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360 Training Food Protection Manager
Certification EXAM (QUESTIONS WITH
VERIFIED ANSWERS) GRADED A+
After preliminary tasks what will the HACCP team need to work on the initial plan?
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
create a sampling protocol
using the first principle the team conducts a hazard analysis and identifies
appropriate__________________measures.
preventive
succesful implementation of HACCp plan depends upon the commitment of _____________?
top management
people working on the HACCP plan are responsible for
developing, implementing, and maintaining the HACCP plan
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thermal processing & chilling are examples of
critical control points
visual observations, PH, moisture level are some examples of
monitoring activities
corrective action principle
preventing sale of unsafe product
using the first principle, the team conducts a hazard analysis and identifies appropriate __________
measures
preventative
the viral infection for hepatitis a can be most effectively controlled if:
personal hygiene/hand washing
using the fourth principle, the HACCP team establishes monitoring procedures to:
monitor by measuring/observing critical control points
according to the food code proper food labels do not have to contain:
the name and address of the facility that distributes the item
360 Training Food Protection Manager
Certification EXAM (QUESTIONS WITH
VERIFIED ANSWERS) GRADED A+
After preliminary tasks what will the HACCP team need to work on the initial plan?
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
create a sampling protocol
using the first principle the team conducts a hazard analysis and identifies
appropriate__________________measures.
preventive
succesful implementation of HACCp plan depends upon the commitment of _____________?
top management
people working on the HACCP plan are responsible for
developing, implementing, and maintaining the HACCP plan
, SCORE MORE
thermal processing & chilling are examples of
critical control points
visual observations, PH, moisture level are some examples of
monitoring activities
corrective action principle
preventing sale of unsafe product
using the first principle, the team conducts a hazard analysis and identifies appropriate __________
measures
preventative
the viral infection for hepatitis a can be most effectively controlled if:
personal hygiene/hand washing
using the fourth principle, the HACCP team establishes monitoring procedures to:
monitor by measuring/observing critical control points
according to the food code proper food labels do not have to contain:
the name and address of the facility that distributes the item
