360 Training Food Protection Manager Certification

360 Training Food Protection Manager Certification
1. after preliminary tasks what will the HACCP team need
to work on the initial plan?
follow the HACCP
principles
2. which of the following is not included in the corrective
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
create a sampling
protocol
3. using the first principle the team conducts
a hazard analysis and identifies appropriate__________________measures.
preventive
4. succesful implementation of HACCp plan depends
upon the commitment of _____________?
top management
5. people working on the HACCP plan are responsible
for
developing, implementing, and
maintaining the
HACCP plan
6. thermal processing & chilling are examples of critical control
points
7. visual observations, PH, moisture level are some examples of
monitoring activities
8. corrective action principle preventing sale of
unsafe product
9. using the first principle, the team conducts a hazard
analysis and identifies appropriate __________ measures
preventative
10. the viral infection for hepatitis a can be most effectively controlled if:
personal hygiene/hand washing