5 Written questions
4 Multiple choice questions
- Hazard Analysis Critical Control Point
System based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.
- 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.
- Identify and assess potential hazards in the food you serve.
- Determine the best way for your operation to check the critical limits, then make sure they are consistently met.
4 True/False questions
HACCP Step 2: Determine Critical Control Points → Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.
HACCP Step 5: Identify Corrective Actions → What steps must be taken when a critical limit is not met?
Activities that require food establishments to get a variance → Determine the best way for your operation to check the critical limits, then make sure they are consistently met.
Variance → Document that allows a safety requirement to be waived or changed.