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LEARN2SERVE FOOD MANAGER
CERTIFICATION EXAM 2025 | ACTUAL EXAM
QUESTIONS WITH VERIFIED 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
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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
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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
LEARN2SERVE FOOD MANAGER
CERTIFICATION EXAM 2025 | ACTUAL EXAM
QUESTIONS WITH VERIFIED 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
,2|Page
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
, 3|Page
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
