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5 Written questions

4 Multiple choice questions

  1. - 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.
  2. Identify and assess potential hazards in the food you serve.
  3. Document that allows a safety requirement to be waived or changed.
  4. Determine the best way for your operation to check the critical limits, then make sure they are consistently met.

4 True/False questions

  1. 7 HACCP PrinciplesHazard 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. HACCP Step 5: Identify Corrective ActionsWhat steps must be taken when a critical limit is not met?

          

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