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5 Written questions

4 Multiple choice questions

  1. What steps must be taken when a critical limit is not met?
  2. Document that allows a safety requirement to be waived or changed.
  3. Identify and assess potential hazards in the food you serve.
  4. - Purchasing food from unsafe sources.

    - Failing to cook food correctly.

    - Holding food at incorrect temperatures.

    - Using contaminated equipment.

    - Practicing poor personal hygiene.

4 True/False questions

  1. HACCPDocument that allows a safety requirement to be waived or changed.


  2. 7 HACCP Principles- 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. 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.


  4. 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.