5 Written questions
4 Multiple choice questions
- - 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.
- 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.
- What steps must be taken when a critical limit is not met?
- Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.
4 True/False questions
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.
HACCP → Hazard Analysis Critical Control Point
System based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.
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.
Five Common Risk Factors for Foodborne Illness → - Purchasing food from unsafe sources.
- Failing to cook food correctly.
- Holding food at incorrect temperatures.
- Using contaminated equipment.
- Practicing poor personal hygiene.