Haccp principles test - Study guides, Class notes & Summaries

3 - Compartment Sink: Water Temperature 110 F 3 - Compartment Sink: Sanitation: Concentrations Chlorine: 50-200 ppm Quaternary ammonium: 200 ppm Iodine: 12.5-25 ppm Why do I need to sanitize utensils or equipment if I will be using it for cooking? There is no guarantee that the heat involved in cooking will heat all parts of the utensils or equipment to a temperature that will kill the harmful microorganisms. Also, the utensils or equipment may not be used for cooking. instead...

LEARN2SERVE FOOD SAFETY MANAGEMENT PRINCIPLES LESSON ASSESSMENTS 2024 QUESTIONS AND ANSWERS ALREADY PASSED A food handler's duties regarding food safety include all of the following EXCEPT - CORRECT ANSWER Periodically test food for illness causing microorganisms. What is the most direct cause of customer loyalty? - CORRECT ANSWER High food safety standards What is the best way to prevent poor food safety? - CORRECT ANSWER Employee training Which one of the following duties in man...

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...

Walmart- Food Certification Test 100% Solved Correctly Population at Risk - Answer- Preschool age children, older adults in healthcare facilities, women who are pregnant, and those with impaired immune systems. Annual cost for food borne illness - Answer- Between 10 and 83 billion Surveillance is complicated by several factors - Answer- First- Underreporting Second- Many pathogens transmitted through food are also spread through water or from person to person Third- Pathogens are agents t...

Manager's Food Handler's License- Texas, Learn2Serve Food Safety Management Principles Lesson Assessments, Food Manager Exam, Food Manager Practice Exam, servsafe 7th edition 2017, 7th Edition SERVSAFE Exam, Learn2Serve Food Handler Training Course (... A food handler's duties regarding food safety include all of the following practices EXCEPT: Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? High food safety standards What is...

REHS/RS Exam Questions With 100% Correct Answers Latest Updated 2024/2025 | Graded | Verified. What is the most common cause for bacterial meningitis in children under five years of age? - Correct Answer-Haemophilus influenza type B How is giardiasis usually transmitted to others? - Correct Answer-person-to-person transfer of cysts from the feces of the infected individual Which of the following duties of state and local health agencies is intended to ensure that the public's health and we...

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...

Food Protection Final Course Questions and Answers 100% Solved Inspectors must be given access to XX areas of the food establishment during an inspection. all Food is... any edible substance, ice, beverage, or ingredient intended for use and used or sold for human consumption. Potentially Hazardous Food (PHF) refers to foods which support rapid growth of microorganisms. Potentially Hazardous Foods are all raw and cooked meats, poultry, milk and milk products, fish, shellfish, tofu, cooked ri...

Learn2Serve Food Safety Management Principles Lesson Assessments (Updated Questions and Answers) 100% A+ Graded A food handler's duties regarding food safety include all of the following EXCEPT - CORRECT ANSWER-Periodically test food for illness causing microorganisms. What is the most direct cause of customer loyalty? - CORRECT ANSWER-High food safety standards What is the best way to prevent poor food safety? - CORRECT ANSWER-Employee training Which one of the following duties in ...

Principles of HACCP: Conducting a Hazard Analysis- Assessment Test Exam Questions with Complete Answers Which of the following terms can be described as the public health impact of a hazard? A. Occurrence B. Risk C. Likelihood D. Control - Answer-B. Risk Which of the following is the basis for determining the critical control points? A. Verification procedures B. Critical limits C. Hazard analysis D. Distribution procedures - Answer-C. Hazard Analysis A step which is NOT conduct...