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HACCP

Authored by R Shillitoe

Other

4th Grade

Used 3+ times

HACCP
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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Biological

Microbiological

Physical

Chemical

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

63°C

100°C

75°C

50°C

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Chemical

Physical

Microbiological

Biological

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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