Fsis - Study guides, Class notes & Summaries

National Registry of Food Safety Professionals (NRFSP) Exam Questions and Answers Latest Update 2024/2025 | 100% Verified | Graded. CDC (Center for Disease Control & Prevention) Responsible at the national level for developing and applying disease prevention and control, and for developing environmental health, health promotion, and health education policies and activities designed to improve the health of people in the US. The US PHS (Public Health Service) Responsible for protecting, promo...

HACCP FINAL Questions & AnswerT or F: USDA FSIS states that corrective actions must be developed for each CCP, while FDA states that a written corrective action plan may be included as part of a HACCP plan for seafood and juice products, but it is not required. - ANSWER TRUE T or F: Validation establishes the scientific basis for process preventive controls in a FDA Food Safety Plan - ANSWER TRUE T or F: USDA FSIS requires direct observation of monitoring procedures for each CCP - ANSWER T...

Which step is essential in the success of any HACCP? - ANSWER-educate and train employees Prerequisite programs provide the _______ and _______ conditions required to produce safe food. - ANSWER-Environmental, operating The major elements of the FSMA can be divided into _______ key areas. - ANSWER-5 You should call the local regulatory authority when you run into which of the following problems? - ANSWER-Water service interrupted for more than two hours You can help prevent the sprea...

EATRIGHT PREP #2 Exam Review Questions and answers, rated A+ Which agency would regulate the manufacture of cream of chicken soup that contained almost no meat? Food Safety and Inspection Service (FSIS) Food and Drug Administration (FDA) US Department of Agriculture (USDA) US Public Health Service (USPHS) - -FOOD SAFETY AND INSPECTION SERVICE(FSIS) The FSIS is responsible for the inspection of canned product manufacturing. Retrogradation occurs in starches and can be defined as: - -a ...

Preliminary Steps of HACCP - 1) Assemble the HACCP team 2) Describe the food and its distribution 3) Describe the intended use and the consumers of the food 4) Develop the flow diagram and describe the processes 5) Verify flow diagram Principles of HACCP - 1) Conduct 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 docu...

(NRFSP) Exam Questions and Answers Latest Update 2024/2025 | 100% Verified | Graded A+. CDC (Center for Disease Control & Prevention) Responsible at the national level for developing and applying disease prevention and control, and for developing environmental health, health promotion, and health education policies and activities designed to improve the health of people in the US. The US PHS (Public Health Service) Responsible for protecting, promoting, and advancing the health and safety o...

EAT RIGHT PREP (Pt #1) - PRACTICE QUESTIONS - RD EXAM WITH CORRECT ANSWERS UPDATED 2024 *What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal/day?* -875 -97 -218 -71 - Ans:-97 *Which of the following is a characteristic typically associated with the discussion method of teaching?* -helps learners master higher-level cognitive objectives -appeals to several of the learner's senses simultaneously -works well for accomplishing obj...

Q. Which of the following is a characteristic typically associated with the discussion method of teaching? A. Helps learners master higher-level cognitive objectives B. Appeals to several of the learner's senses simultaneously C. Works well for accomplishing objectives in the psychomotor domain D. Provides the instructor with more control of the teaching-learning situation than most other methods - A. Helps learners master higher-level cognitive objectives Q. What are transitional f...

What is the upper limit of fat, in grams, that should be consumed by a healthy person requiring 2,500 kcal/day?* -875 -97 -218 -71 → 97 *Which of the following is a characteristic typically associated with the discussion method of teaching?* -helps learners master higher-level cognitive objectives -appeals to several of the learner's senses simultaneously -works well for accomplishing objectives in the psychomotor domain -provides the instructor with more control of the teach...

HACCP Exam 1 Study Questions and Answers CDC - Answer ️️ -Center for Disease Control WHO - Answer ️️ -World Health Organization USDA - Answer ️️ -United States Department of Agriculture HHS - Answer ️️ -Health and Human Services FSPC - Answer ️️ -Food Safety Product Control FSMA - Answer ️️ -Food Safety Modernization Act SQF - Answer ️️ -Safe Quality Food Initiative PCQI - Answer ️️ -Preventive Control Qualified Individual FAO - Answer ️️ -Food and Ag...