WorksheetsHACCP
Total questions: 35
Worksheet time: 25mins
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?
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
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: 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
HACCP stands for
Hazard Analysis Critical Control Position
Hazard Analysis Condition Control Position
Hazard Analysis Condition Control Point
Hazard Analysis Critical Control Point
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
Reviewing temperature logs and other records to make sure that the HACCP plan is working as planned is an example of which HACCP principle?
Verification
Monitoring
Record Keeping
Hazard Analysis
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
monitoring
verification
hazard analysis
corrective action
What is the purpose of setting critical limits on a HACCP plan?
to reduce hazards to safe levels
the keep the facility pest free
To verify and monitor
to keep the customers happy
Reviewing temperate 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
What is the purpose of a food safety management system?
to keep all areas of the 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.
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
The temperature of a roast is checked to see if it has met its critical limit of 145 degrees for 4 minutes. This is an example of which HACCP principle?
verification
monitoring
record keeping
hazard analysis
