360 Training Food Protection Manager Certification
2024-2025. Question & Correct Detailed Answers.
Graded A
According to the food code proper food labels do not have to contain: - ANSthe
name and address of the facility that distributes the item
after preliminary tasks what will the HACCP team need to work on the initial plan?
- ANSfollow the HACCP principles
at its core the FSMA makes it clear that the __________ has the primary
responsibilities for food safety. - ANSfood industry
Beef, pork, veal lamb temp - ANS160
casseroles temp - ANS165 degrees
clams, oysters, mussels - ANScook until shells open during cooking
corrective action principle - ANSpreventing sale of unsafe product
duck & goose - ANS165
egg dishes temp - ANS160
pg. 1
, eggs - ANScook until yolk and white are firm
employees must receive education and training in: - ANSpurpose and function of
the HACCP system
employees trained to receive deliveries from your wholesales are expected to
complete the following steps except: - ANSlabel rejected items
fin fish temp - ANS145 degrees
fresh pork - ANS145
leftovers temp - ANS165 degrees
people working on the HACCP plan are responsible for - ANSdeveloping,
implementing, and maintaining the HACCP plan
poultry thighs, legs, wings - ANS165
poultry, breasts, roasts - ANS165
raw fresh ham - ANS145
reheated precooked ham - ANS140
pg. 2
2024-2025. Question & Correct Detailed Answers.
Graded A
According to the food code proper food labels do not have to contain: - ANSthe
name and address of the facility that distributes the item
after preliminary tasks what will the HACCP team need to work on the initial plan?
- ANSfollow the HACCP principles
at its core the FSMA makes it clear that the __________ has the primary
responsibilities for food safety. - ANSfood industry
Beef, pork, veal lamb temp - ANS160
casseroles temp - ANS165 degrees
clams, oysters, mussels - ANScook until shells open during cooking
corrective action principle - ANSpreventing sale of unsafe product
duck & goose - ANS165
egg dishes temp - ANS160
pg. 1
, eggs - ANScook until yolk and white are firm
employees must receive education and training in: - ANSpurpose and function of
the HACCP system
employees trained to receive deliveries from your wholesales are expected to
complete the following steps except: - ANSlabel rejected items
fin fish temp - ANS145 degrees
fresh pork - ANS145
leftovers temp - ANS165 degrees
people working on the HACCP plan are responsible for - ANSdeveloping,
implementing, and maintaining the HACCP plan
poultry thighs, legs, wings - ANS165
poultry, breasts, roasts - ANS165
raw fresh ham - ANS145
reheated precooked ham - ANS140
pg. 2
