SNS Exam: Food Safety KFC with all Correct & 100%
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Graded A+
When does the quality of food deteriorate the fastest? ✔Correct Answer-during holding
What was the big act signed into law to help with food safety? ✔Correct Answer-Food Safety
modernization Act in 2011
Who determines the Food Code in use by the state? ✔Correct Answer-The department of
Public Health
Who is responsible for regulating
-meat, poultry, whole eggs ✔Correct Answer-USDA, Food safety inspection Service
Who is responsible for regulating
-seafood ✔Correct Answer-US dept. commerce, National marine fisheries service
Who is responsible for regulating
-all other foods ✔Correct Answer-US Dept. of health and human services, FDA
Describe the HACCP approach. ✔Correct Answer-food safety management program that
examines the biological, allergenic, physical and chemical hazards from point of procurement to
consumption
SOP ✔Correct Answer-standard operating procedures are a set of detailed written
instructions to provide consistency in the performance of a task
food safety program must include a written plan which addresses.... ✔Correct Answer--
cleanliness and sanitation of employees, food surfaces, equipment, utensils
-temp control
-SOP for sanitation
-staff training
-monitoring compliance w/ SOP at least once a month
-correction action when not followed
-record keeping to provide proof of visit
How many health inspections a year? ✔Correct Answer-2
foodborne illness risk factors (critical violation areas) ✔Correct Answer--food from unsafe
sources
, -inadequate cooking
-improper holding temps
-contaminated equipment
-poor personal hygeine
When is the food code published? ✔Correct Answer-every 4 years
-based on current scientific findings
HACCP helps with... ✔Correct Answer--basic sanitation
-vendor certification programs
-employee training programs
-allergen management
-recipe instructions
-FOFO procedures
HACCP Principles ✔Correct Answer-1. Hazard analysis
2. Determine critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for documentation
Temp danger zone ✔Correct Answer-41F-135 F
No cook ✔Correct Answer-food that doesn't fall into the temp danger zone
Same day ✔Correct Answer-food that pass through the temp danger zone once (food heated,
served, thrown away)
Complex ✔Correct Answer-food pass through temp danger zone more than once
SOP should include ✔Correct Answer--employee health policies
-personal hygiene
-cleaning and sanitizing
-all steps in food production process for foods that are time/temp safe
-use and calibration of therm.
-use and storage of chemicals
Logs they recommend ✔Correct Answer--cooking temp
-cooling temp and time
-reheating temp
-refrigeration and freezer temp
-therm calibration
Verified Answers |Actual Complete Exam |Already
Graded A+
When does the quality of food deteriorate the fastest? ✔Correct Answer-during holding
What was the big act signed into law to help with food safety? ✔Correct Answer-Food Safety
modernization Act in 2011
Who determines the Food Code in use by the state? ✔Correct Answer-The department of
Public Health
Who is responsible for regulating
-meat, poultry, whole eggs ✔Correct Answer-USDA, Food safety inspection Service
Who is responsible for regulating
-seafood ✔Correct Answer-US dept. commerce, National marine fisheries service
Who is responsible for regulating
-all other foods ✔Correct Answer-US Dept. of health and human services, FDA
Describe the HACCP approach. ✔Correct Answer-food safety management program that
examines the biological, allergenic, physical and chemical hazards from point of procurement to
consumption
SOP ✔Correct Answer-standard operating procedures are a set of detailed written
instructions to provide consistency in the performance of a task
food safety program must include a written plan which addresses.... ✔Correct Answer--
cleanliness and sanitation of employees, food surfaces, equipment, utensils
-temp control
-SOP for sanitation
-staff training
-monitoring compliance w/ SOP at least once a month
-correction action when not followed
-record keeping to provide proof of visit
How many health inspections a year? ✔Correct Answer-2
foodborne illness risk factors (critical violation areas) ✔Correct Answer--food from unsafe
sources
, -inadequate cooking
-improper holding temps
-contaminated equipment
-poor personal hygeine
When is the food code published? ✔Correct Answer-every 4 years
-based on current scientific findings
HACCP helps with... ✔Correct Answer--basic sanitation
-vendor certification programs
-employee training programs
-allergen management
-recipe instructions
-FOFO procedures
HACCP Principles ✔Correct Answer-1. Hazard analysis
2. Determine critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for documentation
Temp danger zone ✔Correct Answer-41F-135 F
No cook ✔Correct Answer-food that doesn't fall into the temp danger zone
Same day ✔Correct Answer-food that pass through the temp danger zone once (food heated,
served, thrown away)
Complex ✔Correct Answer-food pass through temp danger zone more than once
SOP should include ✔Correct Answer--employee health policies
-personal hygiene
-cleaning and sanitizing
-all steps in food production process for foods that are time/temp safe
-use and calibration of therm.
-use and storage of chemicals
Logs they recommend ✔Correct Answer--cooking temp
-cooling temp and time
-reheating temp
-refrigeration and freezer temp
-therm calibration
