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5 Written questions

4 Multiple choice questions

  1. Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.
  2. What steps must be taken when a critical limit is not met?
  3. - 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.
  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. HACCP Step7: Establish Procedures for Record Keeping and DocumentationKeep records of your actions including monitoring, taking corrective action, validating equipment, and working with suppliers

          

  2. HACCP Step 4: Establish Monitoring ProceduresFor 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. HACCP Step 6: Verify the System WorksEvaluate your plan on a regular basis and make sure it is working as intended.

          

  4. 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.

          

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