Texas Food safety Managers Test Latest Version 2024

_____________ is defined as those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. - ANSWER-Verification "Chilling" is mostly commonly practiced by - ANSWER-Commercial food distributors A __________is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. - ANSWER-Critical control point A food handlers duties regarding food safety include all of the following except - ANSWERPeriodically test food for illness causing microorganisms A food preparer brings you a bag of rice with a few black things among the grains. You suspect mouse droppings, but you are not sure. What should you do? - ANSWER-Dispose of the bag and check other bags in storage. A HACCP plan that is developed totally by outside experts runs the risk of lacking:` - ANSWERRecommendations for appropriate controls. A maximum and or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate or reduce the occurrence of a food safety hazard to an acceptable level is known as: - ANSWER-Critical limit A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the carton brown edges. These are signs of: - ANSWER-Thawing and refreezing A well-designed building should have all of the following except: - ANSWER-Locker rooms with showers. According to the Food Code, proper food labels should NOT contain - ANSWER-The date that frozen preparation-needed foods are to be consumed.