Haccp quiz - Study guides, Class notes & Summaries

HACCP Quiz Exam Questions and Answers The purpose of a ______ is to provide a clear, simple outline of the steps involved in a food process. A. hazard analysis. B. monitoring procedure. C. verification exercise. D. flow diagram. - Answer-D. flow diagram. The MOST important element in starting an effective food safety management system is A. conducting a hazard analysis. B. obtaining management commitment. C. establishing pre-requisite programs. D. an operational employee health pro...

Seven Principles of HACCP - ANSWER 1. Conduct Hazard Analysis and Risk Assessment 2. Determine CCPs 3. Monitor each CCP 4. Establish Specifications for CCPs 5. Establish Corrective actions 6. Establish Record keeping system and documentation procedures 7. Establish Verification Procedures Food Safety Policy - ANSWER We Deliver Brands that Consumers can Trust and Value HACCP - ANSWER Hazard Analysis Critical Control Point HACCP - ANSWER A system to identify hazards and a means to ...

The purpose of a ______ is to provide a clear, simple outline of the steps involved in a food process. A. hazard analysis. B. monitoring procedure. C. verification exercise. D. flow diagram. - ANSWER D. flow diagram. The MOST important element in starting an effective food safety management system is A. conducting a hazard analysis. B. obtaining management commitment. C. establishing pre-requisite programs. D. an operational employee health program. - ANSWER B. obtaining management co...

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Deviation A departure from a set of standards or specifications (critical limits) Hazard Condition A biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect (injury or illness) Allergen Considered to be a chemical hazard. Preventive Maintenance A proactive method of controlling potential hazards through the systematic inspection, effective monitoring, and controlling of various procedures and protocols. It can be achieved by r...

Culinary Quiz Bowl Questions with Complete Answers This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? Kitchen brigade system or brigade system According to the FDA August 2003 Revision of the Model Food Code, what temperature range is known as the temperature danger zone? 41°F to 135°F As yeast ferments, two byproducts are yielded. What are those products? Alcohol & Carbon Dioxide...

animal science quiz over BQA o Group or lot identification o Date treated o Product administered and manufacturer's lot/serial number o Dosage o Route and location of administration o Earliest date animal will have cleared the withdrawal period o Name of individual administering the treatment When cattle are treated/processed as a group, all cattle within the group shall be identified as such, and the following information recorded: • Always follow label requirements • Prod...

NEHA Quiz Review CP-FS Questions and Answers 100% Pass A fish toxin originating from histamine-producing bacteria Scombrotoxin a foodborne illness is classified as intoxication when? a toxin is produced by bacteria on or in the food prior to ingesting it AND a chemical is present in the food or drink prior to ingestion what is the name of the group of bacteria that grow in the absence of free oxygen anaerobes a toxin found in seafood that originated from toxic algae and is not destroyed by co...

ServSafe Quiz 8: Food Safety Management Systems Already Passed True or false: Active managerial control focuses on managing the risk factors for foodborne illness. True The purpose of a food safety management system is to prevent foodborne illness. True True or false: A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels. True True or false: If cooking ground-beef patties reaches 155 F for 15 seconds True What do...