Haccp plan - Study guides, Class notes & Summaries

FOO3714 Assignment 1 2024 - DUE 25 March 2024 ... 100 % TRUSTED workings, explanations and solutions. For assistance call or W.h.a.t.s.a.p.p us on +/ 2/ 5/ 4 /7 /7 /9 /5 /4 /0 /1 /3 /2 . Question 1 [10] 1.1 You have been appointment as the food and beverage manager at a restaurant. Describe how you will plan for a banquet, and have been asked to make sure the condiments, High Ball and Tines be included in your planning. You also have to ensure that HACCP is followed. Explain what this entails...

Population at Risk correct answersPreschool age children, older adults in healthcare facilities, women who are pregnant, and those with impaired immune systems. Annual cost for food borne illness correct answersBetween 10 and 83 billion Surveillance is complicated by several factors correct answersFirst- Underreporting Second- Many pathogens transmitted through food are also spread through water or from person to person Third- Pathogens are agents that have not yet been identified CD...

HACCP Exam 1 Questions and Answers who was NOT involved in the creation of HACCP -NAS -NACMCF -NASA -Committee of food hygiene - None of the above - Answer ️️ --Committee of food hygiene NAS- national academy of science NASA - national aeronautics and space adminstration reasons for determining a potential hazard is not reasonably likely to occur include -it does not occur even without control -occurs at levels that will not cause injury or illness - equipment design -prerequisi...

HACCP EXAM WITH COMPLETE & UPDATED SOLUTIONS Which of the following statements is NOT true about HACCP? - Answer ️️ -Is a reactive measure In a food production company, who has the overall responsibility for the development, organization and management of the HACCP program? - Answer ️️ -HACCP Coordinator Which of the following statements is NOT a principle of HACCP? - Answer ️️ - Develop Good Manufacturing Practices (GMPs) Which of the following companies helped to develop HA...

Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - ANS - 3pm (4hours) Which food should be rejected? - ANS - Live oysters at 50F What is the first step in developing a HACCP Plan? - ANS - Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? - ANS - Shellfish from Contaminated Water When transporting food offsite, how should information, such as use by date and time be communicated to the offsite staff? - A...

360 Training Food Protection Manager Certification| Answered| A+ Rated|2024 360 Training Food Protection Manager Certification| Answered| A+ Rated|2024 after preliminary tasks what will the HACCP team need to work on the initial plan? follow the HACCP principles which of the following is not included in the corrective action principle? -record the corrective actions that have been taken -create a sampling protocol -determine and correct the cause of non-compliance -determine the disp...

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...

NC Foods 2 - Obj. 1.06 - Safe Plates Modules 9-10 Rated A+ active managment the responsibility of providing safe food for consumers by developing & implementing food safety management systems to prevent, eliminate, or reduce the occurrence of foodborne illness risk factors 5 common risk factors for foodborne illness. 1) Purchasing food from unsafe sources 2) Failing to cook food adequately 3) Using contaminated equipment 4) Holding food at incorrect temperatures 5) Practicing poor...

ServSafe Food Manager Exam Questions and Answers All Correct Using food coloring to make ground beef appear fresher is A. not allowed by the CDC. B. not allowed by the regulatory authority. C. not allowed with a retail food license. D. allowed if a HACCP plan is in place. - Answer-B. not allowed by the regulatory authority. When should food handlers use hand antiseptics? A. Instead of washing hands B. Before washing hands C. After washing hands D. After putting on gloves - Answer-C...

HACCP Questions With Solutions Which of the following is NOT a task HACCP is designed to do? Develop production goals Which of the following is NOT a preliminary task to develop a HACCP plan? Identify critical control points Which of the following is NOT a type of critical limit? Nutritional Content Which of the following correctly defines the acronym GMP? Good Manufacturing Practices