HACCP

A new restaurant decides to develop a HACCP Plan- the First Step is

• Monitor
• Verify
• Hire a consulting company
• Conduct a Hazard Analysis

Which is NOT one of the HACCP principles

• Check the system and verify that it works
• Develops procedures to educate the regulators about the HACCP principles
• Identify likely hazards
• establish Critical control points

The HACCP plan is based on ...

• flow charts for each foodproper equipment
• Mr. HACCPS rules of safety
• food practices of safety from local educators
• local food inspectors

Determining how and when the critical limits are being met is part of which HACCP principle?

• Record Keeping
• Monitoring
• hazard analysis
• Establishing Critical Control Points

What is the goal of HACCP?

• Keep the establishment pest free
• To raise money in fees for the federal gov't 
• To establish awareness of the safety rules for employees
• identify and control possible hazards throughout the flow of food

Which is not a reason for variance

• smoking for perserving on site
• curing foods on site
• sprouting beans and sprouts on site
• serving wild buffalo burgers

Recording temperatures from the oven, every hour is following which HAACP plan?

• record keeping
• monitoring
• verifying
• Critical control limits

Whats the thrid step of HAACP

• Establishing Hazard Analysis
• Establishing Critical Control Limits
• Establishing Critical control points
• Verifying

Which is NOT one of the HACCP principles

• Check the system and verify that it works
• Develops procedures to educate the regulators about the HACCP principles
• Identify likely hazards
• establish Critical control points

A person who monitors critical control points would monitor:

• a food’s flow through the establishment
• The cost of food
• the Foods pH level
• The amount of fat in the meal