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WorksheetsHACCP
Total questions: 15
Worksheet time: 30mins
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 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 HACCP stands for?
Hazard Analysis and Critical Control Points
Hazard Analysis or Critical Control Points
Hazard Analysis for Critical Control Points
Hazard Analysis of Critical Control Points
U.S. National Guard
American Meat Science Association
U.S. Navy
NASA
Any action taken to eliminate the cause of non-conformity and to prevent recurrence. The above statement refer to?
Validation
Correction
Control measure
Corrective action
Below are criterias for HACCP Team Member EXCEPT?
Knowledge of raw materials and ingredients
Teamwork skills
Problem solving techniques
Not responsible for own actions
Obtaining evidence that an element of the HACCP Plan is effective. This activity refer to?
Control point
Significant hazard
Validation
Traceability
Provide adequate resources and training for the implementation and control of the HACCP system. Above statement refer to?
Union worker
Management commitment
Local authority
Supervisor
Below are Food Safety Objectives guideline EXCEPT?
Specific
Measurable
Achievable
Related to Profit
Time Frame
Point or operational step or stage in the process at which control can be applied and is essential to prevent a significant food safety hazard or reduced to an acceptable level. This statement refer to?
Control measure
Critical control point
Validation
Corrective action
What temperature should frozen food be stored at?
Below -18C
Below 5C
Over 60c
None of these
How many principles are there in a HACCP system?
Four
Seven
Eighteen
Ten
