360 Training Food Protection Manager Certification Exam Newest 2025
Actual Questions with 100% Correct Verified Answers/ Rated A+
1. after preliminary tasks what will the HACCP team need follow the HACCP
to work on the initial plan? principles
2. which of the following is not included in the corrective create a sampling
action principle? protocol
-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 conducts preventive
a hazard analysis and identifies appropri-
ate__________________measures.
4. succesful implementation of HACCp plan depends top management
upon the commitment of _____________?
5. people working on the HACCP plan are responsible developing, im-
for plementing, and
maintaining the
HACCP plan
6. thermal processing & chilling are examples of critical control
points
7. visual observations, PH, moisture level are some ex- monitoring activi-
amples of ties
8. corrective action principle preventing sale of
unsafe product
9. using the first principle, the team conducts a hazard preventative
analysis and identifies appropriate __________ mea-
sures
10. the viral infection for hepatitis a can be most effective- personal hy-
ly controlled if: giene/hand wash-
ing
11.
1/4
Actual Questions with 100% Correct Verified Answers/ Rated A+
1. after preliminary tasks what will the HACCP team need follow the HACCP
to work on the initial plan? principles
2. which of the following is not included in the corrective create a sampling
action principle? protocol
-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 conducts preventive
a hazard analysis and identifies appropri-
ate__________________measures.
4. succesful implementation of HACCp plan depends top management
upon the commitment of _____________?
5. people working on the HACCP plan are responsible developing, im-
for plementing, and
maintaining the
HACCP plan
6. thermal processing & chilling are examples of critical control
points
7. visual observations, PH, moisture level are some ex- monitoring activi-
amples of ties
8. corrective action principle preventing sale of
unsafe product
9. using the first principle, the team conducts a hazard preventative
analysis and identifies appropriate __________ mea-
sures
10. the viral infection for hepatitis a can be most effective- personal hy-
ly controlled if: giene/hand wash-
ing
11.
1/4
