
HACCP
Authored by Franz Aquino
Education
Professional Development
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15 questions
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1.
FILL IN THE BLANK QUESTION
1 min • 1 pt
What is HACCP?
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the four categories of hazards?
Physical
Chemical
Biological
Intolerance
Physical
Chemical
Biological
Critical Control
Physical
Chemical
Biological
Allergen
Physical
Chemical
Biological
Analysis
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is required for proper handwashing and what is the minimum amount of time person should wash his/her hands for?
Warm water, Soap, tissue paper and Sanitizer
Minimum 15 sec.
Warm water, Soap, tissue paper and Sanitizer
Minimum 20 sec.
Warm water, Soap and tissue paper
Minimum 10 sec.
Warm water, Soap and Sanitizer
Minimum 20 sec.
4.
FILL IN THE BLANK QUESTION
1 min • 1 pt
How many PPM for Suma D4 disinfectant is at the right Concentration.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is Danger Zone temperature?
Between 5C to 75C
Between 5C to 70C
Between 5C to 65C
Between 5C to 60C
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How long can you keep the food in danger Zone?
1hr.
2hrs.
3hrs.
4hrs.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the Chemical we use to Sanitize/Disinfect the Ice Scooper?
Suma D1
Suma D2
Suma D3
Suma D4
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