Haccp assessment - Study guides, Class notes & Summaries

Seven Principles of HACCP - 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 - We Deliver Brands that Consumers can Trust and Value HACCP - Hazard Analysis Critical Control Point HACCP - A system to identify hazards and a means to document the hazard. 3 steps to Al...

AM2- Epidemiology Exam Questions And Answers 100% Correct1. incidence 2. prevalence 3. odds 4. hazard rate how do you measure absolute risks? 1. risk ratio 2. hazard ratio 3. odds ratio now do you measure relative risks? risk /prevalence) the possibility of an event to occur the probability of an event to occur + consequence of the event to occur how is rick defined in HACCP + risk assessment? number of outcome events / number of all events what is the risk equation? Risk Ratio ...

What is HACCP? - Answer-The most common template (tool) for a food safety plan follows the principles that are laid out under the HACCP plan. What does HACCP stand for? - Answer-Hazard analysis & critical control points What is the systematic approach for HACCP? - Answer-Identification, and assessment of hazards associated with manufacturing, distribution, and use of food products as well as the definition of preventative measures for their control. HACCP focuses solely on significant haza...

Principles of HACCP: Introduction Assessment Test with Complete Answers In a food production company, who has the overall responsibility for the development, organization and management of the HACCP program? A. Company's CEO B. Line worker C. HACCP Coordinator D. Production line leader - Answer-C. HACCP Coordinator Which of the following companies helped to develop HACCP? A. Pillsbury® B. General Mills® C. Yum Brands® D. Kraft Foods® - Answer-A. Pillsbury® Which of the fol...

BQA Exam 1 Review questions and answers, graded A+/ verified/ BQA Mission Statement - -To MAXIMIZE CONSUMER CONFIDENCE in and acceptance of beef by focusing the PRODUCERS attention to daily production practices that influence the SAFETY, WHOLESOMENESS AND QUALITY OF BEEF AND BEEF PRODUCTS. What is the Beef Checkoff? - -$1 per head collected by the State Beef Council. $.50 goes to National Programing and $.50 stays in the state for promoting, researching, educating, and safeguarding the b...

What led to implementation of HACCP in the meat industry? Jack-in-the-Box 1993 E. coli outbreak Why are molluscan shellfish a specific food safety problem in the seafood industry? Filter feeders = bioaccumulation Common Problems with Seafood 1) Salmonella typhi 2) Vibrio 3) Toxin What bacterial-produced histamines? Marine bacteria metabolizing histine to histamine within the muscle tissues of scrombridae fish --> scrombroid fish poisoning --> similiar to allergic-type response Wh...

Principles of Food Safety: HACCP Exam Questions with Correct Answers What is HACCP? - Answer-The most common template (tool) for a food safety plan follows the principles that are laid out under the HACCP plan. What does HACCP stand for? - Answer-Hazard analysis & critical control points What is the systematic approach for HACCP? - Answer-Identification, and assessment of hazards associated with manufacturing, distribution, and use of food products as well as the definition of preventat...

REHS/RS Food Safety| Questions and Answers 100% CorrectREHS/RS Food Safety| Questions and Answers 100% CorrectREHS/RS Food Safety| Questions and Answers 100% CorrectREHS/RS Food Safety| Questions and Answers 100% Correct What is the order of the HACCP Plan? - ANSWER-hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, record keeping (assemble team, determine what to be examined, flow diagrams, potential hazards, risk ...

NYC Food Handler's Study Guide Latest Update Graded A true or false: It is illegal to handle ready-to-eat foods with bare hands true true or false: workers must use gloves when handling foods that will be cooked false what are three acceptable methods of thawing frozen foods refrigerate place under cold running water microwave oven with continuous cooking afterwards what is the correct cooking temperature for poultry, stuffed meat and stuffing is 165F ground meat and foods containing ground...

What is the order of the HACCP Plan? - ANSWER-hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, record keeping (assemble team, determine what to be examined, flow diagrams, potential hazards, risk assessment, control) What is the incubation period for a chemical foodborne illness? - ANSWER-1-7 hours What would be the least hazardous food? - ANSWER-vegetables cooked by students What is the order that food sh...