HACCP Principles for Grade 7
Quiz
•
Other
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7th Grade
•
Practice Problem
•
Hard
Michelle Diaz
FREE Resource
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12 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Imagine you own a restaurant! Your goal is to serve safe and delicious food to customers. How do you make sure the food is safe? By following these seven steps: Identify Dangers (Hazard Analysis) – Think about what can make food unsafe. (e.g., spoiled ingredients, undercooked meat, dirty utensils)
Spoiled ingredients
Fresh ingredients
Cooked meat
Clean utensils
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Find Key Safety Points (Critical Control Points - CCPs) – Decide where safety is most important. (e.g., cooking, storage, handwashing)
Cooking
Serving
Cleaning
Storing
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Set Safety Rules (Critical Limits) – Make strict rules to keep food safe. (e.g., Chicken must be cooked to 75°C, food must be stored below 5°C).
Chicken must be cooked to 75°C
Chicken can be cooked to 50°C
Food can be stored at room temperature
Food must be stored below 10°C
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Check Regularly (Monitoring) – Train staff to measure and record temperatures, cleanliness, and cooking times.
Measure temperatures
Ignore cleanliness
Skip cooking times
Only check once a week
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Fix Problems (Corrective Actions) – If a mistake happens, fix it! (e.g., If chicken is undercooked, cook it longer. If milk is expired, throw it away.)
Cook it longer
Serve it anyway
Ignore the problem
Throw it in the trash
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Double-Check (Verification) – Managers should inspect the kitchen and test food safety methods to make sure everything is working.
Inspect the kitchen
Skip inspections
Trust the staff
Only check once a month
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Keep Records (Documentation) – Write down safety checks (e.g., logs of temperature, cleaning schedules) to prove the restaurant follows food safety rules.
Write down safety checks
Do not keep records
Only keep verbal records
Ignore documentation
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