminants - ANS Also known as Pathogens.
ST




Bacteria, viruses, parasites, fungi

Chemical Contaminants - ANS -Cleaners, sanitizers, poisons,
pesticides
-Can cause Vomiting and Diarrhea
-Ready to eat food and acidic foods are at risk

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