A Food Safety Program is optional for hospitals and childcare centers.

Personal hygiene is considered a prerequisite for HACCP.

Cooking food at the right temperature is a type of control measure.

All steps in food flow automatically become Critical Control Points.

Holding food in the danger zone for 2 hours is completely safe without concern.

A written document of food safety procedures must be available if the supervisor is not present.

Verification ensures that monitoring and corrective actions are effective.

Storage hazards may result from failing to follow the First In, First Out method.

Handwashing is only required after cooking, not before.

A supplier without FDA approval should still be accepted if their prices are cheap.

The HACCP plan is the same for all facilities preparing the same product.

Monitoring involves planned measurements like temperature and time checks.

Record keeping in HACCP helps trace food safety issues when problems arise.

Food safety is only the responsibility of supervisors, not food handlers.