LEARN2SERVE FOOD MANAGER CERTIFICATION
EXAM QUESTIONS WITH ANSWERS
What 5 tasks must be completed prior to developing a HACCP system? -
correct- answer-1) Assemble a team, 2) Describe the food products and
method of distribution, 3) Describe the intended use and consumers of the
product, 4) Develop a Flow Diagram which briefly describes the steps in the
process, 5) Verify the Flow Diagram
Who should not develop the HACCP team alone? -correct-answer-Experts
outside of the organization
What are the 7 principles of the HACCP plan? -correct-answer-1) Conduct a
hazard analysis, 2) Determine the CCPs (critical control points), 3) Establish
Critical Limits, 4) Establish Monitoring Procedures, 5) Establish Corrective
Actions, 6) Establish Verification Procedures, 7) Establish Record-Keeping and
Documentation Procedures
What are four possible hazards that might be analyzed during the first step of
the HACCP plan? -correct-answer-Ingredients and raw materials, steps in the
process, product storage and distribution, final prep and use by the consumer
,What are the two main stages of the Hazard Analysis step during the
development of the HACCP system? -correct-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
What is the main focus of the initial Hazard Analysis? -correct-answer-Safety,
not quality
Critical Control Points, or CCPS, are defined as -correct-answer-potential
hazards that can be prevented, eliminated or reduced to acceptable levels
What must be applied at each CCP? -correct-answer-A control measure based
on the facility layout, equipment used, ingredients and processes
Refrigeration of a pre-cooked food to prevent hazardous microorganisms from
multiplying is an example of what staged in the HACCP system? -correct-
answer- Critical Control Point
When, during the HACCP development process, might a decision tree be used?
- correct-answer-When determining the CCPs *note it may not be substituted
for expert knowledge*
, What is the purpose of establishing critical limits during the development of the
HACCP system? -correct-answer-to set the minimum standards for processes
(i.e. max or min value to which a hazard parameter must be controlled)
Control Limits must , , or the occurrence of the food
safety hazard. They must be based. -correct-answer-prevent, eliminate or
reduce. Scientifically
"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? -correct-answer-A Critical Limit, Handwashing
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? -
correct- answer-#4) Monitoring Procedures
Workers following a planned sequence of observations or measurements is a
form of , where the goal is to asses if is under control? -correct-
answer- monitoring, CCP
Monitoring Procedures should provide written documentation for use during
what later step? -correct-answer-Verification
EXAM QUESTIONS WITH ANSWERS
What 5 tasks must be completed prior to developing a HACCP system? -
correct- answer-1) Assemble a team, 2) Describe the food products and
method of distribution, 3) Describe the intended use and consumers of the
product, 4) Develop a Flow Diagram which briefly describes the steps in the
process, 5) Verify the Flow Diagram
Who should not develop the HACCP team alone? -correct-answer-Experts
outside of the organization
What are the 7 principles of the HACCP plan? -correct-answer-1) Conduct a
hazard analysis, 2) Determine the CCPs (critical control points), 3) Establish
Critical Limits, 4) Establish Monitoring Procedures, 5) Establish Corrective
Actions, 6) Establish Verification Procedures, 7) Establish Record-Keeping and
Documentation Procedures
What are four possible hazards that might be analyzed during the first step of
the HACCP plan? -correct-answer-Ingredients and raw materials, steps in the
process, product storage and distribution, final prep and use by the consumer
,What are the two main stages of the Hazard Analysis step during the
development of the HACCP system? -correct-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
What is the main focus of the initial Hazard Analysis? -correct-answer-Safety,
not quality
Critical Control Points, or CCPS, are defined as -correct-answer-potential
hazards that can be prevented, eliminated or reduced to acceptable levels
What must be applied at each CCP? -correct-answer-A control measure based
on the facility layout, equipment used, ingredients and processes
Refrigeration of a pre-cooked food to prevent hazardous microorganisms from
multiplying is an example of what staged in the HACCP system? -correct-
answer- Critical Control Point
When, during the HACCP development process, might a decision tree be used?
- correct-answer-When determining the CCPs *note it may not be substituted
for expert knowledge*
, What is the purpose of establishing critical limits during the development of the
HACCP system? -correct-answer-to set the minimum standards for processes
(i.e. max or min value to which a hazard parameter must be controlled)
Control Limits must , , or the occurrence of the food
safety hazard. They must be based. -correct-answer-prevent, eliminate or
reduce. Scientifically
"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? -correct-answer-A Critical Limit, Handwashing
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? -
correct- answer-#4) Monitoring Procedures
Workers following a planned sequence of observations or measurements is a
form of , where the goal is to asses if is under control? -correct-
answer- monitoring, CCP
Monitoring Procedures should provide written documentation for use during
what later step? -correct-answer-Verification
