WorksheetsHACCP Awareness
Total questions: 20
Worksheet time: 13mins
What does HACCP stands for?
Hazard Analysis and Critical Control Point
Hazard And Critical Control Point
Health Analysis and Critical Control Point
Hazard And Critical Cooking Point
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
• 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
What is the third step of HACCP
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
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
Recording temperatures from the oven, every hour is following which HACCP plan?
record keeping
monitoring
verifying
Critical control limits
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 criterias for HACCP Team Member EXCEPT?
Knowledge of raw materials and ingredients
Teamwork skills
Problem solving techniques
Not responsible for own actions
HACCP addresses food safety through the prevention of hazards.
true
false
Describing how CCPs will be monitored is what HACCP principle?
Principle 1: Conduct a Hazard Analysis
Principle 2: Determine CCPs
Principle 3: Establish Critical Limits
Principle 4: Establish Monitoring Procedures
Which of the following is a critical limit?
temperature
time
pH
all of these
Determining how the hazards can be prevented, eliminated, & reduced is what HACCP principle?
Principle 1: Conduct a Hazard Analysis
Principle 2: Determine CCPs
Principle 3: Establish Critical Limits
Principle 4: Establish Monitoring Procedures
