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WorksheetsHACCP
Total questions: 15
Worksheet time: 5mins
What does HACCP stand for?
A. Hazard Analysis and Control Plan
B. Hazard Assessment and Control Program
C. Hazard Analysis and Critical Control Point
D. Health and Cleanliness Control Process
What is the main goal of HACCP?
A. Improve the taste of food
B. Control food safety hazards
C. Increase food production
D. Improve food presentation
Which of the following is an example of a biological hazard?
A. Salmonella
B. Cleaning agents
C. Metal fragments
D. Plastic wrap
What type of hazard includes cleaning agents and pesticides?
A. Biological hazard
B. Physical hazard
C. Chemical hazard
D. Environmental hazard
Which is an example of a physical hazard?
A. E. coli
B. Detergent
C. Mold
D. Glass fragments
What is the primary purpose of food safety?
A. To ensure food tastes good
B. To increase food production
C. To prevent foodborne illnesses
D. To improve food presentation
Which control measure helps prevent biological hazards?
A. Using cleaning agents
B. Handwashing and proper cooking
C. Mixing different ingredients
D. Avoiding plastic use
Which microorganism can cause foodborne illness?
A. Lead
B. Plastic
C. Norovirus
D. Mercury
Which of the following is a type of chemical hazard?
A. Mold
B. Glass
C. Lead
D. Yeast
What is the best way to prevent cross-contamination?
A. Mixing raw and cooked foods
B. Storing food at room temperature
C. Segregation and proper labeling
D. Cooking food at a low temperature
HACCP is a reactive approach to food safety.
TRUE
FALSE
Personal hygiene is essential for food safety.
TRUE
FALSE
Chemical hazards include mold and yeast.
TRUE
FALSE
Proper handwashing can help prevent biological hazards.
TRUE
FALSE
Glass and plastic are examples of physical hazards.
TRUE
FALSE
