Ayuda para la tarea empresarial
Escribir una tarea comercial estándar nunca es una tarea fácil para la mayoría de los jóvenes. Requiere una buena comprensión del tema de la tarea, el tipo de negocio y la dirección; además de desarrollar el esquema perfecto y el marco de contenido para la tarea y ponerse manos a la obra de escribir el cuerpo del texto, así como corregir el texto en una etapa posterior.
Por lo tanto, a menudo buscan ayudantes profesionales para sus tareas para obtener buenas ideas. Ya sea escribiendo algunas instrucciones a la IA para obtener el marco del artículo o pidiéndole ayuda para obtener temas atractivos. Puede elegirnos para desarrollar soluciones de calidad inigualable al instante.
- 24. When should an imminent health hazard be corrected? b. Within 24 hours a. Immediately c. Within 48 hours d. Within 30 days Chapter 10: Food Safety Management Systems 25. If an imminen health hazard has occurred and there is a significant risk to food safety, service must be stopped and a. the regulatory authority must be notified. b. the public must be notified. c. contaminated food must be cooked quickly. d. food in packaging that is not intact must be used immediately. 26. A group of practices and procedures intended to prevent foodbome illness is called a. a HACCP plan. b. a food safety management system. c. active managerial control. d. corrective action. 27. What information would be relevant to include in a foodbome illness incident report? a. Whether the guest has any food intolerances b. Whether the guest consumed any c. When and where the customer sought medical attention d. Contact information of the other guests in the party 28. Which HACCP principle is intended to help an operation maintain a HACCP plan and verify its effectiveness? a. Conduct a hazard analysis, b. Determine critical control points. b. Determy corrective actions. c. Establish procedures jobs ord keeping and documentation 29. A personal hygiene program food safety training, and standard operating procedures are comp a. HACCP plan. a. HAC carely management system. c. workplace health intervention.
- 21. What is a primary benefit of having an emergency savings fund? a) Covering non-essential luxury expenses b) Providing financial security during unexpected events c) Increasing discretionary spending d) Reducing long-term investment returns 22. How does investing contribute to financial planning? a) It provides a source of passive income and helps achieve long-term financial goals b) It increases short-term discretionary spending c) It reduces financial security d) It focuses solely on non-essential expenses 23. What is the impact of personal values on financial planning? a) Personal values shape financial priorities and influence spending, saving, and investment decisions b) Personal values have no impact on financial goals c) Personal values increase financial instability d) Personal values reduce financial security 24. Why is it important to differentiate between needs and wants in budgeting? a) To prionitize non-essential spending b) To ensure essential expenses are met before addressing discretionary spending c) To increase financial stress d) To reduce savings for future goals 25. Which of the following is an example of a long-term savings goal? a) Saving for a weekend trip b) Contributing to a 529 college savings plan c) Saving for a new laptop d) Building an emergency fund
- b. Fewer producheck averages products rejected ouring receiving C. Improvement in charts indicate ocction manager 10: Food Satety Management Systems determine if a HACCP Phily 13. Which is an FDA public health intervention for controlling the risk factors for foodbome illness? b. Decping detailed supplier records C. Developing standard operating procedures C. d. Controlling hands as vehicle of contamination 14. What is the purpose of a food safety management system? a. To prevent foodborne illness by controlling the hazards throughout the flow of food b. To teach employees to recognize the signs of foodborne illness C. To identify and address critical control points (CCPs) in the operation d. To prepare for an imminent health hazard 15. What does a crisis management program need to be successful? a. A written plan b. Corrective actions C. Hired consultants d. Extensive food safety knowledge 16. What three phases must a crisis management program focus on? a. Monitoring, Response, Prevention b. Preparation Response, Recovery b. Preparation Response, Corrective Action d. Hazard Analysis, Corrective Action, Monitoring 17. What should be done when responding to a crisis? a. Work with the media. b. Deny any accountability b. Deny on the C. Respond to media questions rather than take control.
- 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
- 1. Three components of active managerial control include identifying risks, training, and a. creating specifications. b. corrective action. c. creating purchase orders d. recordkeeping. 2. A manager's responsibility to actively control risk factors for foodborne illnesses is called a. hazard analysis critical control point (HACCP). b. quality control and assurance. c. food safety management. d. active managerial control. 3. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? a. Identifying risks b.Monitoring c. Corrective action d. Re-evaluation 4. A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? a. Management oversight b. Corrective action c. Re-evaluation d. Identify risks 5. What is one way that managers can show they know how to keep food safe? a. Become certified in food safety. b. Check cooking temperatures. c. Monitor employee behaviors. d. Conduct self-inspections.
