RISK MGT. FINAL Pt.2

RISK MGT. FINAL Pt.2

University

30 Qs

quiz-placeholder

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RISK MGT. FINAL Pt.2

RISK MGT. FINAL Pt.2

Assessment

Quiz

Specialty

University

Hard

Created by

Jun Jupiter Garcia

Used 21+ times

FREE Resource

30 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

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

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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