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5 Written questions

4 Multiple choice questions

  1. - 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.
  2. Identify and assess potential hazards in the food you serve.
  3. Document that allows a safety requirement to be waived or changed.
  4. Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.

4 True/False questions

  1. HACCPHazard Analysis Critical Control Point

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


  2. Five Common Risk Factors for Foodborne Illness- Purchasing food from unsafe sources.

    - Failing to cook food correctly.

    - Holding food at incorrect temperatures.

    - Using contaminated equipment.

    - Practicing poor personal hygiene.


  3. HACCP Step 2: Determine Critical Control PointsFor 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 4: Establish Monitoring ProceduresDetermine the best way for your operation to check the critical limits, then make sure they are consistently met.


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