360 Training Food Protection Manager
Certification Exam with correct answers
after preliminary tasks what will the HACCP team need to work on the initial plan? - correct answer -follow the HACCP
principles
which of the following is not included in the corrective action principle?
-record the corrective actions that have been taken
-create a sampling protocol
-determine and correct the cause of non-compliance
-determine the disposition of non compliant product - correct answer -create a sampling protocol
using the first principle the team conducts a hazard analysis and identifies appropriate__________________measures. -
correct answer -preventive
succesful implementation of HACCp plan depends upon the commitment of _____________? - correct answer -top
management
people working on the HACCP plan are responsible for - correct answer -developing, implementing, and maintaining the
HACCP plan
thermal processing & chilling are examples of - correct answer -critical control points
visual observations, PH, moisture level are some examples of - correct answer -monitoring activities
corrective action principle - correct answer -preventing sale of unsafe product
using the first principle, the team conducts a hazard analysis and identifies appropriate __________ measures - correct answer
-preventative
the viral infection for hepatitis a can be most effectively controlled if: - correct answer -personal hygiene/hand washing
using the fourth principle, the HACCP team establishes monitoring procedures to: - correct answer -monitor by
measuring/observing critical control points
according to the food code proper food labels do not have to contain: - correct answer -the name and address of the facility
that distributes the item
employees trained to receive deliveries from your wholesales are expected to complete the following steps except: - correct
answer -label rejected items
the prerequisite programs have been based on: - correct answer -good manufacturing practices
employees must receive education and training in: - correct answer -purpose and function of the HACCP system
the purpose of the hazard plan is to - correct answer -document procedures and best practices
the ________________ now requires that all makers of raw ground beef products keep adequate records of the source
material, so that the agency can quickly work with the suppliers to RECALL contaminated procucts - correct answer -FSIS
the ______________ establishes a framework that involves multiple layers of protection and recognizes the important role we
all play in protecting consumers from unsafe food - correct answer -FSMA
at its core the FSMA makes it clear that the __________ has the primary responsibilities for food safety. - correct answer -
food industry
Certification Exam with correct answers
after preliminary tasks what will the HACCP team need to work on the initial plan? - correct answer -follow the HACCP
principles
which of the following is not included in the corrective action principle?
-record the corrective actions that have been taken
-create a sampling protocol
-determine and correct the cause of non-compliance
-determine the disposition of non compliant product - correct answer -create a sampling protocol
using the first principle the team conducts a hazard analysis and identifies appropriate__________________measures. -
correct answer -preventive
succesful implementation of HACCp plan depends upon the commitment of _____________? - correct answer -top
management
people working on the HACCP plan are responsible for - correct answer -developing, implementing, and maintaining the
HACCP plan
thermal processing & chilling are examples of - correct answer -critical control points
visual observations, PH, moisture level are some examples of - correct answer -monitoring activities
corrective action principle - correct answer -preventing sale of unsafe product
using the first principle, the team conducts a hazard analysis and identifies appropriate __________ measures - correct answer
-preventative
the viral infection for hepatitis a can be most effectively controlled if: - correct answer -personal hygiene/hand washing
using the fourth principle, the HACCP team establishes monitoring procedures to: - correct answer -monitor by
measuring/observing critical control points
according to the food code proper food labels do not have to contain: - correct answer -the name and address of the facility
that distributes the item
employees trained to receive deliveries from your wholesales are expected to complete the following steps except: - correct
answer -label rejected items
the prerequisite programs have been based on: - correct answer -good manufacturing practices
employees must receive education and training in: - correct answer -purpose and function of the HACCP system
the purpose of the hazard plan is to - correct answer -document procedures and best practices
the ________________ now requires that all makers of raw ground beef products keep adequate records of the source
material, so that the agency can quickly work with the suppliers to RECALL contaminated procucts - correct answer -FSIS
the ______________ establishes a framework that involves multiple layers of protection and recognizes the important role we
all play in protecting consumers from unsafe food - correct answer -FSMA
at its core the FSMA makes it clear that the __________ has the primary responsibilities for food safety. - correct answer -
food industry
