HACCP QUIZ MODULE 3

Which of the following is NOT a task HACCP is designed to do?

• Identify hazard

• Establish controls

• Develop production goals

• Monitor controls

Which of the following is NOT a type of hazard?

• Emotional

• Chemical

• Biological

• Physical

Which of the following is NOT a type of critical limit?

• Time

• Aw (Water Activity)

• Temperature

• Nutritional content

Maintaining an effective HACCP system does not require regularly scheduled verification activities

• True

• False

How many steps in HACCP?

• Five

• Six

• Seven

• Eight

What is the third step in HACCP

• Establish hazard analysis

• Establish critical control points

• Establishing critical control limits

• Verifying

HACCP can be applied to industries other than food

• True

• False

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

Which of the following best describes a critical control point in a process?

• Where the hazards must be controlled to ensure food safety

• Where food is destroyed to ensure customer safety

• Something that must be supervised by the manager

• Where additional training is always required