Font size
WorksheetsHACCP
Total questions: 21
Worksheet time: 9mins
Poor hygiene can be a major cause of illness
True
False
What does bacteria need to grow?
Warmth
Ice
Water
Time
Food
What temperature should frozen food be stored at?
Below -18C
Below 5C
Over 60c
None of these
Q5. What are the temperatures that form the danger zone for food safety?
0 to 60 degrees
60 degrees to 100 degrees
Between 5 degrees and 63 degrees
Under 5 degrees
What happens to bacteria when they are cooled to below 5c?
Bacteria is dormant - grows slowly or not at all
Bacteria dies
Bacteria is in a deep sleep
Bacteria is active so multiplying fast
What does HACCP stand for?
Hazard Analysis and Critical Control Point
Hazard And Critical Control Point
Health Analysis and Critical Control Point
Hazard And Critical Cooking Point
How many principles are there in a HACCP system?
Four
Seven
Eighteen
Ten
HACCP can be applied to industries other than food.
True
False
Before developing a HACCP plan, knowledge of which of the following is needed?
required shelf life
critical limit
operational control
nutritional content
An important benefit of implementing a HACCP system in a food business is
reduced employee wages
increased consumer confidence
reduced employer support
increased food wastage
What is the main role of an EHO?
To check the hygiene of a premises is suitable and ensure food is suitability stored, prepared and served.
To make sure all the staff are healthy and the environment outside is clean
To close down businesses who sell food they don't like
All the above
What does EHO stand for
Executive Health Officer
Executive Hygiene Officer
Environmental Health Officer
Environmental Hygiene Officer
If the EHO thinks the establishment is not up to standard with hygiene they can shut them down straight away
True
False
The EHO can enter and inspect and establishment at any time they want?
True
False
