5 Written questions
4 Multiple choice questions
- - 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.
- Identify and assess potential hazards in the food you serve.
- Document that allows a safety requirement to be waived or changed.
- Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.
4 True/False questions
HACCP → Hazard Analysis Critical Control Point
System based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow.
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.
HACCP Step 2: Determine Critical Control Points → 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.
HACCP Step 4: Establish Monitoring Procedures → Determine the best way for your operation to check the critical limits, then make sure they are consistently met.