ISO 22000 Awareness Training

What does HACCP stand for?

• Hazard Analysis Company Control Practices

• Hazard Analysis Critical Control Point

How many steps to develop HACCP system?

• 6 steps

• 7 steps

Is the first step in developing a HACCP system to establish critical limits?

• Yes

• No

Which of the following is not one of the seven principles?

• Identify Hazards

• Establish Critical Control Point

• Revising recipe

What types of hazards need to be identified?

• Microbiological, Mechanical & Physical

• Physical, Allergen & Microbiological

• Microbiological, Chemical & Physical

Based on the picture, is this a case of physical contamination?

• True

• False

• Maybe

The chef is handling raw chicken and using the same knife to cut cooked braised chicken. What type of hazard does this practice lead to?

• Chemical hazard

• Physical hazard

• Microbiological

Cleaning equipment is stored inside the walk-in chiller for easy access to clean the chiller after operation. Could this lead to a hazard?

• Yes

• No

What is safe food?

• Food that free from contamination & does not cause illness, harm or injury

• Prevent food contaminated by hazards

• All above

Why do we need to create a flow diagram?

• To show a step-by-step guide for each process

• For security purpose