5 Written questions
4 Multiple choice questions
- Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.
- What steps must be taken when a critical limit is not met?
- - 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.
- 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
HACCP Step7: Establish Procedures for Record Keeping and Documentation → Keep records of your actions including monitoring, taking corrective action, validating equipment, and working with suppliers
HACCP Step 4: Establish Monitoring Procedures → 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.
HACCP Step 6: Verify the System Works → Evaluate your plan on a regular basis and make sure it is working as intended.
Activities that require food establishments to get a variance → Determine the best way for your operation to check the critical limits, then make sure they are consistently met.