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360 TRAINING FOOD PROTECTION MANAGER CERTIFICATION QUESTIONS AND ANSWERS 2025

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Institution 360 TRAINING FOOD PROTECTION MANAGER CERTIFICATION
Course 360 TRAINING FOOD PROTECTION MANAGER CERTIFICATION
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360 TRAINING FOOD PROTECTION MANAGER CERTIFICATION QUESTIONS AND ANSWERS 2025

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360 TRAINING FOOD 2025
PROTECTION MANAGER
CERTIFICATION
ANSWER ALL QUESTIONS IN THIS SECTION



QUESTION 1



using the first principle, the team conducts a hazard analysis and identifies
appropriate __________ measures - ANSWERS-preventative



QUESTION 2



the viral infection for hepatitis a can be most effectively controlled if: -
ANSWERS-personal hygiene/hand washing



QUESTION 3



using the fourth principle, the HACCP team establishes monitoring procedures to:
- ANSWERS-monitor by measuring/observing critical control points



QUESTION 4



according to the food code proper food labels do not have to contain: -
ANSWERS-the name and address of the facility that distributes the item
END OF
PAGE 1

, 360 TRAINING FOOD 2025
PROTECTION MANAGER
CERTIFICATION


QUESTION 5



employees trained to receive deliveries from your wholesales are expected to
complete the following steps except: - ANSWERS-label rejected items



QUESTION 6



the prerequisite programs have been based on: - ANSWERS-good manufacturing
practices



QUESTION 7



employees must receive education and training in: - ANSWERS-purpose and
function of the HACCP system



QUESTION 8



the purpose of the hazard plan is to - ANSWERS-document procedures and best
practices
END OF
PAGE 2

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