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5 Written questions

4 Multiple choice questions

  1. - Purchasing food from unsafe sources.

    - Failing to cook food correctly.

    - Holding food at incorrect temperatures.

    - Using contaminated equipment.

    - Practicing poor personal hygiene.
  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. Evaluate your plan on a regular basis and make sure it is working as intended.
  4. Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.

4 True/False questions

  1. HACCP Step 5: Identify Corrective ActionsWhat steps must be taken when a critical limit is not met?


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


  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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