Food Safety PA Exam With 100% Correct Answers

Food Safety PA Exam With 100% Correct Answers How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - Answer ️️ -90 says from sale of fish What is the minimum water temperature required at a hand-washing sink? - Answer ️️ -100F, 38C How long should hand-washing be? - Answer ️️ -scrubbed with soap for at least 10-15 seconds, total 20 seconds SOP - Answer ️️ -Standard Operating Procedure HAACP - Answer ️️ -Hazard Analysis Critical Control Point Principles of HAACP - Answer ️️ -1. Perform a hazard analysis, 2. Determine CCP, 3. Set critical limits, 4. Establish a monitoring system, 5. establish corrective actions, 6. establish verification procedures, 7. establish record-keeping procedures Food Hazard Types - Answer ️️ -Physical, chemical, biological Gastroenteritis - Answer ️️ -inflammation of the stomach and intestines Salmonella - Answer ️️ -can double in 20 min Botulism - Answer ️️ -paralysis, spreads to lungs and stops breathing Major food allergens - Answer ️️ -milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat; must be labeled on packaging unless given an order or in natural state Cross-contact - Answer ️️ -an allergen touches another food, food touches a surface/utensil without cleaning