Domain 2 Operations Sample Questions Provided by Allin Tallmadge ACS CCP
Sample Question 1.) What is SOP?
Standard operating practice
Systems of Procedures
Standard operation procedures
Safe operating practices
Sample Question 2.) Sanitary Design for Facilities be concerned with all but which of the following:
Separating traffic between sanitary and unsanitary environments
Sewer and septic needs
Limiting cross contamination possibilities
Micro Allergenic air filtration
Sample Question 3.) In the development and maintenance of SOPs what is NOT important
Written protocols
Availability and Proper storage of procedure manuals
Training
Break room schedule
Sample Question 4.) Safe cheese service does NOT involve which of the following:
Clean as you go
Cross contact
One cheese/one board/one knife
Printing cheese scale
Sample Question 5.) Cleaning and sanitation protocols do NOT involve
Cleaning and maintenance schedules
How to deal with spills and cleanup
Chemicals, chemical use and cleaning agents
Setting and replacing insect pest strips
Sample Question 6.) Crisis management deals with all of the following BUT
Recalls and withdrawals
Legal Counsel
Power outages
Hysteria over Spilled milk
Sample Question 7.) Personnel Policies should be concerned with
Fair labor practices in the US and Abroad
Employee provided meals
Body art
Hair style and length
Sample Questions 8.) Facilities should contain the following zones
Restrooms and break areas
Refrigerated storage and dry storage
Cheese Ripening and aging area
Food handling/preparation area and non-food handling areas
Answers can be found within the tutorials that Allin wrote for Domain 2.
Per Allin, here are the answers: 1:3, 2:4, 3:4, 4:4, 5:4, 6:4, 7:1, 8:4
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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