7 Principles of 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

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

Whats the third step of HAACP

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

The temperature of a pot of beef stew is checked during holding.  The stew has not met the critical limit and is thrown out according to house policy.  Throwing out the stew is an example of which HACCP principle?

• Monitoring
• Verification
• Hazard analysis
• Corrective Action

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

• Monitoring
• Verification
• Hazard Analysis
• Record keeping

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

• record keeping
• monitoring
• verifying
• Critical control limits

What does HACCP stand for?

• Hazard Analysis and Critical Control Point

• Hazard And Critical Control Point

• Health Analysis and Critical Control Point

• Hazard And Critical Cooking Point

How many principles are there in a HACCP system?

• Four

• Seven

• Eighteen

• Ten

HACCP can be applied to industries other than food.

• True

• False