Year 9 HACCP Food System Quiz 2

What does HACCP stand for?

• Hazard Analysis and Critical Control Points

• Hazard Assessment and Critical Control Points

• Hazard Analysis and Critical Control Procedures

• Hazard Assessment and Critical Control Procedures

Which of the following is the first step in the HACCP system?

• Establishing critical limits

• Conducting a hazard analysis

• Establishing monitoring procedures

• Identifying corrective actions

What is the main purpose of a Critical Control Point (CCP)?

• To identify potential hazards

• To monitor food safety

• To control a specific hazard

• To establish corrective actions

Which of the following is NOT a type of hazard considered in HACCP?

• Biological

• Chemical

• Physical

• Psychological

What is the primary goal of food safety management?

• To increase food production

• To ensure food is safe to eat

• To reduce food costs

• To improve food taste

Which of the following is an example of a biological hazard?

• Metal fragments

• Pesticide residues

• Bacteria

• Cleaning chemicals

What is risk assessment in the context of HACCP?

• Identifying potential hazards

• Evaluating the likelihood and severity of hazards

• Monitoring food safety procedures

• Establishing critical limits

Which of the following is a critical limit in a HACCP plan?

• The temperature at which food must be cooked

• The number of employees in a kitchen

• The cost of ingredients

• The colour of the packaging

What is the purpose of monitoring procedures in HACCP?

• To identify hazards

• To ensure critical limits are met

• To establish corrective actions

• To conduct risk assessments

Which of the following is an example of a corrective action in HACCP?

• Cooking food to the correct temperature

• Identifying a new hazard

• Training staff on food safety

• Discarding contaminated food