The definition of HACCP is a system which identifies, evaluates and controls:

• Hazard which are significant for food safety

• Hazard which are significant for food quality

• Hazard which are significant for food safety and food quality

• All hazards

The purpose of HACCP plan is to:

• Make you do more work

• Eliminate potential hazards from food to make it safe to eat

• Microbiological monitoring

• Approved reputable suppliers

Which one of the following would not be included in the pre-requisite program (PRP)?

• Integrated pest management

• Effective cleaning and disinfection

• Microbiological monitoring

• Approved reputable suppliers

Food Safety Hazard classified as:

• Biological, Chemical, Physical and Allergen

• Biological, Chemical and Physical

• Biological, Environment, Chemical and Allergen

• All the answer above

Which of these would be suitable control to prevent harmful level of low temperature pathogens building up during storage of cooked meat?

• Check the chiller temperature is below 5°C

• Storing cooked meat in a separate chiller to raw products

• Ensuring adequate stock rotation measure is in place

• Disposing of the meat if it starts to spoil

During an audit you identified fruit flies near the fruit storage areas. The best pre-requisites to audit, to establish the cause would be.

• Cleaning and stock control

• Pest control and contamination risks

• Personal hygiene and stock control

• Cleaning and recording system

Which of the following will control multiplication hazards in chillers most effectively?

• Storing high-risk and raw food separately

• Storing all low-risk and cooked food separately

• Keeping temperature below 5°C

• Cleaning and disinfecting monthly

Question 2 of the decision tree ask “Is the step specifically designed to eliminate the likely occurrence of a hazard or reduce it to an acceptable level? To which of the following steps would you answer be yes?

• Storage of vegetables in refrigerator

• Frozen delivery of raw goods

• Mixing in a clean vessel

• Passing finished products through a metal detector

Which one of the following is true about critical limits?

• They should be determined by using the decision tree

• They must be determined for every control point in the hazard analysis

• They separate the acceptable from the unacceptable

• They monitor the effectiveness of corrective actions

Which of the following are monitoring activities?

• Discarding food, auditing and observation of personal hygiene

• Checking date codes, measuring pH and rejecting supplies

• Checking temperatures, measuring pH and observation of personal hygiene

• Checking temperature, discarding food and auditing