5 Written questions
4 Multiple choice questions
- - Purchasing food from unsafe sources.
- Failing to cook food correctly.
- Holding food at incorrect temperatures.
- Using contaminated equipment.
- Practicing poor personal hygiene.
- Hazard Analysis Critical Control Point
System based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.
- Evaluate your plan on a regular basis and make sure it is working as intended.
- Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.
4 True/False questions
HACCP Step 5: Identify Corrective Actions → What steps must be taken when a critical limit is not met?
HACCP Step 3: Establish Critical Limits → 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 2: Determine Critical Control Points → Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.
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.