360 Training Food Protection Manager Certification Graded A+

360 Training Food Protection Manager Certification Graded A+ After completing preliminary tasks, the HACCP team will need to work on the initial plan by: ️Following the HACCP principles Which of the following is not included in the corrective action principle? - Record the corrective actions that have been taken - Create a sampling protocol - Determine and correct the cause of non-compliance - Determine the disposition of non-compliant product ️Create a sampling protocol Using the first principle, the team conducts a hazard analysis and identifies appropriate __________ measures. ️Preventive Successful implementation of the HACCP plan depends upon the commitment of: ️Top management People working on the HACCP plan are responsible for: ️Developing, implementing, and maintaining the HACCP plan Thermal processing and chilling are examples of: ️Critical control points Visual observations, pH, and moisture levels are examples of: ️Monitoring activities The corrective action principle aims at: ️Preventing the sale of unsafe products Using the first principle, the team conducts a hazard analysis and identifies appropriate __________ measures. ️Preventive The viral infection for Hepatitis A can be most effectively controlled by: ️Personal hygiene and hand washing Using the fourth principle, the HACCP team establishes monitoring procedures to: ️Monitor by measuring or observing critical control points According to the food code, proper food labels do not have to contain: ️The name and address of the facility that distributes the item Employees trained to receive deliveries from your wholesalers are expected to complete the following steps except: ️Label rejected items The prerequisite programs have been based on: ️Good manufacturing practices Employees must receive education and training in: ️The purpose and function of the HACCP system The purpose of the hazard plan is to: ️Document procedures and best practices The __________ now requires that all makers of raw ground beef products keep adequate records of the source material, enabling the agency to quickly work with suppliers to recall contaminated products. ️FSIS The __________ establishes a framework that involves multiple layers of protection and recognizes the important role everyone plays in protecting consumers from unsafe food. ️FSMA At its core, the FSMA makes it clear that the __________ has the primary responsibility for food safety. ️Food industry The mission of the __________ is to protect the U.S. food supply from dynamic and evolving threats. ️FSIS Food Defense Program Safe cooking temperatures: - Beef, pork, veal, lamb: ️160°F - Turkey, chicken: ️165°F - Steaks, roasts, chops: ️145°F - Whole chicken & turkey: ️165°F - Poultry, breasts, roasts: ️165°F - Poultry thighs, legs, wings: ️165°F - Duck & goose: ️165°F - Stuffing: ️165°F - Fresh pork: ️145°F - Raw fresh ham: ️145°F - Reheated precooked ham: ️140°F - Eggs: ️Cook until yolk and white are firm - Egg dishes: ️160°F - Leftovers: ️165°F - Casseroles: ️165°F - Fin fish: ️145°F - Shrimp, lobster, crab: ️Flesh is pearly and opaque - Clams, oysters, mussels: ️Cook until shells open during cooking - Scallops: ️Flesh is milky white or opaque and firm