NAME

Question types


Start with


Question limit

of 13 available terms

Print test

5 Written questions

4 Multiple choice questions

  1. Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.
  2. - 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.
  3. - Purchasing food from unsafe sources.

    - Failing to cook food correctly.

    - Holding food at incorrect temperatures.

    - Using contaminated equipment.

    - Practicing poor personal hygiene.
  4. Determine the best way for your operation to check the critical limits, then make sure they are consistently met.

4 True/False questions

  1. 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.

          

  2. Active Managerial ControlFood safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.

          

  3. 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.

          

  4. VarianceDocument that allows a safety requirement to be waived or changed.