HACCP

What is HACCP?

• Hazard Analysis and Critical Control Point

• Health and Catering Control Point

• Hazardous Analysis and Critical Control Procedure

• Health and Safety Control Plan

What temperature should high-risk foods be kept at?

• -5°C - 0°C

• 20°C - 25°C

• 10°C - 15°C

• 0°C - 5°C

What is the main type of food safety hazard caused by harmful bacteria?

• Biological

• Microbiological

• Physical

• Chemical

What is the purpose of stock rotation in food storage?

• To keep track of inventory

• To prevent cross-contamination

• To ensure food is stored at the correct temperature

• To maintain food quality and safety

What is the recommended minimum temperature for serving hot foods to prevent food poisoning?

• 63°C

• 100°C

• 75°C

• 50°C

What is the main type of food safety hazard caused by objects in food?

• Chemical

• Physical

• Microbiological

• Biological

What is the purpose of using colour coded chopping boards in food preparation?

• To prevent cross-contamination

• To add visual appeal to the food

• To make the kitchen look organized

• To indicate the type of food being prepared

What is the recommended temperature for serving cold food to prevent food poisoning?

• 5°C

• 10°C

• -5°C

• 0°C

What is the purpose of keeping records in food businesses?

• To track employee attendance

• To show that procedures in place are working

• To monitor the business's financial performance

• To keep track of customer feedback

What is the main type of food safety hazard caused by cleaning substances?

• Chemical

• Physical

• Biological

• Microbiological