Exam (elaborations)
ServSafe Quiz 8: Food Safety Management Systems Already Passed
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True or false: Active managerial control focuses on managing the risk factors for foodborne illness. True The purpose of a food safety management system is to prevent foodborne illness. True True or false: A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels. True True or false: If cooking ground-beef patties reaches 155 F for 15 seconds True What does the acronym HACCP stand for? Hazard Analysis Critical Control Point
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Institution
University Of The People
Course
Servsafe
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University Of The People
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Servsafe
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servsafe quiz 8 food safety management systems al
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