Haccp test 1 questions - Study guides, Class notes & Summaries

REHS/RS Food Safety Test Questions | 100 Questions with 100% Correct Answers | Verified 2024 What is the order of the HACCP Plan? - Answer️️ -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? - Answer️️ -1-7 hours What wo...

Food Employee An individual working with unpack aged food , food equipment or utensils , or food contact surfaces Food Processing Plant A commercial operation that manufactures , packages , labels , or stores food for human consumption , and provides food for sale or distribution to other business entities such as food processing plants or food establishments Employee The permit holder , person in charge , food employee person having supervisory or management duties , person on ...

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...

ServSafe Manager Exam(80 Questions) Graded A+ 1. Taking Food Orders with Allergy Concerns: - Action: Describe each menu item to the customer, including any "secret" ingredients. 2. Manual Dishwashing Water Temperature: - Requirement: Water must be at least 110°F. 3. After Food Delivery: - Correct Step: Stored food away from the wall. 4. Food Handled by Excluded Employees: - Action: Throw it out. 5. Single-Use Gloves: - Not Required: When washing products. 6. Making Gloves Easier t...

RS- REHS Practice Questions and Answers 100% Accurate What is the most common cause of bacterial meningitis in children under five years of age? a) Neisseria meningitides b) Group B Streptococci c) Streptococcus pneumoniae d) Haemophilus influenzae type B d) Haemophilus influenzae type B How is "giardiasis" usually transmitted to others? a) Person-to-person transfer of cysts from the feces of the infected individual b) Drinking unfiltered water from streams and lakes c) Drinkin...

TEST BANK FOOD MANAGER SOLUTION MANUAL 1ST EDITION 2024;OVER 300 QUESTIONS AND ANSWERS SOLVED AND VERIFIED BY EXPERTS 100% According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? Ans - Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? Ans - Over 325,000 people According to Centers for Disease Control and Preve...

ServSafe Manager Exam Questions and Answers with Certified Solutions what should you do when taking a food order from customers who have concerns about food allergies Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? Stored food away from the wall What should be done with food that has ...

2023 Practice Tests and Answer Keys Diagnostic Test;80 Questions and Answers(ServSafe Manager Book 7th Edition before coming to class) Circle the best answer to each question below. Be sure to answer all 80 questions. The purpose of a food safety management system is to A keep all areas of the facility clean and pest-free. B identify, tag, and repair faulty equipment within the facility. C prevent foodborne illness by controlling risks and hazards. D use the correct methods for purchasin...

NRFSP Exam Study #1 The person in charge is responsible for all of the following except: A. Training all staff in food safety B. Complying with all state and local regulations C. Correctly answer questions regarding food safety D. Complying with staffs vacation requests - ANS D. Complying with staffs vacation requests In order to continue working, what should a food employee with a minor cut on their hand do? A. Not allowed to work with minor cut B. Must be checked by a doc...