QUESTIONS AND VERIFIED ANSWERS | GRADED A+| PASS ON FIRST
Record keeping - ANSWER This provides evidence of product safety
USDA FSIS - ANSWER This has verfication regulation requirements such as: reveiwing
records and sampling activities; meeting FSIS compliance checklists of regulations and
standards, determining if the HACCP plan complies with regulations and standards
Verification - ANSWER Ensures HACCP plan in controlling the hazzards and the day to day
activities are in compliance with the HACCP plan. Includes: verifying prerequisite programs,
verifying Critical Control Points (CCP's); verifying the HACCP plan; can be conducted both
internally and externally
OSHA - ANSWER Which organization is responsible for the workplace safety inspections?
Advanced notice - ANSWER What is NOT included in an OSHA safety inspection?
Class A - ANSWER Which type of fire extinguisher is used for fires involving ordinary
combustible materials such as cloth, wood, and paper?
Class B - ANSWER Which fire extinguisher wpould be used for fires involving flammable
liquids such as gasoline, oil, grease, and oil based paints?
Class C - ANSWER What fire extinguisher would be used for fires involving electrical
equipment?
Class D - ANSWER Which type of fire extinguisher would you use for fires involving
flammable materials?
1
, Class K - ANSWER Which fire extinguisher would be used for fires involving cooking oils
and fats?
Use flammable cleaning solution - ANSWER Which of the following is NOT true about
cleaning kitchens?
Should use bleach on all surfaces - ANSWER Which of the following is NOT true about
sanitation procedures?
Cleaning and sanitation programs - ANSWER What are these referring to? How and what
you will clean and sanitize; where and when it will be done; who will be assigned to do the
task.
Sinks - ANSWER Cleaning and sanitizing should take place between each use for the
following EXCEPT:
Hands - ANSWER Cleaning and sanitizing should take place after each shift for the
following EXCEPT:
True - ANSWER True or False: Hot water can be used as a sanitzer if heated between 171
and 190 degrees F
False, its chlorine - ANSWER Bleach is the most commonly used sanitizer in food
production facilities
Food contact surfaces - ANSWER What do you call a surface which contacts human food
during the normal course of operations?
False - ANSWER True or False: Food contact surfaces do not need to be cleaned and
sanitized more often than other areas of the facility.
2
Record keeping - ANSWER This provides evidence of product safety
USDA FSIS - ANSWER This has verfication regulation requirements such as: reveiwing
records and sampling activities; meeting FSIS compliance checklists of regulations and
standards, determining if the HACCP plan complies with regulations and standards
Verification - ANSWER Ensures HACCP plan in controlling the hazzards and the day to day
activities are in compliance with the HACCP plan. Includes: verifying prerequisite programs,
verifying Critical Control Points (CCP's); verifying the HACCP plan; can be conducted both
internally and externally
OSHA - ANSWER Which organization is responsible for the workplace safety inspections?
Advanced notice - ANSWER What is NOT included in an OSHA safety inspection?
Class A - ANSWER Which type of fire extinguisher is used for fires involving ordinary
combustible materials such as cloth, wood, and paper?
Class B - ANSWER Which fire extinguisher wpould be used for fires involving flammable
liquids such as gasoline, oil, grease, and oil based paints?
Class C - ANSWER What fire extinguisher would be used for fires involving electrical
equipment?
Class D - ANSWER Which type of fire extinguisher would you use for fires involving
flammable materials?
1
, Class K - ANSWER Which fire extinguisher would be used for fires involving cooking oils
and fats?
Use flammable cleaning solution - ANSWER Which of the following is NOT true about
cleaning kitchens?
Should use bleach on all surfaces - ANSWER Which of the following is NOT true about
sanitation procedures?
Cleaning and sanitation programs - ANSWER What are these referring to? How and what
you will clean and sanitize; where and when it will be done; who will be assigned to do the
task.
Sinks - ANSWER Cleaning and sanitizing should take place between each use for the
following EXCEPT:
Hands - ANSWER Cleaning and sanitizing should take place after each shift for the
following EXCEPT:
True - ANSWER True or False: Hot water can be used as a sanitzer if heated between 171
and 190 degrees F
False, its chlorine - ANSWER Bleach is the most commonly used sanitizer in food
production facilities
Food contact surfaces - ANSWER What do you call a surface which contacts human food
during the normal course of operations?
False - ANSWER True or False: Food contact surfaces do not need to be cleaned and
sanitized more often than other areas of the facility.
2
