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HACCP Exams Questions & Answers 100% CorrectHACCP Exams Questions & Answers 100% CorrectHACCP Exams Questions & Answers 100% CorrectHACCP Exams Questions & Answers 100% Correct Principle 7 - ANSWER Establish effective record keeping procedures that document the HACCP system #1 Rule About Food Safety Activities... - ANSWER If its not documented If its not written or printed If its not stored or saved If the only evidence of an activity is your memory Then it didn't really happen Why...

HACCP Exams Questions & Answers 2023/2024 Principle 7 - ANSWER-Establish effective record keeping procedures that document the HACCP system #1 Rule About Food Safety Activities... - ANSWER-If its not documented If its not written or printed If its not stored or saved If the only evidence of an activity is your memory Then it didn't really happen Why Keep Records? - ANSWER-Evidence of product safety Present procedures and processes Product traceability and record review Audit...

Principle 7 - ANSWER Establish effective record keeping procedures that document the HACCP system #1 Rule About Food Safety Activities... - ANSWER If its not documented If its not written or printed If its not stored or saved If the only evidence of an activity is your memory Then it didn't really happen Why Keep Records? - ANSWER Evidence of product safety Present procedures and processes Product traceability and record review Audits Customer, Third party, FDA, Insurance Probl...

HACCP Exams questions and answers graded A+ by experts 2024/2025

HACCP Exams Questions & Answers 100% accurate! Principle 7 - ANSWER Establish effective record keeping procedures that document the HACCP system #1 Rule About Food Safety Activities... - ANSWER If its not documented If its not written or printed If its not stored or saved If the only evidence of an activity is your memory Then it didn't really happen Why Keep Records? - ANSWER Evidence of product safety Present procedures and processes Product traceability and record review Au...

Certified Professional Food Safety (CP-FS) Exam 100% Solved Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio ...

Certified Professional Food Safety (CP-FS) Exam 100% Solved Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio ...

HACCP - Outline for quality assurance in packing houses and processing facilities What could go wrong, how to fix it Why was BQA developed? - Avoid violative drug residues Minimize pathogen contamination and carcass defects Injection Site Management - -all injections should be given in neck region -no more than 10cc per site -space injections at least 4 in apart -never mix products -injection sites should be clean if possible Quality Grades - Prime, Choice, Select Best Breed: Angus Yi...