food safety sanitation_HACCP_ tutorial

HACCP system is designed to :

• anticipate and control problems before they happen.

• anticipate and control problems during the time

• anticipate and control problems after they happen.

2 additional benefits of HACCP to be compared to conventional inspection methods is :

• enables food managers to identify the foods & process that are most likely to cause FBI.

• to add more job details in the scope

• to accurately describes the overall condition of the establishment.

HACCP stands for

• Hazard analysis and critical control point.

• Hazard analysis and control critical point.

• Hazard analyze and control critical point.

How many principles in HACCP

• One

• Three

• Five

• Seven

Which of the following is NOT a type of hazard?

• Biological hazards

• Chemical hazards

• Physical hazards

• Emotional hazards

What is the third principles in HACCP

• Assess potential hazards

• Identify the critical control points (CCP)

• Establish critical limits

• Establish procedures to monitor CCPs

A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?

• 
  Checking the critical limit

• 
  Recording the temperature in the log book

• 
  Reheating the soup

• Sanitizing the thermometer probe

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

• Where the hazards must be controlled to ensure food safety

  
  

• Something that must be supervised by the manager

• Where food is destroyed to ensure customer safety

• 
  Where additional training is always required

Refers to the step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

• Critical limits

• hazards analysis

• corrective action

• Critical Control Point

Refers to the planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future verification.

• Hazard Analysis

• verification

• Corrective Action

• monitoring