WorksheetsHACCP & CCPs
Total questions: 12
Worksheet time: 7mins
What does HACCP stand for?
Hazard Analysis Critical Control Points
Hazard Assessment Critical Credit Points
Hazard Analysis Critical Control Pants
Hazard Assessment Closed Control Points
Critical Control Point is where a food safety risk is high.
True
False
What are some hazards that affect Quality of the product?
(Check all that apply, press submit)
Incorrect ingredients
Wrong quantity of ingredients
Faulty bag sealing
Bristles in the product
What are examples of physical hazards?
(Check that all apply, press submit)
Metal swarf
Metal dust
Bristles
Mould
What are examples of regulatory hazards?
(Check that all apply, press submit)
Incorrect label
Overweight, underweight
Flour beetles
Product MUST pass through a functioning metal detector.
True
False
Sieve size is critical control point
True
False
How often is the Grain Blender metal detector checked after start up?
Once per shift
Once per product
Hourly
Every 2 hours
What items are checked when inspecting a sieve?
(Check all that apply, press submit)
Screen and paddles are in place and not damaged.
Product build up removed into overtail bag
Ensure noting is left inside the sieve after inspection
When are sieve overtails collected at TIPPING?
Every batch
End of every product
End of a shift
When are overtails collected at PACKING?
End of every batch
End of every product
End of shift
For every line, when is the magnet checked?
End of shift
Once daily
