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HACCP Managers Certificate Course Questions and Answers 100% Solved
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HACCP Managers Certificate Course
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HACCP Managers Certificate CourseHazard Analysis Critical Control Point System - answerthe disciplined application of science to each specific food process in order to identify, evaluate, and control potential hazards to food safety (*preventative)
How does HACCP differ from traditional food safety systems?
A. it is science based
B. it is a systematic process for identifying, evaluating, and controlling hazards
C. It is preventative
D. Sanitation practices are improved - answerA, B, and C
The Codex Alementarius Commission ...
A. develops worldwide agricultural policy
B. raises money for relief efforts around the world C. provides medicine and vaccines to underdeveloped nations
D. develops international food safety standards - answerD
Food service organizations can obtain the following benefits from implementing a HACCP plan?
A. Food safety
B. Less waste
C. Increased efficiency
D. Liability control - answerall are correct
It is becoming easier for food borne illness to spread around the world because A. there is an increase in litigation
B. channels of distribution have increased
C. people are eating more convenience foods
D. markets for imported foods have increased - answerB, C, D
The primary problem with traditional food service systems is that they are ...
A. not applicable world wide
B. not preventative
C. too complex to implement
D. only applicable in manufacturing operations - answerB
Which of the following can pose a threat to food safety if not properly controlled?
A. Feedstuff
B. Fertilizers
C. Pesticides
D. Veterinary drugs - answer Which of the following factors contribute to the deterioration and spoilage of food products?
A. time
B. temperature
C. humidity D. country of origin - answerA, B, and C
Which of the following can have an impact on food safety? A. Facilities design
B. Facilities location
C. Construction costs
D. Construction materials - answerA, B, and D
To ensure that temperatures are accurate, equipment should be routinely _________________. - answerCalibrated
Containers for waste, byproducts, and dangerous substances need to be: A. labeled
B. stored outside
C. suitably constructed
D. in good repair - answerA, C, and D
Potable water must be used to ....
A. wash hands
B. wash foods
C. clean equipment
D. clean the facility - answerall are correct
When transporting foods, measures should be taken to: A. protect food from damage
B. keep foods frozen
C. control spoilage D. control the growth of harmful, pathogenic microorganisms - answerA, C, D
Products should contain sufficient information that: A. the next person in the food chain can handle them properly
B. consumers can make informed choices
C. consumers know how to prepare food safely
D. consumers can replicate the product recipe - answerA, B, and C
HACCP System - answerHazard Analysis Critical Control Point System
Codex Alimentarious - answercommission established to compile internationally accepted food service standards and regulations (responsible for revising and updating them)
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