WorksheetsHACCP
Total questions: 15
Worksheet time: 8mins
Name
Class
Date
1.
What does HACCP stand for?
a)
Hazard Analysis and Critical Control Points
b)
Health and Catering Control Procedures
c)
Hygiene and Cleanliness Control Plan
d)
Hazard and Contamination Control Programme
2.
Which of the following is a critical control point in food preparation?
a)
Wearing gloves
b)
Washing dishes
c)
Cooking food to the correct temperature
d)
Serving food with a smile
3.
Why is HACCP important in catering?
a)
It helps reduce staff turnover
b)
It ensures food is cooked quickly
c)
It prevents food safety hazards
d)
It improves customer service
4.
Which of the following is a biological hazard?
a)
Broken glass
b)
Salmonella bacteria
c)
Cleaning chemicals
d)
Metal fragments
5.
What is the first step in implementing HACCP?
a)
Monitor critical control points
b)
Identify potential hazards
c)
Train staff
d)
Serve food
6.
Which of the following is a physical hazard in food?
a)
E. coli
b)
Undercooked meat
c)
A piece of plastic
d)
Detergent residue
7.
What should be done if a critical limit is not met?
a)
Ignore it
b)
Continue serving food
c)
Take corrective action
d)
Ask the customer
8.
Which food safety law requires businesses to follow HACCP principles?
a)
The Food Safety Act 1990
b)
The Health and Safety at Work Act 1974
c)
The Consumer Rights Act 2015
d)
The Environmental Protection Act 1990
9.
What is a chemical hazard in food?
a)
A hair in food
b)
A cleaning product residue
c)
A bone in fish
d)
A virus
10.
How often should critical control points be monitored?
a)
Once a month
b)
Only when there is a complaint
c)
Regularly and consistently
d)
Never
11.
Which of the following is NOT part of HACCP?
a)
Identifying hazards
b)
Monitoring control points
c)
Improving customer satisfaction
d)
Taking corrective actions
12.
What temperature should hot food be kept at to ensure safety?
a)
45°C
b)
63°C or above
c)
50°C
d)
37°C
13.
Who is responsible for food safety in a catering business?
a)
Only the manager
b)
Only the chef
c)
All staff
d)
Only the customer
14.
What is the purpose of recording HACCP checks?
a)
To train new staff
b)
To provide evidence of food safety practices
c)
To advertise the business
d)
To reduce food costs
15.
Which of the following is an example of a corrective action?
a)
Ignoring a temperature issue
b)
Reheating food to the correct temperature
c)
Serving food immediately
d)
Throwing food away without checking
100 %