HACCP

What does HACCP stand for?

• A. Hazard Analysis and Control Plan

• B. Hazard Assessment and Control Program

• C. Hazard Analysis and Critical Control Point

• D. Health and Cleanliness Control Process

What is the main goal of HACCP?

• A. Improve the taste of food

• B. Control food safety hazards

• C. Increase food production

• D. Improve food presentation

Which of the following is an example of a biological hazard?

• A. Salmonella

• B. Cleaning agents

• C. Metal fragments

• D. Plastic wrap

What type of hazard includes cleaning agents and pesticides?

• A. Biological hazard

• B. Physical hazard

• C. Chemical hazard

• D. Environmental hazard

Which is an example of a physical hazard?

• A. E. coli

• B. Detergent

• C. Mold

• D. Glass fragments

What is the primary purpose of food safety?

• A. To ensure food tastes good

• B. To increase food production

• C. To prevent foodborne illnesses

• D. To improve food presentation

Which control measure helps prevent biological hazards?

• A. Using cleaning agents

• B. Handwashing and proper cooking

• C. Mixing different ingredients

• D. Avoiding plastic use

Which microorganism can cause foodborne illness?

• A. Lead

• B. Plastic

• C. Norovirus

• D. Mercury

Which of the following is a type of chemical hazard?

• A. Mold

• B. Glass

• C. Lead

• D. Yeast

1. What is the best way to prevent cross-contamination?

• 1. A. Mixing raw and cooked foods

• 1. B. Storing food at room temperature

• 1. C. Segregation and proper labeling

• 1. D. Cooking food at a low temperature