HACCP Awareness 0.5 day -Post test

By having HACCP my company will

• have more market accesibility in certain countries

• get global demand in world market

• meet public or consumer expectation that desires clean, high quality and safe products

• loose reputation

Presence of substances or conditions in the food that can be harmful to humans. This is definition of

• Food contamination

• Food borne illness

• Healthcare

• Internal audit

Below are the examples of chemical hazards except

• Salmonella bacteria

• Detergent

• Grease

• Pesticide

Which of the following are HACCP principles

• Conduct hazard analysis

• Determine the critical control point (CCP)

• Establish Critical Limits

• Establish a system to monitor CCP

• Establish the corrective action

Which principle does potential hazard is determined whether it is significant or not?

• Establish critical limits

• Determine the critical control point (CCP)

• Conduct hazard analysis

• Establish corrective action

What is critical control point?

• anything in process steps

• any point, step or procedure at which control can be  applied and food safety hazards can be prevented and eliminated or  reduced to an acceptable level

• food safety hazard

• management review

When does corrective action need to be taken?

• When boss ask me to

• when critical point is in control

• when the monitoring result show that a critical point deviates from the critical limits.

• when it is raining

Select all verification activities

• review of the HACCP system and records

• analysis of customer and consumers complaints related to food safety

• consistency of the current documentation

• review of salary