Title: Final Exam
Course: RSC_FST1300_CanvasCourse > Section: Week 16 (Final Exam)

Q: Describe the tenets of Sanitary/Hygienic  Design.

Q: Define GMP's, PRP's, and SOP's. Describe how they are used to provide safe food.

Q: Explain how worker training can help protect the product and provide safe food.

Q: Contrast and compare CIP, COP and manual cleaning. Give an overview of the steps required to clean a piece of equipment.