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5 Written Questions

4 Multiple Choice Questions

  1. What steps must be taken when a critical limit is not met?
  2. - Smoking foods as a method of preservation.

    - Using food additives or adding other components to preserve or alter foods so that they no longer require Time and Temperature Control for Safety.

    - Curing food.

    - Custom-processing animals.

    - Packaging food using ROP methods.

    - Treating juice on-site (such as pasteurization) and packaging it for later sale.

    - Sprouting seeds or beans.
  3. 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.
  4. Hazard Analysis Critical Control Point

    System based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.

4 True/False Questions

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

          

  2. HACCP Step7: Establish Procedures for Record Keeping and DocumentationDetermine the best way for your operation to check the critical limits, then make sure they are consistently met.

          

  3. HACCP Step 1: Conduct a Hazard AnalysisFor 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.

          

  4. HACCP Step 2: Determine Critical Control PointsFor 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.

          

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