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Learn2Serve Food Manager Certification – Exam Notes (2023/2024)
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Learn2Serve Food Manager Certification – Exam Notes (2023/2024) High Risk foods include: - Protein rich, moist and at room temperature; "Ready-to-Eat" foods Food spoilage is caused by - Rough handling, exaggerated high or ow keeping temps, bacteria, enzymes, mold and pests Prerequisite programs to HACCP are based on what? - Good Manufacturing Practices (cGMPs) Deciding how often the entire HACCP system will be checked for flaws and efficiency is a part of what stage? - #6) Establishing Verification Procedures What are four possible hazards that might be analyzed during the first step of the HACCP plan? - Ingredients and raw materials, steps in the process, product storage and distribution, final prep and use by the consumer
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