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Food Safety Manager Exam with Complete Solutions
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Food Safety Manager Exam with Complete Solutions
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Food Safety Manager Exam with CompleteSolutions
HACCP Plan - Step 4 Correct Ans-Establish monitoring procedures - CONTROL HAZARDS, ex.
Insert thermometer into the middle of each cooked hamburger.
HACCP Plan - Step 5 Correct Ans-Identify corrective actions - CONTROL HAZARDS, ex. keep
cooking until internal temperature of 155 °F (68°C) is reached.
HACCP Plan - Step 6 Correct Ans-Verify that the system works - VERIFY ex. check
temperature logs.
HACCP Plan - Step 7 Correct Ans-Establish procedures for record keeping and documentation
- VERIFY ex. keep temperature logs for 6 months.
HACCP PLAN Correct Ans-1. Conduct a hazard analysis - IDENTIFY HAZARDS ex. bacteria
2. Determine critical control points (CCPs) - IDENTIFY HAZARDS, ex. cooking
3. Establish critical limits - CONTROL HAZARDS, ex. 155 °F (68°C) for 15 seconds
4. Establish monitoring procedures - CONTROL HAZARDS, ex. Insert thermometer into the
middle of each cooked hamburger.
5. Identify corrective actions - CONTROL HAZARDS, ex. keep cooking until internal temperature
of 155 °F (68°C) is reached.
6. Verify that the system works - VERIFY ex. check temperature logs.
, 7. Establish procedures for record keeping and documentation - VERIFY ex. keep temperature
logs for 6 months.
A HACCP Plan is needed to Correct Ans-vacuum-package meat and reduced-oxygen
packaging ( ROP).
Smoking or curing of meat requires the operator to obtain Correct Ans-a variance from the
regulatory authority and the operator must have a HACCP plan that is acceptable to the
regulatory authority.
Key drop deliveries must be stored in their Correct Ans-correct storage location.
Food safety control begins at Correct Ans-purchasing
What is the only reliable method for preventing backflow? Correct Ans-Air gap
What is the physical link between safe water and dirty water? Correct Ans-Cross-connection
Manual Dishwashing - minimum wash water temperature is Correct Ans-110°F (43°C).
On single tank machines using chemical sanitizers, wash at no less than Correct Ans-120°F
(50°C).
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