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Food Safety Manager Training Exam Questions and Answers 2024/2025( A+ GRADED 100% VERIFIED).
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Food Safety Manager Training Exam Questions and Answers 2024/2025( A+ GRADED 100% VERIFIED).
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Food Safety Manager TrainingHACCP - ANS Hazard Analysis Critical Control Point
When creating a HACCP plan, what is the purpose of the Hazard Analysis? - ANS
What is an example of a monitoring system for a HACCP plan? - ANS
What is the purpose of a regulatory authority inspection? - ANS
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? - ANS 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? - ANS Observe how and
when employees are washing their hands.
Active Managerial Control - ANS a system to create food safety procedures and implement
them
What is the 3 step process to active managerial control? - ANS 1. Create policy
2. Train
3. Follow up
Active Managerial Control Policy - ANS tells staff how to control food safety hazards in your
establishment
SOP - ANS Standard Operating Procedure
5 most common food safety risks in the US? - ANS 1. Unsafe holding temperatures
2. Inadequate cooking
3. Contaminated equipment
4. Food from an unsafe or unapproved supplier
5. Poor personal hygiene
What is a simple way to organize an active manager control policy? - ANS What
Why
How (Where, when)
What if
, HACCP Plan - ANS a process used throughout food service industry to identify and present
hazards
Hazard Analysis - ANS a systematic process for identifying potential food hazards
Critical Control Points - ANS Identify steps where hazards can be prevented, eliminated, or
reduced to acceptable levels
The 7 principles of HACCP - ANS 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) - ANS a step or procedure where a food hazard can
be prevented, eliminated, or reduced to a safe level.
Set Critical Limits - ANS a measurable or observable parameter that must be achieved to
control a hazard.
Which risk factor is common to all establishments? - ANS Poor personal hygiene among food
workers
Which of the following is most likely to lead to a violation in a future inspection? - ANS Not
writing down the inspector's food safety suggestions
What is the least effective way to have a training meeting for new employees? - ANS Explain
safety principles through lecture
What naturally happens when an establishment does not have standard operating procedures?
- ANS Food workers complete tasks their own way or however they originally learned
How can you evaluate the effectiveness of a policy? - ANS Verify that the risk has decreased
since the policy was made
Which is an example of positive reinforcement? - ANS Recognizing exceptional performance in
front of other workers
Which of the following employees should a restaurant owner invite to help write policy for
cooling food? - ANS Those who work most closely with said topic
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