Food safety cert - Study guides, Class notes & Summaries

1. In order to disinfect water, what is the minimum amount of time that you must boil your water? ANS 5 minutes 2. What is something you should do in an interview with a customer who claims to have a food borne illness? ANS Keep a record of the interview 3. In a HACCP system, a "Hazard" refers to what? ANS Any biological, chemical or physcial property that can cause an unacceptable risk 4. GMPS ANS Good Manufacturing Practices 5. GAPS ANS Good Agricultural Practices 6. GRPS ANS Good...

What does EOP stand for? - Emergency Operations Plan What is Citizen Corps? - The movement to strengthen community safety and preparedness through increased engagement of all the community Citizen Corps is administered by who and implemented by who? - Administered by FEMA and implemented locally Disasters can be... - Natural, technological, intentional Disaster key elements... - Lives, health, or environment are endangered Homes built in what year were not bolted to foundation? - 1940 Ho...

cdc statistsics - Answer- - over 76 million ppl become sick from foodborne illness (1 out of 4 ppl in US) - 325,000 ppl are hospitalized - over 5,000 ppl die - food service industry pays an avg $74,000 for each incidence High-Risk Customers - Answer- - seniors - pregnant women - very young children - immuno compromised 4 food contaminants 1. physical 2. biological cal ( ie toxic metals, additives) 4. cross contamination - Answer- 4 food contaminants Physical Contaminants - A...

Food Safety Certification Test Questions and answers latest update 2024

Hawaii State Department of Health - Food Safety Certification Exam Q’s and A’s

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FOOD SAFETY CERTIFICATION TEST

Hawaii State Department of Health Food Safety Certification .

In order to disinfect water, what is the minimum amount of time that you must boil your water? - CORRECT ANSWER-5 minutes What is something you should do in an interview with a customer who claims to have a food borne illness? - CORRECT ANSWER-Keep a record of the interview In a HACCP system, a "Hazard" refers to what? - CORRECT ANSWER-Any biological, chemical or physcial property that can cause an unacceptable risk GMPS - CORRECT ANSWER-Good Manufacturing Practices GAPS - CORRECT ANSWE...

Health 3.10 Quiz: Food Safety Certification Questions and Answers 2024/2025| PASSED! 1. What is the safest internal temperature to cook poultry to avoid foodborne illnesses? 165°F (74°C) 145°F (63°C) 180°F (82°C) 150°F (66°C) 2. What is the primary cause of foodborne illness in the United States? Under-cooked meat Improper food handling Cross-contamination Chemical residues 3. Which of the following is an effective way to prevent cross-contamination? Using the sam...