360 Training: Food Protection Essentials

360 Training Food Protection Manager Certification after preliminary tasks what will the HACCP team need to work on the initial plan? follow 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 succesful implementation of 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 & chilling are examples of critical control points visual observations, PH, moisture level are some examples of monitoring activities corrective action principle preventing sale of unsafe product using the first principle, the team conducts a hazard analysis and identifies appropriate __________ measures preventative the viral infection for hepatitis a can be most effectively controlled if: personal hygiene/hand washing using the fourth principle, the HACCP team establishes monitoring procedures to: monitor by measuring/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 wholesales 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: 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, so that the agency can quickly work with the suppliers to RECALL contaminated procucts FSIS the ______________ establishes a framework that involves multiple layers of protection and recognizes the important role we all play in protecting consumers from unsafe food FSMA at its core the FSMA makes it clear that the __________ has the primary responsibilities for food safety. food industry the mission of the ____________ is to protect the US food supply from dynamic and evolving threats FSIS Food Defense Program Beef, pork, veal lamb temp 160 turkey, chicken temp 165 steaks, roasts, chops 145 whole chicken & turkey 165 poultry, breasts, roasts 165 poultry thighs, legs, wings 165 duck & goose 165 stuffing 165 fresh pork 145 raw fresh ham 145 1/2 reheated precooked ham 140 eggs cook until yolk and white are firm egg dishes temp 160 leftovers temp 165 degrees casseroles temp 165 degrees fin fish temp 145 degrees 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 2/2