管理与 HACCP第 462 / 500 题
A HACCP plan submitted to the regulatory authority must include a flow diagram. What must that diagram identify?
a.Each step in the process and which steps are critical control points
b.Each employee assigned to the process and their certification dates
c.Each supplier used in the process and their delivery schedules
d.Each piece of equipment used and its manufacturer warranty terms
解析
The plan must contain a flow diagram or chart for each specific food or category that identifies each step in the process and which of those steps are critical control points. Staffing, supplier, and equipment details appear elsewhere in the submission but are not what the flow diagram is for.
法律依据: FDA Food Code §8-201.14免费刷完整 500 道题库 — 无需注册。
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同考点相关题目
- The Supplement added a section on when a written food safety management system is required. What does it require of an establishment?
- A kitchen begins building a HACCP plan for its cook-chill soups. What is the first principle it must apply?
- In a HACCP plan for chicken salad, the team writes: cool from 135°F to 70°F within 2 hours. Which principle does that statement represent?
- Which element must a submitted HACCP plan spell out for every critical control point?
- A restaurant plans to add vinegar to its sushi rice specifically so the rice no longer needs temperature control. What does the Food Code require first?
- Which of these plans requires a variance from the regulatory authority before the operation may begin?
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