5 Written Questions
4 Multiple Choice Questions
- Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.
- Hazard Analysis Critical Control Point
System based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.
- - Purchasing food from unsafe sources.
- Failing to cook food correctly.
- Holding food at incorrect temperatures.
- Using contaminated equipment.
- Practicing poor personal hygiene.
- What steps must be taken when a critical limit is not met?
4 True/False Questions
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.
HACCP Step 6: Verify the System Works → What steps must be taken when a critical limit is not met?
HACCP Step 1: Conduct a Hazard Analysis → Identify and assess potential hazards in the food you serve.
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.