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5 Written questions

4 Multiple choice questions

  1. Hazard Analysis Critical Control Point

    System based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.
  2. For each CCP, establish the minimum or maximum limits that must be met to prevent or eliminate the hazard, or to reduce it to a safe level.
  3. Identify and assess potential hazards in the food you serve.
  4. Determine the best way for your operation to check the critical limits, then make sure they are consistently met.

4 True/False questions

  1. HACCP Step 2: Determine Critical Control PointsFind the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.

          

  2. HACCP Step 5: Identify Corrective ActionsWhat steps must be taken when a critical limit is not met?

          

  3. Activities that require food establishments to get a varianceDetermine the best way for your operation to check the critical limits, then make sure they are consistently met.

          

  4. VarianceDocument that allows a safety requirement to be waived or changed.

          

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