Food Safety PA Exam With 100% Correct Answers

How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - Answer ️️-90 says from sale of fish What is the minimum water temperature required at a hand-washing sink? - Answer ️️-100F, 38C How long should hand-washing be? - Answer ️️-scrubbed with soap for at least 10-15 seconds, total 20 seconds SOP - Answer ️️-Standard Operating Procedure HAACP - Answer ️️-Hazard Analysis Critical Control Point Principles of HAACP - Answer ️️-1. Perform a hazard analysis, 2. Determine CCP, 3. Set critical limits, 4. Establish a monitoring system, 5. establish corrective actions, 6. establish verification procedures, 7. establish record-keeping procedures Food Hazard Types - Answer ️️-Physical, chemical, biological