Foods that are shelf stable and do not require refrigeration are called:
a. Perishable foods.
b. Semiperishable foods.
d. Processed foods.
Subsistence that presents a health hazard if it were consumed is considered:
a. Unfit for intended use.
b. Unfit for human consumption.
27. The reason found for an uncommon variation of a process that is usually identified
by an out-of control situation on a control chart is called a(n):
b. Grossly observable discrepancy.
Critical control point.
d. Assignable cause.
Changes to processes, work instructions, workmanship, training, inspections,
tests, procedures, specifications, equipment, facilities or material that result in
preventing, minimizing or eliminating nonconformances is called:
a. Corrective action.
b. Assignable cause.
d. Control point.