HACCP Introduction Quiz

What is HACCP stands for?

• Hazard Assessment & Control Critical Points

• Hygiene Analysis & Critical Control Points

• Hazard Analysis & Critical Control Point

What is the meaning of "Danger Zone" in HACCP?

• The temperature that shows of less than 5 C and above 60 C

• The temperature between 5 C - 60 C

• The temperature that more than 60C but less than 100 C

Why we need to ensure and monitor the "Danger Zone"?

• Because we want to make sure pass the audit only.

• Because this is the safety that required to avoid bacteria live in our food that will be consumed by our team and guests.

• Because we want to make sure the food is still safe and hygiene to consume by our Teams and Guests

What is the meaning of defrosting meat in HACCP?

• To frost the meat so we could put inside the refrigerator

• The process to defrost the meat from ice. The purpose is to make the meat ready to be cooked

• To defrost the meat from water. For meat to be cleaned and cooked.

• To make defrost all foods in refrigerator

What temperature that is standard in receiving the meat from Supplier?

• Above minus 12 C

• from 0 to 12 C

• Below minus 12 C

• Below minus 10 C

What is the initial food safety that you need to comply in HACCP?

• Food handlers should wear gloves when cooking food & wash the hands before cook.

• The food handlers should wear not much jewelry & non necessary accessories.

• Food handlers should cover their mouth when their sneezing & coughing.

What are the main reasons of Food Poisoning?

• The food was cook not well

• Preparation is on time

• Preparation is too far in advance in timing

• Reheating is wrong

Potential Food Safety Hazards are :

• Physical & Foreign Bodies

• The food test

• Microbiological such as bacteria, virus

• Allergic & Chemicals

In Food Display, what is the correct temperature for it?

• Above 0 C - 5 C

• Above 60 C

  for Hot Food

• Below 5 C for cold food

• Above 0 C - 60 C