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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. - Conduct a hazard analysis.

    - Determine critical control points.

    - Establish critical limits.

    - Establish monitoring procedures.

    - Identify corrective actions.

    - Verify that the system works.

    - Establish procedures for record keeping and documentation.
  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. Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.

4 True/False questions

  1. Activities that require food establishments to get a variance- 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.


  2. HACCP Step7: Establish Procedures for Record Keeping and DocumentationKeep records of your actions including monitoring, taking corrective action, validating equipment, and working with suppliers


  3. Active Managerial ControlFood safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.


  4. HACCPHazard Analysis Critical Control Point

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


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