Haccp certification test - Study guides, Class notes & Summaries

Food Safety Certification Test Questions with Correct Answers 100% Verified and Graded A+ 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 a...

Food Employee - Answer- An individual working with unpack aged food , food equipment or utensils , or food contact surfaces Food Processing Plant - Answer- A commercial operation that manufactures , packages , labels , or stores food for human consumption , and provides food for sale or distribution to other business entities such as food processing plants or food establishments Employee - Answer- The permit holder , person in charge , food employee person having supervisory or management ...

ready to eat TCS foods have a shelf life of how many days 7 cooked vegetable should be hot held at what temp 135 a manager can tell if a dishwasher is compliance by looking for the NSF seal or ANSI certification purpose of a sanitizer test kit concentration of a chemical solution food contamination resulting in foodborne illness is cause by unwashed hands A TCS food was prepped on june 1st what date should be placed on it used by june 7th if expo...

ASQ Quality Glossary Exam 200 Questions with Verified Answers Academic Quality Improvement Project (AQIP) - CORRECT ANSWER A forum for higher education institutions to review one another's action projects. Acceptance quality limit (AQL) - CORRECT ANSWER In a continuing series of lots, a quality level that, for the purpose of sampling inspection, is the limit of a satisfactory process average. Acceptance number - CORRECT ANSWER The maximum number of defects or defectives allowable in a ...

Food Handler Certification – Ontario Questions and Answers Already Graded A Why food safety is so important? To avoiding food contamination and outbreaks, to make sure that the food preparation, transport and storage were done properly Where food safety legislation applies? Food premises Federal legislation Take care of foods and drugs, alteration, colouring and bacterial standars Provincial legislation Take care of condition and safety under which food in held, prepared and server to the p...

There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules - Answer ️️-C

Assemble inspection equipment * Essential equipment - Thermocouple - Alcohol swabs for sanitizing probe thermometers - Chemical test kits - Maximum registering thermometer - Flashlight - Head cover, such as hair net or baseball cap Calibrate food safety equipment Ice water 32F Boiling water 212F Schedule the inspection When food is being prepared or served and staff is present Timing that can evaluate receiving, preparation, and cooling Evaluate HACCP programs .....

Serv-Safe Food Handler Questions and Answers Already Passed The three types of hazards that make food unsafe biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an exampl...

ASQ Quality Management Glossary Exam 592 Questions with Verified Answers Academic Quality Improvement Project (AQIP) - CORRECT ANSWER A forum for higher education institutions to review one another's action projects. Acceptance quality limit (AQL) - CORRECT ANSWER In a continuing series of lots, a quality level that, for the purpose of sampling inspection, is the limit of a satisfactory process average. Acceptance number - CORRECT ANSWER The maximum number of defects or defectives allo...

Control Measure - Answer ️️-action/activity to prevent, eliminate or reduce a significant hazard Control point - Answer ️️-Any point, step or procedure where a biological, physical or chemical factor can be controlled