HACCP

Who below is not a food handler?

• Workers in a food business

• Persons in contact with food

• Persons who clean utensils

• Cashiers in the food business

Which below is an effect of poor hygiene?

• Food poisoning

• Outbreak of diseases

• Loss of Customers

• All are correct

Which is not part of the three steps

needed to effectively clean

and sanitize utensils:

• Washing

• Sanitizing

• Drying

• Cleaning

HACCP stands for

• Hazards Analysis critical control plans

• Hazard Analysis critical control points

• Hazards Analysis critical controls point

• Hazards Analysis critical control points

All are food hazards except 1:

• Biological

• Chemical

• Allergens

• Physical

• Equipment

Safe food is......................

• free

  from contaminants

• Properly cooked

• kept a good temperature

• able to provide energy

Food Hygiene is.............................................

• ensuring that food that is not undercooked

• measures necessary to ensure the

  safety of food.

• a plan to ensure we have appropriate PPE

• Measures put in place to avoid spicy food

Safe to eat means?

• food will not cause illness

• Food is properly cooked

• Food is properly stored

• Food is properly frozen

Which one is not a high risk food?

• Raw Foods

• Vegetables

• Bread

• Milk,

which food is not low risk

• Packed Foods

• Fruits

• Tinned

• fish