Haccp certification test - Study guides, Class notes & Summaries

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

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...

NRFSP Safety Practice/Study-Holman/3rd, Questions and answers, rated A+ Study test for Culinary safety certification-created based off of practice tests we have taken in class. This study set also covers Lighting, Temperatures, and Storing. There are 81 questions, go to "Test", then select "options in the lower right hand corner. Make sure only "multiple choice" is selected. Change the question Limit to the Maximum, It should be 81. Then click "create new test." It will show you your sco...

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 ...

CSSGB 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 allowable in a sampling lot fo...

Servsafe Manager Certification Test Questions And Answers 2023. foodborne illness - a disease transmitted to people by food An illness is considered an outbreak when... - • atleast 2 people have the same symptoms after eating the same food • an investigation is conducted by state and local regulatory authorities • outbreak is confirmed by a labratory analysis how many people get sick from unsafe foods a year - millions What is the first challenge operations have when it comes to fo...

Which of the following techniques offers the least constructive information to someone being disciplined? Providing advice Focusing on behavior Providing alternatives Focusing on observations The correct answer is A. The purpose of disciplining is for a manager to provide constructive information to help the subordinate become aware of how his or her actions affect the organization's system. The goal is to provide maximum information with minimum threat. Providing advice is not constr...

ServSafe Manager Certification Latest Test Guide Completed A. Accurate Answers provided ServSafe Manager Certification Latest Test Guide Completed A. Accurate Answers provided Groups of people most vulnerable to foodborne diseases Senior citizens, pregnant women, preschool age children, people who suffer from weakened immune systems 4 types of contamination biological, chemical, physical, cross contamination types of chemical contamination cleaners, sanitizers, polishes types of biol...

There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules - Answer ️️-C Critical Control Points (CCPs) are steps in a production process in which loss of control may result in an unacceptable health risk True or False - Answer ️️-True

There are ___ principles of HACCP A) 5 B) 4 C) 7 D) no principles just rules - Answer ️️-C Critical Control Points (CCPs) are steps in a production process in which loss of control may result in an unacceptable health risk True or False - Answer ️️-True Which of the following are considered pre-requisite program A) GMP B) SSOP C) Pest Control Program D) All of the above - Answer ️️-D