FOOD MANAGER EXAM LEARN2SERVE
STUDY GUIDE EXAMINATION TEST 2026
COMPLETE QUESTIONS AND SOLUTIONS
GRADED A+
⩥ "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. 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. 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. Answer: monitoring, CCP
⩥ Monitoring Procedures should provide written documentation for use
during what later step. Answer: Verification
⩥ Establish Corrective Actions requires what three steps. Answer: 1)
determine and correct the cause of non-compliance - including who is
responsible for implementing the corrective action, 2) determine the
, disposition of the non-compliant product, 3) record the corrective
actions that have been taken
⩥ Deciding how often the entire HACCP system will be checked for
flaws and efficiency is a part of what stage. Answer: #6) Establishing
Verification Procedures
⩥ ________ Procedures validate that the plan is accurate and the
HACCP system operates according to plan.. Answer: Verification
⩥ Who should validate that the Verification Procedures are scientifically
sound and that all hazards have been identified?. Answer: Outside
experts, such as an unbiased independent authority, can also include
individuals internal to the food operation
⩥ The final stage of the HACCP system should include what four
components?. Answer: 1) a summary of the hazard analysis, 2) the goals
of the HACCP plan (including the preliminary tasks - team members,
product description, distribution method, flow chart), 3) supporting
documentation such as validation records, 4) records of any and all
corrections made by operating the HACCP system.
⩥ Ingredients for which critical limits have been established; Processing,
Storage and Distribution records; and Deviation & Corrective Action
records are examples of. Answer: HACCP records to keep following the
7th principle of HACCP system
STUDY GUIDE EXAMINATION TEST 2026
COMPLETE QUESTIONS AND SOLUTIONS
GRADED A+
⩥ "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. 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. 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. Answer: monitoring, CCP
⩥ Monitoring Procedures should provide written documentation for use
during what later step. Answer: Verification
⩥ Establish Corrective Actions requires what three steps. Answer: 1)
determine and correct the cause of non-compliance - including who is
responsible for implementing the corrective action, 2) determine the
, disposition of the non-compliant product, 3) record the corrective
actions that have been taken
⩥ Deciding how often the entire HACCP system will be checked for
flaws and efficiency is a part of what stage. Answer: #6) Establishing
Verification Procedures
⩥ ________ Procedures validate that the plan is accurate and the
HACCP system operates according to plan.. Answer: Verification
⩥ Who should validate that the Verification Procedures are scientifically
sound and that all hazards have been identified?. Answer: Outside
experts, such as an unbiased independent authority, can also include
individuals internal to the food operation
⩥ The final stage of the HACCP system should include what four
components?. Answer: 1) a summary of the hazard analysis, 2) the goals
of the HACCP plan (including the preliminary tasks - team members,
product description, distribution method, flow chart), 3) supporting
documentation such as validation records, 4) records of any and all
corrections made by operating the HACCP system.
⩥ Ingredients for which critical limits have been established; Processing,
Storage and Distribution records; and Deviation & Corrective Action
records are examples of. Answer: HACCP records to keep following the
7th principle of HACCP system
