Occupational Health and Safety (OHS) and HACCP Quiz – 30 Items

A restaurant receives a delivery of raw seafood that arrives at 15°C instead of the required temperature. What is the most appropriate corrective action according to HACCP principles?

• Store it immediately in the freezer

• Accept the delivery and use it quickly

• Reject the shipment for not meeting the critical limit

• Cook it right away without checking further

According to the Bureau of Labor, a worker is injured every:

• 10 seconds

• 5 minutes

• 5 seconds

• 30 seconds

Which of the following is NOT a method of identifying workplace hazards?

• Conducting a walk-through survey

• Ignoring minor accidents

• Consulting with employees

• Developing a workplace hazard checklist

The correct internal temperature for cooking as a CCP is:

• 41°C

• 74°C

• 100°C

• 4°C

A biological hazard includes:

• Cleaning substances

• Pathogenic microorganisms

• Loud noise

• Fire

During a kitchen inspection, you observe a staff member handling ready-to-eat salad immediately after cutting raw chicken without washing hands. According to HACCP, what type of hazard is most likely to occur?

• Physical hazard

• Biological hazard

• Chemical hazard

• Technological hazard

Which of the following is NOT a pre-requisite program in HACCP?

• Proper personal hygiene

• Supplier selection

• Proper record keeping

• Cleaning and sanitation program

The HACCP system is primarily based on the idea that hazards can be:

• Ignored if minor

• Eliminated or reduced at specific points

• Controlled only after food is served

• Checked monthly

ISO 45001 primarily focuses on:

• The financial stability of the organization

• Employee leave benefits

• A framework for improving OHS performance

• Manufacturing standards

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

• Faulty wiring

• Running in hallways

• Volcanic eruption

• Gas leak