360 Training Food Protection Manager
Certification exam Guide with complete
solution
after preliminary tasks what will the HACCP team need to work on the initial plan? - ANS
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 - ANS create a sampling protocol
using the First principle the team conducts a hazard analysis and identifies
appropriate__________________measures. - ANS preventive
succesful implementation of HACCp plan depends upon the commitment of _____________? -
ANS top management
people working on the HACCP plan are responsible for - ANS developing, implementing,
and maintaining the HACCP plan
thermal processing & chilling are examples of - ANS critical control points
visual observations, PH, moisture level are some examples of - ANS monitoring activities
corrective action principle - ANS preventing sale of unsafe product
using the first principle, the team conducts a hazard analysis and identifies appropriate
__________ measures - ANS preventative
, the viral infection for hepatitis a can be most effectively controlled if: - ANS personal
hygiene/hand washing
using the fourth principle, the HACCP team establishes monitoring procedures to: - ANS
monitor by measuring/observing critical control points
according to the food code proper food labels do not have to contain: - ANS 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: - ANS label rejected items
the prerequisite programs have been based on: - ANS good manufacturing practices
employees must receive education and training in: - ANS purpose and function of the
HACCP system
the purpose of the hazard plan is to - ANS 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 - ANS 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 - ANS
FSMA
at its core the FSMA makes it clear that the __________ has the primary responsibilities for
food safety. - ANS food industry
the mission of the ____________ is to protect the US food supply from dynamic and evolving
threats - ANS FSIS Food Defense Program
Beef, pork, veal lamb temp - ANS 160
Certification exam Guide with complete
solution
after preliminary tasks what will the HACCP team need to work on the initial plan? - ANS
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 - ANS create a sampling protocol
using the First principle the team conducts a hazard analysis and identifies
appropriate__________________measures. - ANS preventive
succesful implementation of HACCp plan depends upon the commitment of _____________? -
ANS top management
people working on the HACCP plan are responsible for - ANS developing, implementing,
and maintaining the HACCP plan
thermal processing & chilling are examples of - ANS critical control points
visual observations, PH, moisture level are some examples of - ANS monitoring activities
corrective action principle - ANS preventing sale of unsafe product
using the first principle, the team conducts a hazard analysis and identifies appropriate
__________ measures - ANS preventative
, the viral infection for hepatitis a can be most effectively controlled if: - ANS personal
hygiene/hand washing
using the fourth principle, the HACCP team establishes monitoring procedures to: - ANS
monitor by measuring/observing critical control points
according to the food code proper food labels do not have to contain: - ANS 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: - ANS label rejected items
the prerequisite programs have been based on: - ANS good manufacturing practices
employees must receive education and training in: - ANS purpose and function of the
HACCP system
the purpose of the hazard plan is to - ANS 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 - ANS 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 - ANS
FSMA
at its core the FSMA makes it clear that the __________ has the primary responsibilities for
food safety. - ANS food industry
the mission of the ____________ is to protect the US food supply from dynamic and evolving
threats - ANS FSIS Food Defense Program
Beef, pork, veal lamb temp - ANS 160
