
HACCP Principles and Practices

Interactive Video
•
Science, Biology, Chemistry, Business
•
9th - 12th Grade
•
Medium

Sophia Harris
Used 6+ times
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary goal of the HACCP system?
To improve food taste
To identify and manage food safety hazards
To increase food production speed
To reduce food costs
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does the first principle of HACCP involve?
Conducting a hazard analysis
Establishing critical limits
Monitoring CCPs
Implementing corrective actions
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a critical control point (CCP)?
A step where food is packaged
A point where a food safety hazard can be controlled
A method for cooking food
A location where food is stored
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of establishing critical limits?
To determine the cost of production
To set safe and acceptable values for CCPs
To identify potential suppliers
To evaluate employee performance
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a factor to consider when monitoring CCPs?
The frequency of monitoring
The tools used for measurement
The color of the food
The responsible person for monitoring
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be done if there is a deviation from a critical limit?
Increase production speed
Establish corrective actions
Change the recipe
Ignore the deviation
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of verification procedures in HACCP?
To improve food flavor
To reduce production costs
To train new employees
To ensure the HACCP system is effective
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