Haacp - Study guides, Class notes & Summaries

How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - correct answer 90 says from sale of fish What is the minimum water temperature required at a hand-washing sink? - correct answer 100F, 38C How long should hand-washing be? - correct answer scrubbed with soap for at least 10-15 seconds, total 20 seconds SOP - correct answer Standard Operating Pro...

HACCP Final Exam ( LATEST UPDA What does HAACP stand for? - ANSWER Hazard Analysis Critical Control Points What is HACCP? - ANSWER Systematic approach to the identification, evaluation, and control of food safety hazards HACCP's method is based on _______ rather than inspection - ANSWER Prevention HACCP is focused solely on _____ not product quality - ANSWER Hazards Where was HACCP originated? - ANSWER Food for Manned Space Flights Pillsbury Company & NASA What is the problem w...

Popeye’s Foundations Assessment Latest Update with Certified Solutions 1972 The year the first Popeyes restaurant open Al Copeland The founder of Popeyes HAACP Log Used to check/record food and equipment temperatures in the restaurant 1976 The year Popeyes opened its first franchise Louisiana The part of the United States reflects Popeyes' heritage At room temperature An unsafe method of thawing food 1992 The year AFC became Popeyes' parent company RBI (Restaurant Br...

HACCP Test Questions with Answers Graded A+ Which of the following does not occur when conducting a hazard analysis? - Answer-Critical limits are set A step which is NOT conducted within your food processing facility such as storage of your product by a grocery store can be described as which of the following concerning your hazard analysis and the HACCP plan? - Answer-Absence of control Which of the following terms is used to describe the magnitude and duration of an illness in relation ...

Arby's Training Questions With Correct Answers 100% Solved managerial control It is the manager's responsibility to actively control the risk factors for foodborne illness. This is called active _______________ _______________. managerial control Training programs, incorporation of SOP's, and a HAACP program are all ways that active ____________________ _________________ can be achieved. Monitoring __________________ is critical to the success of active managerial control. Standard ...

Popeye’s Production Management Assessment Rated A+ Chicken Drop Chart Tool used to record the number of drops needed Opening Manager and Closing Manager Are responsible for completing the Chicken Drop Chart 4 A one drop equals this many pieces of chicken Projected Sales ÷ Recipe $ Yield the formula for calculating how much product is needed Projected Sales and Recipe Yield Needed to complete a daily prep sheet Net Sales ÷ Usage The formula for calculating yields 3 we...

case - Answer-occurence of illness affecting one person foodborne illness/disease - Answer-illness caused by eating or drinking contaminated food hazard - Answer-anything that could cause harm to consumers foodborne disease outbreak - Answer-occurence of 2 or more cases of a similar illness that result from eating common food reasonable care - Answer-management responsibility to take all reasonable precautions to avoid committing a violation FDA - Answer-regulatory agency publishes and up...

Popeyes Foundations Assessment Questions and Answers 100% Pass 1972 - Answer- The year the first Popeyes restaurant open Al Copeland - Answer- The founder of Popeyes HAACP Log - Answer- Used to check/record food and equipment temperatures in the restaurant 1976 - Answer- The year Popeyes opened its first franchise Louisiana - Answer- The part of the United States reflects Popeyes' heritage At room temperature - Answer- An unsafe method of thawing food 1992 - Answer- The year AFC became...

HACCP Final Exam Questions & Answers 2023/2024 What does HAACP stand for? - ANSWER-Hazard Analysis Critical Control Points What is HACCP? - ANSWER-Systematic approach to the identification, evaluation, and control of food safety hazards HACCP's method is based on _______ rather than inspection - ANSWER-Prevention HACCP is focused solely on _____ not product quality - ANSWER-Hazards Where was HACCP originated? - ANSWER-Food for Manned Space Flights Pillsbury Company & NASA W...

Active managerial control-a system to create food safety procedures and implement them - Answer- 1. Create policy-create your own policies to address for safety hazards in your establishments 2. Train- Use training strategies to train staff members on your policies 3. Follow up- to make sure your policies and training are working Policies are standards that tells staff how to control food safety hazards in your establishment 5 most prominent food hazards in any establishment - Answer- 1. U...