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5 Written questions

4 Multiple choice questions

  1. Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.
  2. Document that allows a safety requirement to be waived or changed.
  3. 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.
  4. Evaluate your plan on a regular basis and make sure it is working as intended.

4 True/False questions

  1. HACCP Step7: Establish Procedures for Record Keeping and DocumentationDetermine the best way for your operation to check the critical limits, then make sure they are consistently met.

          

  2. HACCP Step 2: Determine Critical Control PointsFind the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.

          

  3. Five Common Risk Factors for Foodborne IllnessFood safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.

          

  4. Activities that require food establishments to get a variance- Smoking foods as a method of preservation.

    - Using food additives or adding other components to preserve or alter foods so that they no longer require Time and Temperature Control for Safety.

    - Curing food.

    - Custom-processing animals.

    - Packaging food using ROP methods.

    - Treating juice on-site (such as pasteurization) and packaging it for later sale.

    - Sprouting seeds or beans.