Learn2Serve Food Safety Protection Manager Certification Exam Questions and Answers 100% Pass

You have been told to put food in short-term refrigeration storage. What is the best temperature? - ANSWER-34-40F Where would you put grains in order to limit cross-contamination? - ANSWER-next to canned pears The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food contamination is a likely danger here? - ANSWER-salmonella It is imperative that you remember which of the following things when you're developing and implementing a successful HACCP Plan? - ANSWER-Training What is the most important part of a HACCP implementation? - ANSWER-employee training What would you do if you were implementing HACCP principles? - ANSWER-Determine the CCPs Which of the following things is a common Critical Control Point? - ANSWER-Time and temperature The lower end of the Danger Zone temperature range is 41 degrees. What is the upper temp (in degrees Fahrenheit)? - ANSWER-140 What is the next step after CCP limits have been determined? - ANSWER-Monitoring procedures You can use non-potable water for which of the following tasks? - ANSWER-Mopping floors What is HACCP? - ANSWER-a food management system What is a Critical Control Point? - ANSWER-Point where food is most vulnerable to hazards What should the HACCP team create before implementing the HACCP plan? - ANSWER-CCP Plan