T/F: Procedures must be checked when there are recipe changes.

T/F: In the development of the HACCP plan, seven (7) preliminary tasks need to be accomplished.

T/F: In HACCP, it is important to describe the food and its distribution

T/F: Critical limit is defined as a step at which control can be applied to prevent or eliminate hazards.

T/F: Critical control point is defined as the maximum/ minimum value to which a hazard parameter must be controlled in order to be eliminated or prevented.

T/F: One of the objectives of CCP is to identify hazards and associated control measures.

T/F: Local personnel should not be included in the HACCP team because they are not experts in risk management.

T/F: Monitoring includes the validation of the HACCP plan in order to determine that the plans are scientific and technically sound.

T/F: The application or implementation of HACCP in food establishments is voluntary.

The 5th preliminary task in the development of the HACCP Plan

The 3rd principle of HACCP

It provides a clear, simple outline of the steps involved in the process of food production.

It is the step of developing a list of hazards in the food establishment.

It is a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future verification.

The first task in developing an HACCP PLAN.

It is defined as those activities that determine the validity of the HACCP plan and that the system is operating according to it.

T/F: HACCP begins with a concept called the flow of food

T/F: Critical limits may include thermal processing, chilling, testing ingredients for chemical residues, formulating product control and testing a product metal contaminant.

T/F: Critical limits is used to distinguish between a CCPs safe and unsafe operating conditions.

T/F: HACCP can only be implemented for large scale businesses

T/F: Verifying the flow diagram is an HACCP principle.