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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. 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.
  3. Document that allows a safety requirement to be waived or changed.
  4. Keep records of your actions including monitoring, taking corrective action, validating equipment, and working with suppliers

4 True/False questions

  1. HACCP Step 4: Establish Monitoring ProceduresDetermine the best way for your operation to check the critical limits, then make sure they are consistently met.

          

  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 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.

          

  4. 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.