LEARN2SERVE FOOD MANAGER
CERTIFICATION EXAM QUESTIONS
WITH CORRECT DETAILED
ANSWERS || ALREADY GRADED A+
< LATEST VERSION >
1. Thawing food can be part of the cooking process if - ANSWER 🗸 cooked to
the requirements of the FDA food code
2. Foodborne Pathogens easily transmitted through food - ANSWER 🗸
Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum
3. Salmonella - Cause - ANSWER 🗸 Can be found on any food item exposed
to animal waste
4. Salmonella - Infection - ANSWER 🗸 immediate, develops within 12-72
hours and lasts 4-7 days
5. Salmonella - Symptoms - ANSWER 🗸 food poisoining
6. Salmonella - Prevention - ANSWER 🗸 avoid cross contamination, maintain
personal hygiene, clean workspaces, cook foods properly
7. What are four possible hazards that might be analyzed during the first step of
the HACCP plan? - ANSWER 🗸 Ingredients and raw materials, steps in the
process, product storage and distribution, final prep and use by the consumer
,8. What are the two main stages of the Hazard Analysis step during the
development of the HACCP system? - ANSWER 🗸 Hazard Identification -
lists all possible hazards (bio, chem, phys, or historically health-related
adverse effects of the product) and Hazard Evaluation - rates the severity of
the hazard and likelihood of occurrence
9. What is the main focus of the initial Hazard Analysis? - ANSWER 🗸 Safety,
not quality
10.Critical Control Points, or CCPS, are defined as - ANSWER 🗸 potential
hazards that can be prevented, eliminated or reduced to acceptable levels
11.What must be applied at each CCP? - ANSWER 🗸 A control measure based
on the facility layout, equipment used, ingredients and processes
12.Refrigeration of a pre-cooked food to prevent hazardous microorganisms
from multiplying is an example of what staged in the HACCP system? -
ANSWER 🗸 Critical Control Point
13.When, during the HACCP development process, might a decision tree be
used? - ANSWER 🗸 When determining the ccps *note it may not be
substituted for expert knowledge*
14.What is the purpose of establishing critical limits during the development of
the HACCP system? - ANSWER 🗸 to set the minimum standards for
processes (i.e. Max or min value to which a hazard parameter must be
controlled)
15.Control Limits must ______, _______, or ______ the occurrence of the food
safety hazard. They must be _________ based. - ANSWER 🗸 prevent,
eliminate or reduce. Scientifically
16."All employees must wash hands under soapy water for a minimum of 10
seconds before rinsing and drying" is an example of what? What is the
Critical Control Point? - ANSWER 🗸 A Critical Limit, Handwashing
,17.Tracking the operation to ensure food safety and identifying if there is a
trend toward loss of control is the purpose of what stage in the HACCP
system? - ANSWER 🗸 #4) Monitoring Procedures
18.Workers following a planned sequence of observations or measurements is a
form of ______, where the goal is to asses if _______ is under control? -
ANSWER 🗸 monitoring, CCP
19.Monitoring Procedures should provide written documentation for use during
what later step? - ANSWER 🗸 Verification
20.Establish Corrective Actions requires what three steps? - ANSWER 🗸 1)
determine and correct the cause of non-compliance - including who is
responsible for implementing the corrective action, 2) determine the
disposition of the non-compliant product, 3) record the corrective actions
that have been taken
21.Deciding how often the entire HACCP system will be checked for flaws and
efficiency is a part of what stage? - ANSWER 🗸 #6) Establishing
Verification Procedures
22.________ Procedures validate that the plan is accurate and the HACCP
system operates according to plan. - ANSWER 🗸 Verification
23.Who should validate that the Verification Procedures are scientifically sound
and that all hazards have been identified? - ANSWER 🗸 Outside experts,
such as an unbiased independent authority, can also include individuals
internal to the food operation
24.The final stage of the HACCP system should include what four components?
- ANSWER 🗸 1) a summary of the hazard analysis, 2) the goals of the
HACCP plan (including the preliminary tasks - team members, product
description, distribution method, flow chart), 3) supporting documentation
such as validation records, 4) records of any and all corrections made by
operating the HACCP system.
25.Ingredients for which critical limits have been established; Processing,
Storage and Distribution records; and Deviation & Corrective Action records
, are examples of - ANSWER 🗸 HACCP records to keep following the 7th
principle of HACCP system
26.What is most important for the HACCP program to be successful? -
ANSWER 🗸 Management's commitment
27.Prerequisite programs are essential to the development & implementation of
the HACCP plan because - ANSWER 🗸 they provide the environmental and
operating conditions required to produce safe foods. Whereas, HACCP is
limited to ensuring the safety of food consumption.
28.Prerequisite programs to HACCP are based on what? - ANSWER 🗸 Good
Manufacturing Practices (cgmps)
29."Management should establish a linear product flow and traffic control to
minimize cross-contamination from raw to cooked materials" is an example
of what, when related to HACCP? - ANSWER 🗸 Prerequisite programs
30.Common Prerequisite Programs include - ANSWER 🗸 Facility; Supplier
Control programs; Ingredient Specifications; Production Equipment
calibration schedules; Cleaning & Sanitation procedures; Personal Hygiene
requirements; Training; Chemical Control; Receiving, Storage and Shipping;
Traceability & Recall; Pest Control
31.When should Prerequisite programs be reviewed for effectiveness? -
ANSWER 🗸 During the design and implementation of the HACCP plan
32.More than half of the seafood eaten in the U.S. is imported from how many
countries? - ANSWER 🗸 135
33.The NOAA stands for what? - ANSWER 🗸 National Oceanic Atmospheric
Administration
34.The NOAA inspects for _______ & _______ - ANSWER 🗸 sanitation and
quality
35.Eyes of fresh fish should be _____ and _____ - ANSWER 🗸 clear and bulge
a little
CERTIFICATION EXAM QUESTIONS
WITH CORRECT DETAILED
ANSWERS || ALREADY GRADED A+
< LATEST VERSION >
1. Thawing food can be part of the cooking process if - ANSWER 🗸 cooked to
the requirements of the FDA food code
2. Foodborne Pathogens easily transmitted through food - ANSWER 🗸
Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum
3. Salmonella - Cause - ANSWER 🗸 Can be found on any food item exposed
to animal waste
4. Salmonella - Infection - ANSWER 🗸 immediate, develops within 12-72
hours and lasts 4-7 days
5. Salmonella - Symptoms - ANSWER 🗸 food poisoining
6. Salmonella - Prevention - ANSWER 🗸 avoid cross contamination, maintain
personal hygiene, clean workspaces, cook foods properly
7. What are four possible hazards that might be analyzed during the first step of
the HACCP plan? - ANSWER 🗸 Ingredients and raw materials, steps in the
process, product storage and distribution, final prep and use by the consumer
,8. What are the two main stages of the Hazard Analysis step during the
development of the HACCP system? - ANSWER 🗸 Hazard Identification -
lists all possible hazards (bio, chem, phys, or historically health-related
adverse effects of the product) and Hazard Evaluation - rates the severity of
the hazard and likelihood of occurrence
9. What is the main focus of the initial Hazard Analysis? - ANSWER 🗸 Safety,
not quality
10.Critical Control Points, or CCPS, are defined as - ANSWER 🗸 potential
hazards that can be prevented, eliminated or reduced to acceptable levels
11.What must be applied at each CCP? - ANSWER 🗸 A control measure based
on the facility layout, equipment used, ingredients and processes
12.Refrigeration of a pre-cooked food to prevent hazardous microorganisms
from multiplying is an example of what staged in the HACCP system? -
ANSWER 🗸 Critical Control Point
13.When, during the HACCP development process, might a decision tree be
used? - ANSWER 🗸 When determining the ccps *note it may not be
substituted for expert knowledge*
14.What is the purpose of establishing critical limits during the development of
the HACCP system? - ANSWER 🗸 to set the minimum standards for
processes (i.e. Max or min value to which a hazard parameter must be
controlled)
15.Control Limits must ______, _______, or ______ the occurrence of the food
safety hazard. They must be _________ based. - ANSWER 🗸 prevent,
eliminate or reduce. Scientifically
16."All employees must wash hands under soapy water for a minimum of 10
seconds before rinsing and drying" is an example of what? What is the
Critical Control Point? - ANSWER 🗸 A Critical Limit, Handwashing
,17.Tracking the operation to ensure food safety and identifying if there is a
trend toward loss of control is the purpose of what stage in the HACCP
system? - ANSWER 🗸 #4) Monitoring Procedures
18.Workers following a planned sequence of observations or measurements is a
form of ______, where the goal is to asses if _______ is under control? -
ANSWER 🗸 monitoring, CCP
19.Monitoring Procedures should provide written documentation for use during
what later step? - ANSWER 🗸 Verification
20.Establish Corrective Actions requires what three steps? - ANSWER 🗸 1)
determine and correct the cause of non-compliance - including who is
responsible for implementing the corrective action, 2) determine the
disposition of the non-compliant product, 3) record the corrective actions
that have been taken
21.Deciding how often the entire HACCP system will be checked for flaws and
efficiency is a part of what stage? - ANSWER 🗸 #6) Establishing
Verification Procedures
22.________ Procedures validate that the plan is accurate and the HACCP
system operates according to plan. - ANSWER 🗸 Verification
23.Who should validate that the Verification Procedures are scientifically sound
and that all hazards have been identified? - ANSWER 🗸 Outside experts,
such as an unbiased independent authority, can also include individuals
internal to the food operation
24.The final stage of the HACCP system should include what four components?
- ANSWER 🗸 1) a summary of the hazard analysis, 2) the goals of the
HACCP plan (including the preliminary tasks - team members, product
description, distribution method, flow chart), 3) supporting documentation
such as validation records, 4) records of any and all corrections made by
operating the HACCP system.
25.Ingredients for which critical limits have been established; Processing,
Storage and Distribution records; and Deviation & Corrective Action records
, are examples of - ANSWER 🗸 HACCP records to keep following the 7th
principle of HACCP system
26.What is most important for the HACCP program to be successful? -
ANSWER 🗸 Management's commitment
27.Prerequisite programs are essential to the development & implementation of
the HACCP plan because - ANSWER 🗸 they provide the environmental and
operating conditions required to produce safe foods. Whereas, HACCP is
limited to ensuring the safety of food consumption.
28.Prerequisite programs to HACCP are based on what? - ANSWER 🗸 Good
Manufacturing Practices (cgmps)
29."Management should establish a linear product flow and traffic control to
minimize cross-contamination from raw to cooked materials" is an example
of what, when related to HACCP? - ANSWER 🗸 Prerequisite programs
30.Common Prerequisite Programs include - ANSWER 🗸 Facility; Supplier
Control programs; Ingredient Specifications; Production Equipment
calibration schedules; Cleaning & Sanitation procedures; Personal Hygiene
requirements; Training; Chemical Control; Receiving, Storage and Shipping;
Traceability & Recall; Pest Control
31.When should Prerequisite programs be reviewed for effectiveness? -
ANSWER 🗸 During the design and implementation of the HACCP plan
32.More than half of the seafood eaten in the U.S. is imported from how many
countries? - ANSWER 🗸 135
33.The NOAA stands for what? - ANSWER 🗸 National Oceanic Atmospheric
Administration
34.The NOAA inspects for _______ & _______ - ANSWER 🗸 sanitation and
quality
35.Eyes of fresh fish should be _____ and _____ - ANSWER 🗸 clear and bulge
a little
