HACCP Principles and Practices

What is the primary goal of the HACCP system?

• To improve food taste

• To identify and manage food safety hazards

• To increase food production speed

• To reduce food costs

What does the first principle of HACCP involve?

• Conducting a hazard analysis

• Establishing critical limits

• Monitoring CCPs

• Implementing corrective actions

What is a critical control point (CCP)?

• A step where food is packaged

• A point where a food safety hazard can be controlled

• A method for cooking food

• A location where food is stored

What is the purpose of establishing critical limits?

• To determine the cost of production

• To set safe and acceptable values for CCPs

• To identify potential suppliers

• To evaluate employee performance

Which of the following is NOT a factor to consider when monitoring CCPs?

• The frequency of monitoring

• The tools used for measurement

• The color of the food

• The responsible person for monitoring

What should be done if there is a deviation from a critical limit?

• Increase production speed

• Establish corrective actions

• Change the recipe

• Ignore the deviation

What is the purpose of verification procedures in HACCP?

• To improve food flavor

• To reduce production costs

• To train new employees

• To ensure the HACCP system is effective

Which of the following is an example of a verification activity?

• Marketing analysis

• Employee training

• Recipe development

• Product testing

What is the role of record-keeping in HACCP?

• To monitor food delivery times

• To track employee attendance

• To provide evidence of food safety procedures

• To calculate food production costs

How can technology assist in HACCP implementation?

• By reducing the need for human workers

• By automating cooking processes

• By increasing food shelf life

• By providing digital checklists for HACCP plans