5 Written questions
4 Multiple choice questions
- Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.
- Document that allows a safety requirement to be waived or changed.
- 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.
- Evaluate your plan on a regular basis and make sure it is working as intended.
4 True/False questions
HACCP Step7: Establish Procedures for Record Keeping and Documentation → Determine the best way for your operation to check the critical limits, then make sure they are consistently met.
HACCP Step 2: Determine Critical Control Points → Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to safe levels.
Five Common Risk Factors for Foodborne Illness → Food safety management system designed to prevent foodborne illness by addressing the 5 common risk factors.
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.