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Manager Certification Exam Questions With Answers
/ // // // // //
HACCP //stands //for... //- //CORRECT //ANSWERS(S)✔✔Hazard //Analysis //Critical //Control //Points
7 //steps //of //HACCP //- //CORRECT //ANSWERS(S)✔✔1. //Analyze //hazards //of //high //risk //foods
2. //identify //the //CCPs
3. //establish //preventative //measures
4. //set //up //monitoring //procedure //to //monitor //CCPs
5. //make //corrective //actions
6. //verify //the //system //is //working
7. //keep //records //of //the //HACCP //system
Biohazard /
/definition //- /
/CORRECT /
/ANSWERS(S)✔✔a /
/toxic //or //infectious //agent //posing //a //threat //to //humans //or //the //environment
examples //of //biohazards //- //CORRECT //ANSWERS(S)✔✔-viruses //
-parasites
-pathogenic //bacteria
-spoilage //bacteria
-molds //and //yeasts
virus //definition //- //CORRECT //ANSWERS(S)✔✔a //parasite, //depends //on //a //host //to //survive
, roundworms //- //CORRECT //ANSWERS(S)✔✔infected //pork, //or //fish
flatworms //- //CORRECT //ANSWERS(S)✔✔beef, //pork, //and //fish //tapeworms
protozoa //- //CORRECT //ANSWERS(S)✔✔infect //water
bacteria //are... //- //CORRECT //ANSWERS(S)✔✔-larger //than //viruses
-some //are //good, //some //are //bad
-single-celled //with //nuclei //and //organic //cell //structure
bacteria //contamination //occurs //when //- //CORRECT //ANSWERS(S)✔✔-
food //is //processed //improperly
-handled //carelessly
-cross //contaminated //from //other //foods/ //surfaces
salmonella //- //CORRECT //ANSWERS(S)✔✔-undercooked //chicken
-food //exposed //to //animal //waste
-symptoms //within //12-72 //hrs
-diarrhea, //fever, //cramps
shigella //- //CORRECT //ANSWERS(S)✔✔-spread //by //flies //or //waste
-rashes, //arthritis, //kidney //failure
-symptoms //within //2-3 //days
-diarrhea
Manager Certification Exam Questions With Answers
/ // // // // //
HACCP //stands //for... //- //CORRECT //ANSWERS(S)✔✔Hazard //Analysis //Critical //Control //Points
7 //steps //of //HACCP //- //CORRECT //ANSWERS(S)✔✔1. //Analyze //hazards //of //high //risk //foods
2. //identify //the //CCPs
3. //establish //preventative //measures
4. //set //up //monitoring //procedure //to //monitor //CCPs
5. //make //corrective //actions
6. //verify //the //system //is //working
7. //keep //records //of //the //HACCP //system
Biohazard /
/definition //- /
/CORRECT /
/ANSWERS(S)✔✔a /
/toxic //or //infectious //agent //posing //a //threat //to //humans //or //the //environment
examples //of //biohazards //- //CORRECT //ANSWERS(S)✔✔-viruses //
-parasites
-pathogenic //bacteria
-spoilage //bacteria
-molds //and //yeasts
virus //definition //- //CORRECT //ANSWERS(S)✔✔a //parasite, //depends //on //a //host //to //survive
, roundworms //- //CORRECT //ANSWERS(S)✔✔infected //pork, //or //fish
flatworms //- //CORRECT //ANSWERS(S)✔✔beef, //pork, //and //fish //tapeworms
protozoa //- //CORRECT //ANSWERS(S)✔✔infect //water
bacteria //are... //- //CORRECT //ANSWERS(S)✔✔-larger //than //viruses
-some //are //good, //some //are //bad
-single-celled //with //nuclei //and //organic //cell //structure
bacteria //contamination //occurs //when //- //CORRECT //ANSWERS(S)✔✔-
food //is //processed //improperly
-handled //carelessly
-cross //contaminated //from //other //foods/ //surfaces
salmonella //- //CORRECT //ANSWERS(S)✔✔-undercooked //chicken
-food //exposed //to //animal //waste
-symptoms //within //12-72 //hrs
-diarrhea, //fever, //cramps
shigella //- //CORRECT //ANSWERS(S)✔✔-spread //by //flies //or //waste
-rashes, //arthritis, //kidney //failure
-symptoms //within //2-3 //days
-diarrhea
