360 Training Food Protection Manager Certification Exam
Questions and 100% Verified Answers 2025
1. after preliminary tasks what will the HACCP team need to work on the initial plan?:
follow the HACCP principles
2. 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: create a sampling protocol
3. using the first principle the team conducts a hazard analysis and identifies appropriate
measures.: preventive
4. succesful implementation of HACCp plan depends upon the commitment of
?: top management
5. people working on the HACCP plan are responsible for: developing, imple- menting,
and maintaining the HACCP plan
6. thermal processing & chilling are examples of: critical control points
7. visual observations, PH, moisture level are some examples of: monitoring activities
8. corrective action principle: preventing sale of unsafe product
9. using the first principle, the team conducts a hazard analysis and identifies appropriate
measures: preventative
10. the viral infection for hepatitis a can be most effectively controlled if:: per- sonal
hygiene/hand washing
1/3
Questions and 100% Verified Answers 2025
1. after preliminary tasks what will the HACCP team need to work on the initial plan?:
follow the HACCP principles
2. 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: create a sampling protocol
3. using the first principle the team conducts a hazard analysis and identifies appropriate
measures.: preventive
4. succesful implementation of HACCp plan depends upon the commitment of
?: top management
5. people working on the HACCP plan are responsible for: developing, imple- menting,
and maintaining the HACCP plan
6. thermal processing & chilling are examples of: critical control points
7. visual observations, PH, moisture level are some examples of: monitoring activities
8. corrective action principle: preventing sale of unsafe product
9. using the first principle, the team conducts a hazard analysis and identifies appropriate
measures: preventative
10. the viral infection for hepatitis a can be most effectively controlled if:: per- sonal
hygiene/hand washing
1/3
