Haccp stands for - Study guides, Class notes & Summaries

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 ...

NYC Food Protection Course Exam Questions and Verified Answers | 2023/ 2024 Update QUESTION Food held under refrigeration must be at or below: Answer: 41°F QUESTION Food workers sick with an illness that can be transmitted by contact with food or through food should be: Answer: At home QUESTION Foods can be kept uncovered during the cooling step Answer: True QUESTION Foods in modified atmosphere packages provide ideal conditions for the growth of: ...

HACCP Training Exam Questions with Updated Solutions A HACCP system focuses the prevention of hazards rather then finished product - Answer ️️ -TRUE The "C-C-P" in HACCP stands for crisis control point - Answer ️️ -FALSE One of the most effective CCPs is the application of cooling to kill microorganisms that can cause illness - Answer ️️ -FALSE The HACCP system is a common sense system to food production that simply relies on the philosophy of "of it isn't broken, don't f...

HACCP Training Exam Questions with Updated Solutions A HACCP system focuses the prevention of hazards rather then finished product - Answer ️️ -TRUE The "C-C-P" in HACCP stands for crisis control point - Answer ️️ -FALSE One of the most effective CCPs is the application of cooling to kill microorganisms that can cause illness - Answer ️️ -FALSE The HACCP system is a common sense system to food production that simply relies on the philosophy of "of it isn't broken, don't f...

HACCP EXAM WITH COMPLETE & UPDATED SOLUTIONS Which of the following statements is NOT true about HACCP? - Answer ️️ -Is a reactive measure In a food production company, who has the overall responsibility for the development, organization and management of the HACCP program? - Answer ️️ -HACCP Coordinator Which of the following statements is NOT a principle of HACCP? - Answer ️️ - Develop Good Manufacturing Practices (GMPs) Which of the following companies helped to develop HA...

HACCP stands for... Correct Answer Hazard Analysis Critical Control Points 7 steps of HACCP Correct Answer 1. Analyze hazards of high risk foods 2. identify the CCPs 3. establish preventative measures 4. set up monitoring procedure to monitor CCPs 5. make corrective actions 6. verify the system is working 7. keep records of the HACCP system Biohazard definition Correct Answer a toxic or infectious agent posing a threat to humans or the environment examples of biohazards Correct An...

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...

HACCP EXAM WITH COMPLETE & UPDATED SOLUTIONS Which of the following statements is NOT true about HACCP? - Answer ️️ -Is a reactive measure In a food production company, who has the overall responsibility for the development, organization and management of the HACCP program? - Answer ️️ -HACCP Coordinator Which of the following statements is NOT a principle of HACCP? - Answer ️️ - Develop Good Manufacturing Practices (GMPs) Which of the following companies helped to develop HA...

HACCP TEST Questions & Answers 100% CorrectHACCP TEST Questions & Answers 100% CorrectHACCP TEST Questions & Answers 100% CorrectHACCP TEST Questions & Answers 100% Correct The acronym HACCP stands for Hazard Analysis Control Critical Point - ANSWER FALSE HACCP identifies monitors and _______ specific food sanitation related, biological, _________ or physical hazards that can effect food safety and lead to foodborne illness. - ANSWER Controls, Chemical A critical control point (CCP) is ...

HACCP is a ________________ system, food safety program, ____________ approach, and applicable to any food pr0cessing facility - Answer comprehensive, systematic Purpose of HACCP - Answer produce safest food possible and prove that food was produced safely How does HACCP work? - Answer Identify hazards, establish controls and monitor controls Who came up with HACCP? - Answer 1960s - concept pioneered by Pillsbury company, US Army and NASA 1973 - FDA process regulations for ...