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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. Hazard Analysis Critical Control Point

    System based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.
  3. - Purchasing food from unsafe sources.

    - Failing to cook food correctly.

    - Holding food at incorrect temperatures.

    - Using contaminated equipment.

    - Practicing poor personal hygiene.
  4. What steps must be taken when a critical limit is not met?

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 Step 6: Verify the System WorksWhat steps must be taken when a critical limit is not met?


  3. HACCP Step 1: Conduct a Hazard AnalysisIdentify and assess potential hazards in the food you serve.


  4. 7 HACCP Principles- 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.


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