Quiz 5: HACCP

What does the acronym HACCP stand for?

• Hygiene and Contamination Control Procedure

• Hazard Analysis and Critical Control Points

• Hazard Awareness and Critical Care Plan

• Health Assessment and Compliance Plan

What is the first step in establishing a HACCP system?

• Developing new recipes

• Identifying potential hazards that could affect food safety

• Hiring more staff

• Choosing attractive dinnerware

Why is the "First In, First Out" (FIFO) principle important in HACCP?

• It ensures fresh food is always available

• It reduces the risk of food waste

• It ensures the oldest stock is used first to prevent spoilage

• It increases food presentation quality

How often should the temperature of food be checked during buffet service to comply with HACCP guidelines?

• Every 4 hours

• Once per day

• At least every 2 hours

• Only at the start of the shift

What should be done with food that has been left out for longer than 2 hours in the buffet?

• Store it in the refrigerator

• Reheat it to serve again

• Remove it

• Cover it for later use

What is the minimum temperature required for keeping hot food safe on a buffet?

• 50°C

• 55°C

• 60°C

• 45°C

How long should employees wash their hands according to HACCP hygiene rules?

• At least 5 seconds

• At least 20 seconds

• At least 1 minute

• At least 10 seconds

When labelling products that are made on the same day, what information is essential to include?

• Expiry date

• Supplier's name

• Ingredients list

• Nutritional information

What is the recommended action when cleaning surfaces near food according to HACCP?

• Use any available cleaning spray near food

• Use a dry cloth only

• Do not use cleaning sprays near food, use a separate cloth

• Spray cleaning chemicals directly onto food to sterilize

Which of the following is a key principle in allergen management within HACCP?

• Providing clear allergen information and preventing cross-contact

• Using different utensils and equipment for allergen-free foods

• Assigning specific staff to handle allergen-free food preparation and service

• Storing allergen-containing foods separately from non-allergenic foods