HACCP

Front

What does HACCP stand for?

Back

Hazard Analysis and Critical Control Point

Front

What is the main goal of HACCP?

Back

Control food safety hazards

Front

Which of the following is an example of a biological hazard? A. Salmonella, B. Cleaning agents, C. Metal fragments, D. Plastic wrap

Back

Salmonella

Front

What type of hazard includes cleaning agents and pesticides?

Back

Chemical hazard

Front

Which is an example of a physical hazard? A. E. coli, B. Detergent, C. Mold, D. Glass fragments

Back

Mold

Front

What is the primary purpose of food safety?

Back

To prevent foodborne illnesses

Front

Which control measure helps prevent biological hazards? A. Using cleaning agents, B. Handwashing and proper cooking, C. Mixing different ingredients, D. Avoiding plastic use

Back

Handwashing and proper cooking

Front

Which microorganism can cause foodborne illness? A. Lead, B. Plastic, C. Norovirus, D. Mercury

Back

Norovirus

Front

Which of the following is a type of chemical hazard? A. Mold, B. Glass, C. Lead, D. Yeast

Back

Lead

Front

What is the best way to prevent cross-contamination?

Back

Segregation and proper labeling