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Seven Principles of HACCP in Food Preparation

Authored by Cecilia Consunji

Education

7th Grade

Used 1+ times

Seven Principles of HACCP in Food Preparation
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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Hazard Analysis involves identifying potential hazards associated with food production processes.

True

False

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Identifying Critical Control Points (CCPs) is optional in the HACCP system.

True

False

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Establishing Critical Limits for each CCP involves setting measurable criteria to control identified hazards.

True

False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Monitoring CCPs is not necessary once critical limits are established.

True

False

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Corrective Actions are procedures to be followed when monitoring shows CCPs are not within critical limits.

True

False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Verification Procedures in HACCP are used to validate that the system is working effectively.

True

False

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Record-Keeping and Documentation are not required as part of the HACCP system.

True

False

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