Haccp exam 1 stuvia - Study guides, Class notes & Summaries

HACCP Exam 1 Questions & Answers 100% Correct HACCP Exam 1 Questions & Answers 100% Correct HACCP Exam 1 Questions & Answers 100% Correct HACCP Exam 1 Questions & Answers 100% Correct HACCP - ANSWER Hazard Analysis Critical Control Point Is HACCP more of a concept or a system? - ANSWER It is a concept, not a system that gets rid of all risk; it is not 100% effective if it is used wrong Definition of HACCP - ANSWER A preventative system for assuring the production of safe food products; i...

HACCP Exam 1 Questions & Answers 100% CorrectHACCP Exam 1 Questions & Answers 100% CorrectHACCP Exam 1 Questions & Answers 100% CorrectHACCP Exam 1 Questions & Answers 100% Correct The ___ is responsible for characterizing risk factors and prevention strategies for diseases that impact public health. It publishes the ___ Report. - ANSWER Centers of Disease Control (CDC); Morbidity and Mortality Weekly Report The ___ is designated as an official advisor to federal government on science and...

NRFSP Manager Exam Questions and Answers 100% Correct NRFSP Manager Exam Questions and Answers 100% Correct NRFSP Manager Exam Questions and Answers 100% Correct The 7 HACCP principles are - ANSWER-1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control - ANSWER-Development and implementation of food safety management systems to prevent, eli...

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The 7 HACCP principles are - ANSWER-1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control - ANSWER-Development and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds - ANSWER--Poultry -stuffing made with meat, fish, poultry -stuffed meat, ...

ANSI 3333 Exam 1 Questions and Answers (Graded A)ANSI 3333 Exam 1 Questions and Answers (Graded A)ANSI 3333 Exam 1 Questions and Answers (Graded A)ANSI 3333 Exam 1 Questions and Answers (Graded A) What year was the meat inspection act passed? -ANSWER 1906 What event led to HACCP in the red meat industry? -ANSWER E. coli O157:H7 outbreak at Jack-in-the-box What act requires animals deemed unconscious before slaughter? -ANSWER Humane Slaughter Act, 1958 What agency is responsible for mea...

HACCP - ANSWER Hazard Analysis Critical Control Point Is HACCP more of a concept or a system? - ANSWER It is a concept, not a system that gets rid of all risk; it is not 100% effective if it is used wrong Definition of HACCP - ANSWER A preventative system for assuring the production of safe food products; it is essentially a common sense application of technical and scientific principles Does HACCP reduce food borne risk? - ANSWER yes, it helps to do this through HACCP plans What are...

The ___ is responsible for characterizing risk factors and prevention strategies for diseases that impact public health. It publishes the ___ Report. - ANSWER Centers of Disease Control (CDC); Morbidity and Mortality Weekly Report The ___ is designated as an official advisor to federal government on science and technology matters. - ANSWER National Academy of Sciences (NAS) The ___ is sponsored by the ___ and the ___ of the ___ with the purpose to facilitate international trade by establi...

HACCP Exam 1 Questions and Answers 100% correct HACCP Exam 1 Questions and Answers 100% correct HACCP Exam 1 Questions and Answers 100% correct HACCP Exam 1 Questions and Answers 100% correct HACCP Exam 1 Questions and Answers 100% correct HACCP Exam 1 Questions and Answers 100% correct HACCP Exam 1 Questions and Answers 100% correct HACCP Exam 1 Questions and Answers 100% correct HACCP Exam 1 Questions and Answers 100% correct HACCP Exam 1 Questions and Answe...

What year was the meat inspection act passed? -ANSWER 1906 What event led to HACCP in the red meat industry? -ANSWER E. coli O157:H7 outbreak at Jack-in-the-box What act requires animals deemed unconscious before slaughter? -ANSWER Humane Slaughter Act, 1958 What agency is responsible for meat and poultry inspection? -ANSWER FSIS Stamp used for red meat inspection -ANSWER wildlife meat inspection stamp -ANSWER What book led to the meat inspection act? -ANSWER The Jungle by...