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5 Written questions

4 Multiple choice questions

  1. Identify and assess potential hazards in the food you serve.
  2. Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.
  3. Hazard Analysis Critical Control Point

    System based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.
  4. What steps must be taken when a critical limit is not met?

4 True/False questions

  1. Active Managerial ControlDocument that allows a safety requirement to be waived or changed.

          

  2. 7 HACCP PrinciplesHazard Analysis Critical Control Point

    System based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.

          

  3. HACCP Step 4: Establish Monitoring ProceduresFor 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.

          

  4. HACCP Step 6: Verify the System WorksWhat steps must be taken when a critical limit is not met?

          

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