Haccp exam 2 Study guides, Class notes & Summaries

HACCP Exam 2 with Complete & Verified Solutions Aspergillus flavus - Answer ️️ -Causes Aflatoxins are the toxins produced by this mold 6.5 log10 reduction in Salmonella (IT 151 F for>41 sec) - Answer ️️ -Beef Patty Botulinum cook - Answer ️️ -12 D process - for canned low acid foods Heat resistance of microorganisms - Answer ️️ -D value - means time in minutes required to reduce a certain microbial resistance by 1 log (choose a certain temp, how long does it take to red...

HACCP Final Exam, Questions and answers, 100% accurate, rated A+ What does HAACP stand for? - -Hazard Analysis Critical Control Points What is HACCP? - -Systematic approach to the identification, evaluation, and control of food safety hazards HACCP's method is based on _______ rather than inspection - -Prevention HACCP is focused solely on _____ not product quality - -Hazards Where was HACCP originated? - -Food for Manned Space Flights Pillsbury Company & NASA What is the p...

HACCP Exam 2 Questions with Complete & Updated Solutions When do you do an evaluation of a HACCP plan? - Answer ️️ -- New information on safety of product - Food-borne disease outbreak - Modification of production system - Scheduled evaluation - Change in product formulation, process, distribution or target consumer. What are the ongoing verification activities? - Answer ️️ -1. Calibration of process-monitoring instruments 2. Direct observation of monitoring activities and corre...

HACCP Exam 2 Questions and Answers

HACCP Exam 2 Questions & Answers 2023/2024 Aspergillus flavus - ANSWER-Causes Aflatoxins are the toxins produced by this mold 6.5 log10 reduction in Salmonella (IT 151 F for>41 sec) - ANSWER-Beef Patty Botulinum cook - ANSWER-12 D process - for canned low acid foods Heat resistance of microorganisms - ANSWER-D value - means time in minutes required to reduce a certain microbial resistance by 1 log (choose a certain temp, how long does it take to reduce it by 1 log, 90% of the po...

HACCP Exam 2 with Complete & Verified Solutions Aspergillus flavus - Answer ️️ -Causes Aflatoxins are the toxins produced by this mold 6.5 log10 reduction in Salmonella (IT 151 F for>41 sec) - Answer ️️ -Beef Patty Botulinum cook - Answer ️️ -12 D process - for canned low acid foods Heat resistance of microorganisms - Answer ️️ -D value - means time in minutes required to reduce a certain microbial resistance by 1 log (choose a certain temp, how long does it take to red...

HACCP Exam 2 Questions with Complete & Updated Solutions When do you do an evaluation of a HACCP plan? - Answer ️️ -- New information on safety of product - Food-borne disease outbreak - Modification of production system - Scheduled evaluation - Change in product formulation, process, distribution or target consumer. What are the ongoing verification activities? - Answer ️️ -1. Calibration of process-monitoring instruments 2. Direct observation of monitoring activities and corre...

HACCP Exam 2 Questions and Answers

HACCP Exam 2 Questions and Answers

HACCP Exam 2 Questions with Complete & Updated Solutions When do you do an evaluation of a HACCP plan? - Answer ️️ -- New information on safety of product - Food-borne disease outbreak - Modification of production system - Scheduled evaluation - Change in product formulation, process, distribution or target consumer. What are the ongoing verification activities? - Answer ️️ -1. Calibration of process-monitoring instruments 2. Direct observation of monitoring activities and corre...