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5 Written questions

4 Multiple choice questions

  1. - 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.
  2. 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.
  3. What steps must be taken when a critical limit is not met?
  4. Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.

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. HACCPHazard Analysis Critical Control Point

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

          

  3. HACCP Step 2: Determine Critical Control PointsFind the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.

          

  4. 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.

          

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