HACCP Managers Certificate Course
Questions And Answers
Food service organizations can obtain the following benefits from implementing a HACCP plan?
A. Food safety
B. Less waste
C. Increased efficiency
D. Liability control all are correct
It is becoming easier for food borne illness to spread around the world because
A. there is an increase in litigation
B. channels of distribution have increased
C. people are eating more convenience foods
D. markets for imported foods have increased B, C, D
The primary problem with traditional food service systems is that they are ...
A. not applicable world wide
B. not preventative
C. too complex to implement
, HACCP Managers Certificate Course
Questions And Answers
D. only applicable in manufacturing operations B
Which of the following can pose a threat to food safety if not properly controlled?
A. Feedstuff
B. Fertilizers
C. Pesticides
D. Veterinary drugs
Which of the following factors contribute to the deterioration and spoilage of food products?
A. time
B. temperature
C. humidity
D. country of origin A, B, and C
Which of the following can have an impact on food safety?
A. Facilities design
B. Facilities location
, HACCP Managers Certificate Course
Questions And Answers
C. Construction costs
D. Construction materials A, B, and D
To ensure that temperatures are accurate, equipment should be routinely _________________.
Calibrated
Containers for waste, byproducts, and dangerous substances need to be:
A. labeled
B. stored outside
C. suitably constructed
D. in good repair A, C, and D
Potable water must be used to ....
A. wash hands
B. wash foods
C. clean equipment
D. clean the facility all are correct
Questions And Answers
Food service organizations can obtain the following benefits from implementing a HACCP plan?
A. Food safety
B. Less waste
C. Increased efficiency
D. Liability control all are correct
It is becoming easier for food borne illness to spread around the world because
A. there is an increase in litigation
B. channels of distribution have increased
C. people are eating more convenience foods
D. markets for imported foods have increased B, C, D
The primary problem with traditional food service systems is that they are ...
A. not applicable world wide
B. not preventative
C. too complex to implement
, HACCP Managers Certificate Course
Questions And Answers
D. only applicable in manufacturing operations B
Which of the following can pose a threat to food safety if not properly controlled?
A. Feedstuff
B. Fertilizers
C. Pesticides
D. Veterinary drugs
Which of the following factors contribute to the deterioration and spoilage of food products?
A. time
B. temperature
C. humidity
D. country of origin A, B, and C
Which of the following can have an impact on food safety?
A. Facilities design
B. Facilities location
, HACCP Managers Certificate Course
Questions And Answers
C. Construction costs
D. Construction materials A, B, and D
To ensure that temperatures are accurate, equipment should be routinely _________________.
Calibrated
Containers for waste, byproducts, and dangerous substances need to be:
A. labeled
B. stored outside
C. suitably constructed
D. in good repair A, C, and D
Potable water must be used to ....
A. wash hands
B. wash foods
C. clean equipment
D. clean the facility all are correct
