T/F: The production of safe food products requires that the HACCP system be built with prerequisite programs.
RISK MGT. FINAL Pt.2

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University
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Hard
Jun Jupiter Garcia
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30 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
True
False
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
T/F: Procedures must be checked when there are recipe changes.
True
False
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
T/F: In the development of the HACCP plan, seven (7) preliminary tasks need to be accomplished.
True
False
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
T/F: In HACCP, it is important to describe the food and its distribution
True
False
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
T/F: Critical limit is defined as a step at which control can be applied to prevent or eliminate hazards.
True
False
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
T/F: Critical control point is defined as the maximum/ minimum value to which a hazard parameter must be controlled in order to be eliminated or prevented.
True
False
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
T/F: One of the objectives of CCP is to identify hazards and associated control measures.
True
False
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