Food Flow Process

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What is the primary goal of the HACCP system?

To improve customer satisfaction

To ensure food is 100% safe (correct)

To increase profits in food establishments

To reduce labor and energy costs

Why was the HACCP system developed?

To prevent foodborne illness in space (correct)

To reduce food waste in restaurants

To improve food quality in space programs

To increase production efficiency in food manufacturing

What is recommended by the FDA Food Code for ensuring food safety?

Employee training programs

Regular food testing

Regular cleaning and sanitation

Using the HACCP system (correct)

What is the purpose of records kept in conjunction with the HACCP system?

To document food safety protocols Signup and view all the answers

What influences are mentioned in the text as being directly affected by facility planning and design?

Worker safety, labor and energy costs, and customer satisfaction Signup and view all the answers

Where have HACCP systems been used for many years?

In food manufacturing plants Signup and view all the answers

What is the first step in the food flow?

Purchase of safe and wholesome ingredients Signup and view all the answers

What is the primary goal of controlling food safety and quality?

To prevent foodborne illness Signup and view all the answers

What is a critical aspect of preparation and service?

Monitoring and controlling safe food practices Signup and view all the answers

Why is it crucial to practice good personal hygiene during preparation and service?

To reduce the risk of foodborne illness Signup and view all the answers

What type of foods require special monitoring and control of time and temperature?

Potentially hazardous foods Signup and view all the answers

At which stage of the food flow do activities such as thawing, cooking, and cooling occur?

Preparation and service Signup and view all the answers

Food Flow Process

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Questions and Answers

What is the primary goal of the HACCP system?

Why was the HACCP system developed?

What is recommended by the FDA Food Code for ensuring food safety?

What is the purpose of records kept in conjunction with the HACCP system?

What influences are mentioned in the text as being directly affected by facility planning and design?

Where have HACCP systems been used for many years?

What is the first step in the food flow?

What is the primary goal of controlling food safety and quality?

What is a critical aspect of preparation and service?

Why is it crucial to practice good personal hygiene during preparation and service?

What type of foods require special monitoring and control of time and temperature?

At which stage of the food flow do activities such as thawing, cooking, and cooling occur?

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