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HACCP Refresher Training Assessment
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1. At its core what does HACCP stipulate?
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That companies should use the right ingredients in the preparation of food.
That all organisations involved in the food business should implement and maintain hygiene procedures based on HACCP principles.
That people should wash their hands before handling food
That food processing organisations should keep their administrative records in good order.
2. What does HACCP stand for?
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Hazard Analysis and Critical Control Point
Hazard And Critical Control Point
Health Analysis and Critical Control Point
Hazard And Critical Cooking Point
3. Which of the following would not be an example of a corrective action?
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Continuing to cook a hamburger that has not reached an internal temperature of 155F (68C) for fifteen seconds
Throwing out potato salad that has remained at room temperature for longer than 4 hours
Covering a cut with a bandage and finger cot
Rejecting a delivery of fish received at an internal temperature of 60F (16C)
4. What does Critical Control Point mean?
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The point when food handlers must start to make administrative records in the HACCP system
The point when steam starts to rise from food being cooked.
When bacteria starts to grow uncontrollably on food.
It is a point, step or procedure at which control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
5. Which of the following is not necessary to include in a HAACP plan?
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Final cooking temperatures
Employee food safety training
Recipes or formulas
Material Safety Data Sheets (MSDS)
6. What is a HACCP Plan?
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A form that has to be filled in by all food handlers.
A food hygiene rating scheme
A written document which is based upon the seven principles of HACCP, which clearly states the safety procedures to be followed to identify any hazards that must be avoided, removed or reduced.
A system used in food hygiene auditing.
7. Which of the following is not one of the seven HACCP principles?
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Identifying corrective actions
Establishing critical limits
Assessing hazards
Revising recipes
8. What is a HACCP Team?
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A team of highly trained chefs.
A group of people who have the skills and knowledge needed to develop, implement and maintain a HACCP system.
A team of government investigators.
An office based team of administrative officials who specialise in food hygiene matters.
9. Checking the internal temp. of a pork roast may be an example of which HACCP principle?
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Verification
Monitoring
Record Keeping
Hazard Analysis
10. What's the most appropriate use of HACCP?
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It is used to guide businesses through the process of identifying food safety hazards.
It highlights inaccuracies in an organisations administrative processes
It shows food handlers which utensils to use when cooking meals.
It focuses on potential fire hazards within the food preparation area.
11. Which of the following would not be a part of a hazard analysis in the HAACP system?
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Identifying potential food hazards
Determining where hazards occur in the flow of food
Listing the corrective actions
Grouping food items by how they are processed in an establishment
12. Which of these would be a critical limit?
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Washing vegetables before using them.
Cooking chicken to reach a temperature of 165°F (74°C) for 15 seconds
Checking the use by date on canned ingredients.
The food kept at in a fridge at 4°C .
13. A CCP is a step where
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Food should be discarded
A hazard can be controlled
A less expensive ingredient can be substituted
A supervisor should take over
14. What is the first stage of putting together a HACCP system?
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Putting together a HACCP team.
Making sure everyone has the correct forms that have to be filled in.
Determining the product lines and distribution channels that should be included in the HACCP plan
Creating a flow diagram that gives a simple and clear outline of the steps involved in the food process of the company
15. Which statement best describes a CCP?
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The point at which food arrives at the door of your establishment
The temperature to which food should be reheated
The last step at which you can prevent, eliminate, or reduce the risk of food hazards
The point at which you decide whether food should be served to the customer
16. What sectors is HACCP applicable to?
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The motor industry and specifically the production line.
The airline industry.
Software development.
It is suitable to be implemented by organisations directly or indirectly involved in various sectors of the food industry and related supply chain
17. HAACP focuses on
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Identifying and preventing, eliminating, or reducing hazards throughout the flow of food.
Verifying that food is fresh when it is delivered
Protecting meat from spoilage
Producing food in large quantities
18. What are the benefits of implementing HACCP?
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It assists businesses that work within the food preparation and supply industry to identify and manage key controls over processes and thereby ensure safe food.
It helps organisations to keep accurate administrative records relating to food production.
It keeps workers involved in food production on their toes.
It helps to increase the profits of a company involved in food preparation.
19. In the process of developing a HAACP plan for your establishment, you have just identified the potential hazards in the flow of food in your establishment and determined where food safety hazards are likely to be. What is the next step?
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Identifying corrective actions
Establishing critical limits
Determining critical control points
Establishing monitoring procedures
20. HACCP can not only prevent cases of food poisoning, it can also…..
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Increase a company’s profits.
Make foot taste better.
Help a company to comply with relevant food law regulations.
Make food look more palatable
21. In the process of developing a HAACP plan for you establishment, you have established minimum and maximum limits that must be met to prevent, eliminate, or reduce hazards to an acceptable level. What is the next step?
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Verifying that the system works
Establishing monitoring procedures
Establishing critical limits
Determining critical control points
22. The recordkeeping requirements of a HACCP plan enables
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The recordkeeping requirements of a HACCP plan enables
The company to save money by using less paper than it otherwise would
Investigators to audit a company and see how well they are complying with food safety laws over a set period
People to know what their colleagues are doing
23. Which of these is an example of a HACCP prerequisite programme?
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Washing vegetables
Approving suppliers
Buying organic food
Only using local farmers
24. What is the purpose of Protective Disposable Clothing?
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It assists the food handler to maintain and upkeep their personal levels of hygiene, thereby helping to stop any food contamination
Makes the food handler look more professional.
It helps food handlers to recognise each other and the work they do.
It protects them in the case of an accident.
25. Which is NOT one of the HACCP principles
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Check the system and verify that it works
Develops procedures to educate the regulators about the HACCP principle
Identify likely hazards
establish Critical control points
26. Determining how and when the critical limits are being met is part of which HACCP principle?
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Record Keeping
Monitoring
hazard analysis
Establishing Critical Control Points
27. What are the three types of Food Hygiene Hazards?
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Microbiological, Physical and Chemical
Physical, Chemical, Biological
Chemical and Biological
Animal Hair, Pesticides and Salmonella
28. In the process of cooking "Crispy Chicken Fingers" where would the most high risk processes occur?
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Heating the oil in the pan
Cooking the chicken
Coating the chicken
Cutting the chicken
29. What is an example of a biological hazard?
Cleaners
Antibiotics
Salmonella
Dirt
30. What is a HACCP decision tree?
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A tree safe to grow in a food business
Financial decision method
A decision tree is a diagram used to identify the critical control points present in the food production process.
Fist step of HACCP implementation
Assessment Fee $250
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