360 Training Food Protection Manager Certification Questions And Correct Answers

the mission of the ____________ is to protect the US food supply from dynamic and evolving threats {Ans: FSIS Food Defense Program}using the first principle the team conducts a hazard analysis and identifies appropriate__________________measures. {Ans: preventive}fin fish temp {Ans: 145 degrees}raw fresh ham {Ans: 145}eggs {Ans: cook until yolk and white are firm}Beef, pork, veal lamb temp {Ans: 160}reheated precooked ham {Ans: 140}leftovers temp {Ans: 165 degrees}stuffing {Ans: 165}succesful implementation of HACCp plan depends upon the commitment of _____________? {Ans: top management}thermal processing & chilling are examples of {Ans: critical control points}using the first principle, the team conducts a hazard analysis and identifies appropriate __________ measures {Ans: preventative}fresh pork {Ans: 145}poultry thighs, legs, wings {Ans: 165}employees trained to receive deliveries from your wholesales are expected to complete the following steps except: {Ans: label rejected items}using the fourth principle, the HACCP team establishes monitoring procedures to: {Ans: monitor by measuring/observing critical control points}the ________________ now requires that all makers of raw ground beef products keep adequate records of the source material, so that the agency can quickly work with the suppliers to RECALL contaminated procucts