360 Training Food Protection Manager
Certification ACCURATE 100%
after preliminary tasks what will the HACCP team need to work on the initial plan? -
ANSWERfollow 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 - ANSWERcreate a sampling
protocol
using the fourth principle, the HACCP team establishes monitoring procedures to: -
ANSWERmonitor by measuring/observing critical control points
according to the food code proper food labels do not have to contain: - ANSWERthe
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: - ANSWERlabel rejected items
using the first principle the team conducts a hazard analysis and identifies
appropriate__________________measures. - ANSWERpreventive
succesful implementation of HACCp plan depends upon the commitment of
_____________? - ANSWERtop management
people working on the HACCP plan are responsible for - ANSWERdeveloping,
implementing, and maintaining the HACCP plan
thermal processing & chilling are examples of - ANSWERcritical control points
visual observations, PH, moisture level are some examples of - ANSWERmonitoring
activities
corrective action principle - ANSWERpreventing sale of unsafe product
using the first principle, the team conducts a hazard analysis and identifies
appropriate __________ measures - ANSWERpreventative
the viral infection for hepatitis a can be most effectively controlled if: -
ANSWERpersonal hygiene/hand washing
the prerequisite programs have been based on: - ANSWERgood manufacturing
practices
Certification ACCURATE 100%
after preliminary tasks what will the HACCP team need to work on the initial plan? -
ANSWERfollow 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 - ANSWERcreate a sampling
protocol
using the fourth principle, the HACCP team establishes monitoring procedures to: -
ANSWERmonitor by measuring/observing critical control points
according to the food code proper food labels do not have to contain: - ANSWERthe
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: - ANSWERlabel rejected items
using the first principle the team conducts a hazard analysis and identifies
appropriate__________________measures. - ANSWERpreventive
succesful implementation of HACCp plan depends upon the commitment of
_____________? - ANSWERtop management
people working on the HACCP plan are responsible for - ANSWERdeveloping,
implementing, and maintaining the HACCP plan
thermal processing & chilling are examples of - ANSWERcritical control points
visual observations, PH, moisture level are some examples of - ANSWERmonitoring
activities
corrective action principle - ANSWERpreventing sale of unsafe product
using the first principle, the team conducts a hazard analysis and identifies
appropriate __________ measures - ANSWERpreventative
the viral infection for hepatitis a can be most effectively controlled if: -
ANSWERpersonal hygiene/hand washing
the prerequisite programs have been based on: - ANSWERgood manufacturing
practices
