6. Which is an FDA public health intervention for controlling the risk factors for foodborne illness? a. Noting allergens on menus b. Reviewing of construction plans C. Implementing consumer advisories d. Providing variances for special processes 7. A pest-control program is an example of a(n) a. HACCP program. b. food safety program. C. workplace safety program. d. active managerial control program. 8. What is the purpose of a HACCP program? a. Preventing, eliminating, or reducing hazards to food b. Preventing any hazards to food from occurring C.Eliminating all hazards in food d. Ensuring that all hazards never occur in food 9. What is a critical control point (CCP)? a. A step that must be taken when a critical limit has not beca mot b. An evaluation that determines whether the HACC?plan is working as intended or maximum limit which must be met to prevent or climinate a harard d. A point in the process where a hubied can be prevented.eliminated, or reduced to safe levels 10. Which is an example of a critical control point (CCP)? a. Required minimum prep cooking temperatures before preparing food color-coded cutting d. Cleaning or-could cring surfaces concertly 145^circ F(63^circ C), so it is placed back in Cho oven to continue 1. The temperature of must mast is periodically for (6)to see if it has finished cooking. Exch time it is Which of these actions is the corrective a. Physically choclespe temperature of games. temperature the roast a. Periodically must having the temperature of the roast

Question

6. Which is an FDA public health intervention for controlling the risk factors for foodborne illness? a. Noting allergens on menus b. Reviewing of construction plans C. Implementing consumer advisories d. Providing variances for special processes 7. A pest-control program is an example of a(n) a. HACCP program. b. food safety program. C. workplace safety program. d. active managerial control program. 8. What is the purpose of a HACCP program? a. Preventing, eliminating, or reducing hazards to food b. Preventing any hazards to food from occurring C.Eliminating all hazards in food d. Ensuring that all hazards never occur in food 9. What is a critical control point (CCP)? a. A step that must be taken when a critical limit has not beca mot b. An evaluation that determines whether the HACC?plan is working as intended or maximum limit which must be met to prevent or climinate a harard d. A point in the process where a hubied can be prevented.eliminated, or reduced to safe levels 10. Which is an example of a critical control point (CCP)? a. Required minimum prep cooking temperatures before preparing food color-coded cutting d. Cleaning or-could cring surfaces concertly 145^circ F(63^circ C), so it is placed back in Cho oven to continue 1. The temperature of must mast is periodically for (6)to see if it has finished cooking. Exch time it is Which of these actions is the corrective a. Physically choclespe temperature of games. temperature the roast a. Periodically must having the temperature of the roast

Answer 1

6. The correct answer is c. Implementing consumer advisories. The FDA public health intervention for controlling the risk factors for foodborne illness includes implementing consumer advisories, which provide information to consumers about the potential risks associated with certain foods and how to handle them properly.7. The correct answer is b. food safety program. A pest-control program is an example of a food safety program, as it helps to prevent contamination of food by pests and ensures the safety of the food supply.8. The correct answer is a. Preventing, eliminating, or reducing hazards to food. The purpose of a HACCP (Hazard Analysis and Critical Control Points) program is to identify and control potential hazards in the food production process, with the goal of preventing, eliminating, or reducing these hazards to safe levels.9. The correct answer is d. A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels. A critical control point (CCP) is a specific step in the food production process where a potential hazard can be controlled or eliminated to ensure the safety of the final product.10. The correct answer is a. Required minimum prep cooking temperatures. An example of a critical control point (CCP) is the required minimum prep cooking temperatures, which must be met to ensure that harmful bacteria are killed during the cooking process.1. The correct answer is a. Physically checking the temperature of the roast. The corrective action in this scenario is to physically check the temperature of the roast to ensure that it has reached the target temperature and is safe to consume.

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