WorksheetsHACCP Verification Schedule-CE
Total questions: 106
Worksheet time: 56mins
How many principles are there in a HACCP system?
Four
Seven
Eighteen
Ten
Practices and procedures intended to prevent food borne illnesses
Staff Health control
Food safety management systems
Consumer advisories
Active managerial control
The temperature of a roast is checked to see if its has met its critical limit of 145F for 4 minutes. This is an example of which HACCP principle?
Verification
Monitoring
Record keeping
Hazard analysis
The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
Monitoring
Verification
Hazard analysis
Corrective action
A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
Storage
Cooling
Cooking
Reheating
A chef sanitized a thermometer probe and then checked the temperature of soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operation's critical limit of 135F. The chef recorded the temp in the log & reheated the soup to 165F for 15 seconds within 2 hours. Which was the corrective action?
Reheating the soup
Checking the critical limit
Sanitizing the thermometer probe
Recording the temperature in the log
What was the purpose of a food safety management system?
To keep all areas of facility clean and pest free
To identify, tag, and repair faulty equipment within the facility
To identify and control possible hazards throughout the flow of food
To identify, document, and use the correct methods for receiving food
Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of what HACCP principle?
Monitoring
Verification
Hazard analysis
Record keeping
What is the first step in developing a HACCP plan?
Identify corrective action
Conduct a hazard analysis
Establish monitoring procedures
Determine critical control points
What does an operation that wants to smoke food as a method of preseveration need to have before processing food this way?
A food safety certificate
A crisis-management plan
A master cleaning schedule
A variance from the regulatory authority
What is HACCP?
An end-product testing system
A food safety management system
A checking system for the environmental health practitioner/officer
An internationally recognized system for reducing the risk of safety hazards in food.
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
Which of the following is one of the seven principles of HACCP?
Determine sources of advice and support
Determine welfare and hygiene standards
Establish documentation and record keeping
Establish cleaning and disinfection procedures
A decision tree is
a tool to help identify CCP's
the only method to identify ICP's
a legal requirement to use to control CCP's
an accurate method to identify all control points
Which ONE (1) of the following will MOST likely ensure that HACCP systems will produce safe food?
hazards have been identified
all critical limits have been achieved
critical control point monitoring has been recorded
ingredients have been purchased from an approved supplier
Before developing a HACCP plan, knowledge of which of the following is needed?
required shelf life
critical limit
operational control
nutritional content
Which of the following best describes a critical control point in a process?
Where the hazards must be controlled to ensure food safety
Where food is destroyed to ensure customer safety
Something that must be supervised by the manager
Where additional training is always required
Which of the following statements is true?
Corrective action is not always needed when a critical limit is exceeded
Corrective action always involves disposing the food involved
Corrective action involves dealing with affected products and regaining process control
Corrective action is only concerned with bringing the process back under control
• review of monitoring activities;
• internal audit; and
• management review.
Above are the components of
Establish a System to Monitor
Establish the Corrective Action
Establish Procedures for Verification
Establish Records & Documentation
All the statements are TRUE about record keeping EXCEPT:
Efficient and accurate record-keeping is essential to the application of a HACCP system.
Records shall be established and maintained to provide evidence of conformity to the requirements and effective operation of the HACCP system.
records are retained for a specified time depending on the shelf life of the product, statutory and/or customer requirements;
Records shall not remain legible, readily identifiable and retrievable.
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
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
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
The 7 steps of HACCP addresses?
biological, chemical, and physical hazards
chemical, dress code, physical hazards
sickness, chemical, physical hazards
biological, chemical, and environmental hazards
(Regarding HACCP) the majority of foodborne illnesses occur due to incorrect.......
cooking procedures
storage
cooking and cooling
sanitizing
What is the purpose of a Hazard Analysis?
develop a list of hazards
developing corrective action
implement controls
recording hazards
Determining where hazards occur is called
Critical Limits
Critical Control Points
Corrective Action
Record Keeping
Establishing Critical Limits are implement
record-keeping
foodborne illness
correct temperatures
a hazard
a record of observations and measurements ensuring a CCP is being met is called?
verification process
critical limits
monitoring procedure
critical control point
If a CCP is not being met then ................. must be implemented?
corrective action
critical limits
monitoring procedures
verification procedures
verification of the entire system are called
hazard analysis
CCPs
critical limits
record-keeping
What does CCP stand for?
Critical Concern Points
Critical Control Posts
Critical Control Points
Cross Contamination Points
A cleaning agent in food is an example of ...
physical
biological
environmental
chemical
Mold is an example of ................... contamination
biological
physical
chemical
environmental
Shards of metal are examples of .................. c
environmental
physical
biological
environmental
The activities that ensure HACCP is working and not monitoring is called?
CCPs
monitoring procedure
verification process
corrective action
When critical limits are not meet what steps from the HACCP plan should do?
Establish Monitoring Procedure
Identify corrective actions
Determine critical control points
Verify that the system works
Checking if the pork roast has met its critical limit of 145F for 4 min is an ex of what principle?
Verification
Monitoring
Record keeping
Hazard analysis
What is the last step in developing a HACCP plan?
Conduct a hazard analysis
Establish procedures for record-keeping and documentation
Identify correct actions
Establish Hazard
True or False: It's a legal requirement for all food businesses to carry out hazard analysis
True
False
Does food Safety law mean, that ALL businesses should have a HACCP system in place?
True
False
HACCP helps producers know how why & where food could become contaminated & how to prevent it.
True
False
Who doesn't need to have a HACCP in place
Food manufacturers
Hotels
Schools
Restaurants
Which one of these is a HAZARD when purchasing food and delivering food?
Food could be contaminated with food poisoning bacteria
Food may be damaged
Which one of these does NOT reduce the hazard of buying and delivering food?
Buy from a supplier with a good reputation
Unpack the food as quickly as possible
Check the temperature of the food when it arrives
Check the food looks, smells and feels right when delivered
\How can we reduce the risk of food poisoning bacteria growing when cooling food?
Cool food as slow as possible at room temperature
Leave food uncovered at room temperature to cool overnight
Cool food quickly & doesn't leave at room temp for a long time
Cool food in deep dishes so it will cool slower
Which of the following is NOT a task HACCP is designed to do?
Identify hazard
Establish controls
Develop production goals
Monitor controls
Which of the following is NOT a type of hazard?
Emotional
Chemical
Biological
Physical
Which of the following is NOT a type of critical limit?
Time
Aw (Water Activity)
Temperature
Nutritional content
Maintaining an effective HACCP system does not require regularly scheduled verification activities
True
False
Which of the following best describes a critical control point in a process?
Where the hazards must be controlled to ensure food safety
Where food is destroyed to ensure customer safety
Something that must be supervised by the manager
Where additional training is always required
What is 'minimum core temperature of 75*C an example of?
Critical limit
Hazard
Control measure
Monitoring
Corrective action
What is 'a supervisor checking the temperature of food in a bain marie' an example of?
control measure
hazard
critical limit
monitoring
corrective action
Rejecting a delivery of over temperature raw foods, informing supplier and investigating cause, is an example of...
hazards
monitoring
corrective action
critical limit
control measure
Is this an example of validation or verification? A supervisor signing off CCP records at the end of a shift
validation
verification
When conducting a hazard analysis, which of the following is included?
identifying corrective actions
identifying critical limits
establishing records
identifying control measures
Rapid cooling is an example of...
a corrective action
a hazard
a critical limit
a control measure
monitoring
A critical limit must be...
Measurable in real time
Stated in legislation
A range of values
Higher than the target level
A food safety management system is a group of practices and procedures intended to:
Make sure your operation is financially successful
Prevent foodborne illnesses
Keep people from bringing pets into restaurants
None of the above
Your operation should have which of the following food safety programs? Select all that apply
Food safety training program
Standard operating procedures
Personal hygiene program
Cleaning and sanitation program
Facility design and equipment maintenance program
True or False: It is the operation manager's responsibility to actively control the five common risk factors for foodborne illnesses.
True
False
True or False: Active managerial control is reactive, not proactive.
True
False
What is the first step of active managerial control?
Training
Corrective Action
Monitor
Identify Risks
What is the last step of active managerial control?
Management Oversight
Re-evaluation
Training
Monitor
What are public health interventions?
Meetings to teach people how to have better personal hygiene in restaurant operations.
Meetings to teach people how to be healthier in restaurants.
Recommendations by the FDA for controlling common risk factors for foodborne illnesses
All of the above
True or False: You need some sort of documentation proving that you explained to your staff that they must report if they have had any sick symptoms.
True
False
True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.
True
False
A HACCP Plan is a
Plan to help prevent foodborne illnesses
Plan to help identify food risks in your operation
Plan to help control food operations in a way that keeps food safe
All of the above
Which of the following is the first HACCP principle?
Identify corrective actions
Conduct a hazard analysis
Verify that the system works
Determine critical control points
Which of the following is the last HACCP principle?
Establish critical limits
Identify corrective actions
Establish procedures for record keeping and documentation
Establish monitoring procedures
The temperature of chicken is checked to see if it has met its critical limit of 165 degrees for 15 seconds. This is an example of which HACCP principle?
Verification
Record Keeping
Monitoring
Hazard Analysis
The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?
Corrective Action
Verification
Hazard Analysis
Monitoring
The school's cafeteria serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
Cooling
Reheating
Cooking
Storage
A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?
Checking the critical limit
Recording the temperature in the log book
Reheating the soup
Sanitizing the thermometer probe
What does an operation need if they want to smoke food as a way of preserving it?
Crisis-management plan
Variance from the local regulatory authority
Food safety certificate
ServSafe Certificate
A managers responsibility to actively control risk factors for foodborne illnesses is called:
Food safety management
Active managerial control
HACCP
Quality control and assurance
A pest-control program is an example of a(n)
Workplace safety program
Food safety program
HACCP program
Active managerial control program
Third party audit is done by your own organisation.
TRUE
FALSE
There are 4 levels of verification in auditing.
TRUE
FALSE
