5 Written questions
4 Multiple choice questions
- Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.
- - 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.
- - Purchasing food from unsafe sources.
- Failing to cook food correctly.
- Holding food at incorrect temperatures.
- Using contaminated equipment.
- Practicing poor personal hygiene.
- Determine the best way for your operation to check the critical limits, then make sure they are consistently met.
4 True/False questions
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.
Active Managerial Control → Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.
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.
Variance → Document that allows a safety requirement to be waived or changed.