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5 Written questions

4 Multiple choice questions

  1. Determine the best way for your operation to check the critical limits, then make sure they are consistently met.
  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. - Purchasing food from unsafe sources.

    - Failing to cook food correctly.

    - Holding food at incorrect temperatures.

    - Using contaminated equipment.

    - Practicing poor personal hygiene.
  4. Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.

4 True/False questions

  1. VarianceHazard Analysis Critical Control Point

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

          

  2. HACCP Step7: Establish Procedures for Record Keeping and DocumentationDetermine the best way for your operation to check the critical limits, then make sure they are consistently met.

          

  3. Active Managerial ControlDocument that allows a safety requirement to be waived or changed.

          

  4. HACCP Step 1: Conduct a Hazard AnalysisFor 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.

          

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