Haccp exam 1 accurate 100 - Study guides, Class notes & Summaries

TEST BANK FOOD MANAGER SOLUTION MANUAL 1ST EDITION 2024;OVER 300 QUESTIONS AND ANSWERS SOLVED AND VERIFIED BY EXPERTS 100% According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? Ans - Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? Ans - Over 325,000 people According to Centers for Disease Control and Preve...

A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work? A. Thirst with itching B. Soreness with fatigue C. Sore throat with fever D. Headache with soreness - Answer C. Sore throat with fever 3.9 When is it acceptable to eat in an operation? A. When prepping food B. When washing dishes C. When sitting in a break area D. When handling utensils - Answer C. When sitting in a break area Servsafe Manager 2023 Exam Updated 1...

NRFSP manager exam. Questions with accurate answers, 100% Accurate, rated A+ The 7 HACCP principles are - -1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control - -Development and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds - --P...

NRFSP Exam Study #1 The person in charge is responsible for all of the following except: A. Training all staff in food safety B. Complying with all state and local regulations C. Correctly answer questions regarding food safety D. Complying with staffs vacation requests - ANS D. Complying with staffs vacation requests In order to continue working, what should a food employee with a minor cut on their hand do? A. Not allowed to work with minor cut B. Must be checked by a doc...

ServSafe Manager Exam Completed A Accurate Answers Provided 2023/2024. ServSafe Manager Exam Completed A Accurate Answers Provided 2023/2024 5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... 5. Purchasing from unsafe sources. 4 main factors for risk of FBI Time-temp abuse Cross contamination Poor personal hygiene Poor cleaning & sanitizing Raw chicken is left out at room ...

HACCP Exam 1 Questions & Answers 100% accuraThe ___ is responsible for characterizing risk factors and prevention strategies for diseases that impact public health. It publishes the ___ Report. - ANSWER Centers of Disease Control (CDC); Morbidity and Mortality Weekly Report The ___ is designated as an official advisor to federal government on science and technology matters. - ANSWER National Academy of Sciences (NAS) The ___ is sponsored by the ___ and the ___ of the ___ with the purpose ...

What is the most common cause for bacterial meningitis in children under five years of age? - Correct Answer-Haemophilus influenza type B How is giardiasis usually transmitted to others? - Correct Answer-person-to-person transfer of cysts from the feces of the infected individual Which of the following duties of state and local health agencies is intended to ensure that the public's health and welfare are protected? - Correct Answer-Regulatory responsibilities What is a measure of the am...

HACCP, Top Exam Questions and answers, 100% Accurate, rated a+ HACCP started in - -1960 first used when foods were developed for the - -space program HACCP is ________ not __________ - -preventive not reactive HACCP is a management tool used to protect the food supply against - -biological, physical, and chemical hazards HACCP stands for - -hazard analysis and critical control point system Principle 1 - -hazard analysis Principle 2 - -determine CCP Principle 3 - -establ...

HACCP Principles, Exam Questions and answers, 100% Accurate, graded A+ HAACP - -Hazard Analysis and Critical Control Point - a systematic approach to the identification and control of food safety hazards. 7 HACCP Principles - -1. Conduct a 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 Documentation Procedures P...

ServSafe Exam Practice questions and answers guaranteed to score A+ An illness is considered an outbreak when: 1) 2 or more people have the same symptoms after eating the same food 2) An investigation is conducted by state and local regulatory authorities 3) the outbreak is confirmed by lab analysis 3 ways to contaminate food biological (bacteria, viruses, parasites, fungi) chemical (anything not food such as cleaners and sanitizers) physical (bones, shards of glass/metal, band aid...