HACCP and Food Safety Management Systems Quiz

What does HACCP stand for?

• Hazard Analysis and Critical Control Points

• Health and Safety Control Program

• Hazardous Chemical Control Plan

• Hazard Assessment and Control Procedures

Which organization was NOT involved in the development of HACCP?

• U.S. Army Laboratories

• World Health Organization

• NASA

• Pillsbury Company

What was the initial purpose of HACCP?

• To improve food taste

• To provide safe food for space expeditions

• To reduce food costs

• To enhance food packaging

Which of the following is NOT a type of hazard identified by HACCP?

• Biological

• Chemical

• Physical

• Nutritional

What is the first principle of HACCP?

• Establish critical limits

• Establish corrective actions

• Conduct a hazard analysis

• Monitor critical control points

What is a critical control point (CCP)?

• A point where food is served

• A method of cooking food

• A step where a hazard can be prevented, eliminated, or reduced

• A location where food is stored

What is the critical limit for cooking chicken at Lombardi's?

• 145 degrees Fahrenheit for 10 seconds

• 155 degrees Fahrenheit for 20 seconds

• 165 degrees Fahrenheit for 15 seconds

• 175 degrees Fahrenheit for 5 seconds

Who is responsible for monitoring the critical limit at Lombardi's?

• The head chef

• The grill cook

• The waiter

• The restaurant manager

What corrective action is taken if the chicken does not reach its critical limit?

• Cook it longer

• Serve it immediately

• Freeze it

• Discard it

How often does Lombardi's verify their HACCP system?

• Once a day

• Once a week

• Once a month

• Once a year