Homework week commencing 7th October 2024 ACCP Quiz

What does HACCP stand for?

• Hazard Analysis Critical Control Points

• Health and Care Control Procedures

• Hazard and Chemical Control Plan

• Health Analysis Critical Care Points

Why is it important for food producers to have a HACCP system in place?

• To ensure food is cooked to the correct temperature

• To increase the speed of food production

• To reduce the cost of ingredients

• To improve the taste of food

What should be done when receiving chilled food?

• Check the temperature of the food

• Ignore the packaging condition

• Store it immediately without checking

• Mix it with other foods

What is a critical control point in the HACCP system?

• A step where hazards can be controlled

• A point where food is served

• A location for storing food

• A method for cooking food

What is the recommended fridge temperature to prevent food poisoning bacteria from growing?

• Below 0°C

• Between 0 and 5°C

• Above 5°C

• Below -18°C

At what temperature should freezer storage be maintained?

• Below 0°C

• Below -18°C

• Between 0 and 5°C

• Above 5°C

What is the minimum temperature to which food should be reheated to ensure safety?

• 63°C

• 75°C

• 82°C

• 100°C

Why is it important to keep raw and cooked foods separate?

• To save space

• To prevent cross-contamination

• To improve taste

• To reduce cooking time

What should be done with high-risk foods during storage?

• Store at room temperature

• Keep at a safe temperature

• Leave uncovered

• Mix with other foods

At above what temperature should food be kept when hot-handling?

• Above 55 degrees centigrade

• Above 37 degrees centigrade

• Above 63 degrees centigrade

• Above 60 degrees centigrade