
HACCP
Professional Development
12th Grade - University
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25 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A new restaurant decides to develop a HACCP Plan- the First Step is
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which is NOT one of the HACCP principles
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The HACCP plan is based on ...
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Determining how and when the critical limits are being met is part of which HACCP principle?
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the goal of HACCP?
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which is not a reason for variance
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Recording temperatures from the oven, every hour is following which HAACP plan?
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