Hilton HACCP Refresher Training Quiz

What is the benefit of practicing food hygiene in work place?

• Reduce risk of food poisoning

• Negative Press Coverage

• Closure of outlet due to food poisoning

What is incorrect about HACCP?

• Hazard Analysis Critical Control Point

• Effective security & safety assurance

• Implemented in 1960 by Nasa & US Army Laboratory

This is a structured & preventative system that achieves safety through hazard identification & control. It contains 7 principles.

What system am I?

• Pre Requisite Program / PRP / Food safety procedures

• HACCP

Basic good hygiene practices that implemented before HACCP.

Eg Cleaning, Personal Hygiene, Pest Control.

What system am I?

• Pre Requisite Program / PRP / Food Safety Procedures

• HACCP

Which is NOT part of the 3 main food hazards?

• Salmonella , E.Coli

• Antibiotic , Vitamin

• Metal Objects, Jewellery

Which is NOT part of good personal hygiene?

• Clean & short fingernails

• Chef does not need to wear Chef Hat / Hair net when preparing food.

• No jewellery & watches in the kitchen

When do you need to wash your hands?

• After smoking / After visiting toilet

• Before handling food / Before entering kitchen

• All of that above

Which one is high risk food that required time temp control?

• Dry Items

• Cooked meat / Cold cut

• Canned food

What is the secondary shelf life for chilled poultry, seafood, and fresh oyster?

• 1 day

• 2 days

• 3 days

What is NOT the food safety practice to prevent cross contamination?

• Separate Storage if Raw & Cooked Food

• Practice color coded chopping board

• Keep personal belonging items (bag & shoes) in the food prep area