Purpose of haccp - Study guides, Class notes & Summaries

HSC Food Tech Questions and Answers 100% Pass What is the difference between food preservation and food processing? Food preservation involves methods used to extend the shelf life of food, such as refrigeration or canning, while food processing refers to the transformation of raw ingredients into finished products, like turning grains into flour. How does the use of antioxidants in food help in preservation? Antioxidants prevent the oxidation of fats and oils in food, which helps i...

ServSafe 7th Edition Diagnostic Test Questions |80 questions and answer key (all correct updated). 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. - correct answer C A manager's responsibility to actively control risk factors for foodborne...

HACCP - ANSWER-Hazard Analysis Critical Control Point When creating a HACCP plan, what is the purpose of the Hazard Analysis? - ANSWER- What is an example of a monitoring system for a HACCP plan? - ANSWER- What is the purpose of a regulatory authority inspection? - ANSWER- A manager wants to make sure his employees comply with the new food safety policy. What is the best way for the manager to promote compliance? - ANSWER-Train them on the new policy and then follow up. A food ma...

EXPLAIN the numerical format used to identify debit able and non-debit able provisions. ( Debitable provisions (CRITERIA HAS TO FOLLOW) Used to identify compliance criteria. Applies to requirements associated with managing and maintaining food establishments; must adhere to this criteria. Non-debitable provisions (RECOMMEND, DOES NOT HAVE TO FOLLOW) a. Highly Susceptible Population (1) Persons who are more likely than other people in the general population to experience foodborn...

NC Foods 2 - Obj. 1.06 - Safe Plates Modules 9-10 Rated A+ active managment the responsibility of providing safe food for consumers by developing & implementing food safety management systems to prevent, eliminate, or reduce the occurrence of foodborne illness risk factors 5 common risk factors for foodborne illness. 1) Purchasing food from unsafe sources 2) Failing to cook food adequately 3) Using contaminated equipment 4) Holding food at incorrect temperatures 5) Practicing poor...

Culinary Quiz Bowl Questions with Complete Answers This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? Kitchen brigade system or brigade system According to the FDA August 2003 Revision of the Model Food Code, what temperature range is known as the temperature danger zone? 41°F to 135°F As yeast ferments, two byproducts are yielded. What are those products? Alcohol & Carbon Dioxide...

NC Food and Lodging CIT Study Material (1-3 Modules) Already Passed What is Rapport? A close and harmonious relationship in which the people or groups concerned understand each other's feelings or ideas and communicate well. What is the difference between and open-ended question and a direct question? Open-ended questions require "explanations or stories". Direct questions require "no explanations". They are yes, no, or one-two word answers. Which authority in North Carolina a...

What is HACCP? - Answer *Hazard Analysis Critical Control Point* - A Food safety program with a systematic approach. The purpose is to produce the safest food possible. It defines hazards and eliminates them with monitoring and control. Know the brief history of HACCP. *1960s* - Answer Pillsbury Company, US Army, and Nasa started the program to avoid FB illnesses in astronauts. Food must be 100% safe. Know the brief history of HACCP *1973* - Answer The FDA processed regulations f...

Preliminary Steps of HACCP - 1) Assemble the HACCP team 2) Describe the food and its distribution 3) Describe the intended use and the consumers of the food 4) Develop the flow diagram and describe the processes 5) Verify flow diagram Principles of HACCP - 1) Conduct hazard analysis 2) Determine critical control points 3) Establish critical limits 4) Establish monitoring procedures 5) Establish corrective actions 6) Establish verification procedures 7) Establish recordkeeping and docu...

ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated.) C 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. D A manager's responsibility to actively control risk factors for foodborne illn...