NAME

Question types


Start with


Question limit

of 13 available terms

Advertisement Upgrade to remove ads
Print test

5 Written questions

4 Multiple choice questions

  1. 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.
  2. Document that allows a safety requirement to be waived or changed.
  3. Identify and assess potential hazards in the food you serve.
  4. Keep records of your actions including monitoring, taking corrective action, validating equipment, and working with suppliers

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

          

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

          

  4. HACCP Step 5: Identify Corrective ActionsFor 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.