WorksheetsHACCP/CCP Review Quiz
Total questions: 28
Worksheet time: 21mins
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 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
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
Which is a chemical hazard that can cause foodborne illnesses?
A. bacteria
B. fungi
C. pesticides
D. viruses
The type of contaminants that cause the most foodborne illnesses are:
A. biological.
B. chemical.
C. environmental.
D. physical.
Which are physical hazards that could contaminate food?
A. bandages and false nails
B. allergens and pesticides
C. viruses and parasites
D. bacteria and fungi
What does CCP stand for?
Critical Concern Points
Critical Control Posts
Critical Control Points
Cross Contamination Points
How many steps are there in HACCP?
5
7
9
3
Bandage, fingernail, piece of glass, a ring are what type of hazard in food?
Biological
Physical
Temperature
Chemical
If a CCP is not being met then .................. must be implemented?
corrective action
critical limits
monitoring procedures
verification procedures
Define HACCP
The system used when producing food
A company to help provide fresh produce
System used to keep food safe on its journey from the kitchen to the table
A company that inspects kitchens
14-21.
Answer the questions below after watching the video
What does HACCP stand for?
Hazard and Critical Control Procedure
Hazard Assessment and Control Plan
Hazard Analysis and Critical Control Point
Health and Safety Control Program
What is the first principle of HACCP?
Conducting a hazard analysis
Determining critical control points
Establishing critical limits
Establishing monitoring procedures
What is a critical control point (CCP)?
A step where a hazard can be completely eliminated
A point where food is packaged
A location where food is stored
A step where food is cooked
What is the purpose of establishing critical limits?
To determine the maximum and minimum values for safety
To identify potential hazards
To decide the packaging method
To set the cooking temperature
Why is monitoring CCPs important?
To ensure the food is colorful
To check for deviations from critical limits
To ensure the food tastes good
To verify the packaging is correct
What should be done if there is a deviation from a critical limit?
Repackage the food
Change the recipe
Establish corrective actions
Ignore it
What is the purpose of verification procedures in HACCP?
To taste the food
To check the food's color
To package the food
To ensure the HACCP system is effective
How can technology assist in executing a HACCP plan?
By reducing cooking time
By providing digital checklists
By making food tastier
By changing the food's color
