360 Training Food Protection Manager
Certification Questions and Valid Correct Answers
1. after preliminary tasks what will the HACCP team need follow the
HACCP princi-
to work on the initial plan? ples
2. which of the following is not included in the corrective create a
sampling protocol
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
3. using the first principle the team preventive
conducts a hazard analysis and
identifies appropri- ate measures.
4. succesful implementation of HACCp plan top management
depends upon the commitment of ?
5. people working on the HACCP plan are responsible for developing,
implement-
ing, and maintaining
the HACCP plan
6. thermal processing & chilling are examples of critical control points
7. visual observations, PH, moisture level are some exam- monitoring
activities
ples of
8. corrective action principle preventing sale of
unsafe product
9. using the first principle, the team conducts a ard analysis
haz- and
1/
7
, 360 Training Food Protection Manager
Certification Questions and Valid Correct Answers
identifies appropriate preventative
mea- sures
10.
2/
7
Certification Questions and Valid Correct Answers
1. after preliminary tasks what will the HACCP team need follow the
HACCP princi-
to work on the initial plan? ples
2. which of the following is not included in the corrective create a
sampling protocol
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
3. using the first principle the team preventive
conducts a hazard analysis and
identifies appropri- ate measures.
4. succesful implementation of HACCp plan top management
depends upon the commitment of ?
5. people working on the HACCP plan are responsible for developing,
implement-
ing, and maintaining
the HACCP plan
6. thermal processing & chilling are examples of critical control points
7. visual observations, PH, moisture level are some exam- monitoring
activities
ples of
8. corrective action principle preventing sale of
unsafe product
9. using the first principle, the team conducts a ard analysis
haz- and
1/
7
, 360 Training Food Protection Manager
Certification Questions and Valid Correct Answers
identifies appropriate preventative
mea- sures
10.
2/
7
