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HACCP Principles for Grade 7

Authored by Michelle Diaz

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7th Grade

HACCP Principles for Grade 7
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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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