Free Printable HACCP

Worksheets

HACCP

Total questions: 13

Worksheet time: 10mins

Name

Class

Date

A new restaurant decides to develop a HACCP Plan- the First Step is

Monitor

Verify

Hire a consulting company

Conduct a Hazard Analysis

Determining how and when the critical limits are being met is part of which HACCP principle?

Record Keeping

Monitoring

hazard analysis

Establishing Critical Control Points

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

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

Monitoring

Verification

Hazard Analysis

Record keeping

Recording temperatures from the oven, every hour is following which HAACP plan?

record keeping

monitoring

verifying

Critical control limits

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

What is the purpose of a food safety management system?

Keep all areas of the facility clean and pest free

Identify, tag, and repair faulty equipment within the facility

Identify and control possible hazards through out the flow of food

Identify, document and use the correct methods for receiving food

10.

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

11.

It is a stock rotation system used for food storage

FIFA

FIDA

FIDO

FIFO

12.

This is very important in food storage because it gives vital information on the food stored.

food wastage

food culinary

food safety

food labeling

13.

This is specially helpful when there are multiple items of the same product

FIFO

FIDA

FIDO

FIFA

Reset

HACCP

Total questions: 13

Worksheet time: 10mins

Similar Resources on Wayground