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WorksheetsPre Test HACCP
Total questions: 10
Worksheet time: 5mins
The definition of HACCP is a system which identifies, evaluates and controls:
Hazard which are significant for food safety
Hazard which are significant for food quality
Hazard which are significant for food safety and food quality
All hazards
The purpose of HACCP plan is to:
Make you do more work
Eliminate potential hazards from food to make it safe to eat
Microbiological monitoring
Approved reputable suppliers
Which one of the following would not be included in the pre-requisite program (PRP)?
Integrated pest management
Effective cleaning and disinfection
Microbiological monitoring
Approved reputable suppliers
Food Safety Hazard classified as:
Biological, Chemical, Physical and Allergen
Biological, Chemical and Physical
Biological, Environment, Chemical and Allergen
All the answer above
Which of these would be suitable control to prevent harmful level of low temperature pathogens building up during storage of cooked meat?
Check the chiller temperature is below 5°C
Storing cooked meat in a separate chiller to raw products
Ensuring adequate stock rotation measure is in place
Disposing of the meat if it starts to spoil
During an audit you identified fruit flies near the fruit storage areas. The best pre-requisites to audit, to establish the cause would be.
Cleaning and stock control
Pest control and contamination risks
Personal hygiene and stock control
Cleaning and recording system
Which of the following will control multiplication hazards in chillers most effectively?
Storing high-risk and raw food separately
Storing all low-risk and cooked food separately
Keeping temperature below 5°C
Cleaning and disinfecting monthly
Question 2 of the decision tree ask “Is the step specifically designed to eliminate the likely occurrence of a hazard or reduce it to an acceptable level? To which of the following steps would you answer be yes?
Storage of vegetables in refrigerator
Frozen delivery of raw goods
Mixing in a clean vessel
Passing finished products through a metal detector
Which one of the following is true about critical limits?
They should be determined by using the decision tree
They must be determined for every control point in the hazard analysis
They separate the acceptable from the unacceptable
They monitor the effectiveness of corrective actions
Which of the following are monitoring activities?
Discarding food, auditing and observation of personal hygiene
Checking date codes, measuring pH and rejecting supplies
Checking temperatures, measuring pH and observation of personal hygiene
Checking temperature, discarding food and auditing
