HACCP

Poor hygiene can be a major cause of illness

• True

• False

What does bacteria need to grow?

• Warmth

• Ice

• Water

• Time

• Food

What temperature should frozen food be stored at?

• Below -18^C

• Below 5^C

• Over 60^c

• None of these

Q5. What are the temperatures that form the danger zone for food safety?

• 0 to 60 degrees

• 60 degrees to 100 degrees

• Between 5 degrees and 63 degrees

• Under 5 degrees

What happens to bacteria when they are cooled to below 5c?

• Bacteria is dormant - grows slowly or not at all

• Bacteria dies

• Bacteria is in a deep sleep

• Bacteria is active so multiplying fast

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

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

What is the purpose of a food safety management system?

• Keep all areas of the facility clean and pest free
• Identify, tag, and repair faulty equipment within the facility
• Identify and control possible hazards through out the flow of food
• Identify, document and use the correct methods for receiving food