Multiple Choice
One of the most frequently used plans to focus on food safety is known as HACCP. This acronym stands for:
A) Hazard Assessment and Cooking Control Plan.
B) Health Analysis and Cooking Control Points.
C) Hazard Assessment and Cooking Critical Provisions.
D) Hazard Analysis and Critical Control Point.
Correct Answer:
Verified
Correct Answer:
Verified
Q3: Foodborne hazards are categorized into all of
Q4: Which of the following is mostly commonly
Q5: All those involved with preparing, serving, and
Q6: What should the administrator take into consideration
Q7: Consideration should be given to providing patients
Q9: Food molds such as mycotoxins are poisonous
Q10: A health care facility that manages and
Q11: Leaving certain foods in open metal containers
Q12: Broken glass, hair, screws, and bandages are
Q13: Bacteria and viruses that can cause illness