Food Safety Manager Training Exam Questions With Correct Answers
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Course
Food safety manager
Institution
Food Safety Manager
Food Safety Manager Training Exam
Questions With Correct Answers
HACCP - answerHazard Analysis Critical Control Point
When creating a HACCP plan, what is the purpose of the Hazard Analysis? - answer
What is an example of a monitoring system for a HACCP plan? - answer
What is the purpose of a r...
BRIGHTSTARS EXAM STUDY SOLUTIONS 8/15/2024 2:05 PM
Food Safety Manager Training Exam
Questions With Correct Answers
HACCP - answer✔✔Hazard Analysis Critical Control Point
When creating a HACCP plan, what is the purpose of the Hazard Analysis? - answer✔✔
What is an example of a monitoring system for a HACCP plan? - answer✔✔
What is the purpose of a regulatory authority inspection? - answer✔✔
A manager wants to make sure his employees comply with the new food safety policy.
What is the best way for the manager to promote compliance? - answer✔✔Train them on the
new policy and then follow up.
A food manager recently conducted a training session about hand washing.
Which is an effective way for the manager to follow up on the training? - answer✔✔Observe
how and when employees are washing their hands.
Active Managerial Control - answer✔✔a system to create food safety procedures and implement
them
What is the 3 step process to active managerial control? - answer✔✔1. Create policy
2. Train
3. Follow up
Active Managerial Control Policy - answer✔✔tells staff how to control food safety hazards in
your establishment
SOP - answer✔✔Standard Operating Procedure
5 most common food safety risks in the US? - answer✔✔1. Unsafe holding temperatures
2. Inadequate cooking
3. Contaminated equipment
, BRIGHTSTARS EXAM STUDY SOLUTIONS 8/15/2024 2:05 PM
4. Food from an unsafe or unapproved supplier
5. Poor personal hygiene
What is a simple way to organize an active manager control policy? - answer✔✔What
Why
How (Where, when)
What if
HACCP Plan - answer✔✔a process used throughout food service industry to identify and present
hazards
Hazard Analysis - answer✔✔a systematic process for identifying potential food hazards
Critical Control Points - answer✔✔Identify steps where hazards can be prevented, eliminated, or
reduced to acceptable levels
The 7 principals of HACCP - answer✔✔1. Perform a hazard analysis
2. Determine Critical Control Points (CCPs)
3. Set Critical Limits
4. Establish a Monitoring System
5. Establish Corrective Actions.
6. Establish Verification Procedures
7. Establish Record keeping Procedures.
Determining Critical Control Points (CCPs) - answer✔✔a step or procedure where a food hazard
can be prevented, eliminated, or reduced to a safe level.
Set Critical Limits - answer✔✔a measurable or observable parameter that must be achieved to
control a hazard.
Which risk factor is common to all establishments? - answer✔✔Poor personal hygiene among
food workers
Which of the following is most likely to lead to a violation in a future inspection? -
answer✔✔Not writing down the inspector's food safety suggestions
What is the least effective way to have a training meeting for new employees? -
answer✔✔Explain safety principles through lecture
What naturally happens when an establishment does not have standard operating procedures? -
answer✔✔Food workers complete tasks their own way or however they originally learded
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