Fsis - Study guides, Class notes & Summaries

HACCP FINAL EXAM QUESTIONS WITH VERIFIED & UPDATED SOLUTIONS T or F: USDA FSIS states that corrective actions must be developed for each CCP, while FDA states that a written corrective action plan may be included as part of a HACCP plan for seafood and juice products, but it is not required. - Answer ️️ - TRUE T or F: Validation establishes the scientific basis for process preventive controls in a FDA Food Safety Plan - Answer ️️ -TRUE T or F: USDA FSIS requires direct observatio...

*One of the key differences in value analysis and value added is:* -value analysis strives to reduce costs whereas value added strives to bundle components -value analysis seeks to reduce costs whereas value added seeks to increase market value -value analysis seeks to reduce costs whereas value added seeks to add a quality component -value analysis seeks to change the value of the product whereas value added seeks to reduce costs - ️️Value analysis seeks to reduce costs whereas valu...

Meat Inspection Act (1906) & Wholesome Meat Act of 1967 are still the legislative basis for meat inspection what laws/legislation established the organoleptic procedures No correlation between visual and microbiological contamination Reactive rather than proactive Limited remediation opportunities what are some shortcoming of organoleptic process issues with resulted in FSIS forming the Mega Reg it also instituted HACCP and pathogen regulation what happened with jack in the box in the...

Eat Right Prep Questions and answers, rated A+ Which of the following is a characteristic typically associated with the discussion method of teaching? A. Helps learners master higher level cognitive objectives. B. Appeals to several of the learners senses simultaneously. C. Works well for accomplishing objectives in the psychomotor domain. D. Provides the instructor with most control of the teaching-learning situation than most other methods. - -Helps learners master higher-level cog...

what lean quality defect sometimes is produced when swine are stressed immediately before slaughter? correct answers Pale, Soft, Exudative (PSE) Pork what color of ink is used to apply the red meat carcass inspection stamp? correct answers purple what structures do bacteria such as E. coli us for movement? correct answers flagella what are edible meat by-products better known as? correct answers variety meats which muscle type is multi-nucleated? correct answers skeletal what is t...

HACCP FINAL EXAM QUESTIONS WITH VERIFIED & UPDATED SOLUTIONS T or F: USDA FSIS states that corrective actions must be developed for each CCP, while FDA states that a written corrective action plan may be included as part of a HACCP plan for seafood and juice products, but it is not required. - Answer ️️ - TRUE T or F: Validation establishes the scientific basis for process preventive controls in a FDA Food Safety Plan - Answer ️️ -TRUE T or F: USDA FSIS requires direct observatio...

RD Exam - Eat Right Prep Free Trial Questions and Answers 100% Correct Of the following, which is the type of skill that must develop within and be nurtured in both the personal and professional life of a manager? A. Hard B. Soft C. Networking D. Communication - Answer- The correct answer is B. Hard skills can be taught. Soft skills must develop and be nurtured within our personal and professional lives. Gould RA, Canter DD. Management matters. J Am Diet Assoc. 2008;108(11):1834- 1836...

EAT RIGHT PREP (Pt #1) - PRACTICE QUESTIONS - RD EXAM Questions and answers, Verified/ *What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal/day?* -875 -97 -218 -71 - -97 *Which of the following is a characteristic typically associated with the discussion method of teaching?* -helps learners master higher-level cognitive objectives -appeals to several of the learner's senses simultaneously -works well for accomplishing object...

Eat Right Prep Questions with 100% Correct Answers Which of the following is a characteristic typically associated with the discussion method of teaching? A. Helps learners master higher level cognitive objectives. B. Appeals to several of the learners senses simultaneously. C. Works well for accomplishing objectives in the psychomotor domain. D. Provides the instructor with most control of the teaching-learning situation than most other methods. - Answer- Helps learners master higher-lev...

EAT RIGHT PREP (Pt #1) - PRACTICE QUESTIONS - RD EXAM WITH 100% CORRECT ANSWERS *What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal/day?* -875 -97 -218 -71 - Answer- 97 *Which of the following is a characteristic typically associated with the discussion method of teaching?* -helps learners master higher-level cognitive objectives -appeals to several of the learner's senses simultaneously -works well for accomplishing objective...